Currently not in season
Wild Garlic in the Thermomix®
We have matched 15 English Thermomix® recipes with wild garlic. Here is the season window, buying advice and the best MixMyDay recipe links.
Seasonal calendar by month
When are wild garlic in season?
March to mid May, best harvested before flowering..
Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.
Buying and storing wild garlic
Wild garlic has flat, lance-shaped, light green leaves with a glossy top and a matt underside. The leaf veins run parallel. When you rub a leaf, it must give off a clear smell of garlic. That is the most important sign of both freshness and safety, because the poisonous lookalikes lily of the valley and autumn crocus have no smell. Bought leaves should be fresh green, undamaged and without any flower buds. Once the plant flowers, the leaves turn tougher and lose their aroma.
Wild garlic loses its aroma quickly after harvest, so use it straight away. Wrapped in damp kitchen paper in the fridge it keeps for two to three days. To preserve it: wash the leaves thoroughly one by one, spin them dry and either steep them in oil as a paste or freeze them. Frozen, it keeps for several months but loses a little of its punch.
Preparing wild garlic in the Thermomix®
For Wild Garlic Butter and Wild Garlic Paste we first roughly chop the washed leaves and add them to the mixing bowl with soft butter or oil. Blend briefly on speed 5 to 6 until you reach the consistency you want. For a finely chopped paste, a few seconds on speed 8 is enough. For the Wild Garlic Hollandaise and the soup we add the fresh leaves only at the end and stir them through briefly, so the volatile aroma is not lost. Do not simmer wild garlic for long, as it quickly loses its bright green colour and its typical flavour.
The most common mistakes with wild garlic
- Long cooking ruins the aroma and colour. Under prolonged heat wild garlic loses both its green colour and its characteristic garlic scent. That is why you should always add it just before the end of the cooking time, or fold it in raw.
- Ignoring the risk of confusion when foraging. Lily of the valley and autumn crocus look similar and are highly poisonous. Always rub a leaf: wild garlic smells intensely of garlic, while the poisonous plants have no smell.
- Blending too much at once. Fresh wild garlic holds a lot of water. Large amounts in the mixing bowl quickly turn into a watery paste. Better to work in smaller batches and pour off any excess liquid.
All 15 Thermomix® recipes with wild garlic
Wild Garlic as the main ingredient (14 recipes)
Wild Garlic Gnocchi with the Thermomix®- Wild Garlic Hollandaise with the Thermomix®
- Wild Garlic Cream Flatbreads, Thermomix®
- Wild Garlic Potato Rolls with the Thermomix®
- Wild Garlic Butter with the Thermomix®
- Wild Garlic Dumplings with the Thermomix®
- Creamy Wild Garlic Soup with the Thermomix®
- Wild Garlic Schupfnudeln with the Thermomix®
- Wild Garlic Cream Spread with the Thermomix®
- Wild Garlic Rolls with the Thermomix®
- Wild Garlic Paste with the Thermomix®
- Wild Garlic Oil with the Thermomix®
- Wild Garlic Salt with the Thermomix®
- Wild Garlic Mashed Potatoes with the Thermomix®
Wild Garlic in more recipes (1 recipes)
Spinach
Leeks
Radishes
StrawberriesGood to know
How can I tell whether wild garlic is still fresh?
Fresh leaves are bright green, free of brown edges, and smell intensely of garlic when you rub them. Leaves with flower buds or wilted patches are past their best and have hardly any aroma left.
Can I freeze wild garlic?
Yes. Wash the leaves, spin them thoroughly dry and freeze them in portions. You can then add it straight from frozen to soups or sauces. For pesto or butter, chop it first, then freeze.
Why does my wild garlic dish not taste of garlic?
The essential oil in wild garlic is very volatile. Cooking it too long destroys the aroma completely. Add wild garlic only at the end, and for soups stir it in just before serving.
Until when can I harvest or buy wild garlic?
The season ends in mid May, when the plant starts to flower. Flowering wild garlic is still edible, but far less aromatic. The leaves taste most intense from March to early May.
How many Thermomix® recipes with wild garlic are there?
There are currently 15 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.