Is it Worth Dehydrating Wild Garlic in a Home Dehydrator?
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- Опубликовано: 17 окт 2024
- I think someone asked me about this in the comments a while back and it's an interesting question... time to give it a try...
Links related to this video:
Lacto-fermented wild garlic: • Making Lacto-Fermented...
Babatunde's Irish Champ: • Making Irish Champ
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I love how you already give the answer in the thumbnail. Not trying to get views with clickbait. A true gentleman.
Well said
I second this, the rest of the internet should take notes on this sort of amicable behaviour
A RUclipsr that doesn't care for money and likes to just make videos for fun and cover a variety of topics? It sounds crazy in today's standards, but they're there, and this is a good example of one.
I think if had been a 3 minute video, it would have been OK to keep everyone waiting for the answer, but 22 minutes of video, for ultimately not a hugely successful end result, would be straining the patience of some people, perhaps.
BTW, the dried ramsons will appear in some cooking videos in the near future - (one of which I have already recorded) and it's not bad
@@AtomicShrimp I really appreciate this actually.
"Because being poisoned to death will kind of disrupt any plans you might have had for that afternoon"
That got a short burst of air out of the nose and a smile out of a super depressed person, thank you.
@Cal Alaera you too.
Classic shrimp, love it 👍
afx
I hope your brain chemistry sorts itself out and lets you feel better.
Here's hoping we can sort it out soon, I would recommend staying away from alcohol and drugs since I've almost reached the edge of my patience not two days ago, I think the most helpful was that I went out with a good girl yesterday and just had a walk and talked in the middle of the night, helped me a TON. Please don't do what I have done, it's tried and tested, no use in going down the same downward spiral, you will barely claw yourself back out with a broken soul. Just a friendly reminder that you are not alone and you made me feel better by seeing that I am not alone either. Thank you! (That D&B playlist is amazing!)
He did what no creator had the balls to do, he put the answer in the thumbnail, and for that, I’m clicking this video multiple times.
adam neely has popularised that one i think
Mike, you may have experienced what is known as ‘case hardening’ where the food has been dried too quickly, the outer layer dries quickly trapping moisture inside, most herbs and greens are recommended to be dehydrated at 35C to prevent this.
Hope this helps.
This makes sense. I dried some Ramsons last year very gently on my dehydrator's lowest setting (30C) and thought it made a great culinary herb, at least initially. The aroma and flavour waned significantly after around 6 months.
Possible. I often find that things dry in the dehydrator in less total time if it is broken into two sessions with a 12 hour 'rest' in between
@Por Qué? dried ransom tastes like hay. Even slowly dried in an airy, shady spot. It is not worth it.
@Por Qué? I actually learned a LOT about drying, growing and preserving lots of different herbs because of growing "jamaican erb"
@@BigBodyBiggolo Is Jamaican 'erb' really a herb? :)
This is already my favorite channel on YT, but what I respect the most is the lack of clickbait. Is it Worth Dehydrating Wild Garlic? No, it is not. Question answered, I may move on. But no, I still WANT to watch the whole damn video.
I don't think you can labour the point about toxic plants and fungi. You can NEVER be too careful in this regard. Some people have this odd idea that poisonous wild plants and fungi only exist in certain parts of the country, and not where they live. A walk along my local river once brought me in contact with some people happily filling a basket with Hemlock Water Dropwort. They told me it was Ground Elder. I told them that if they ate it, they would die, but they laughed at me, until I showed them pictures on my phone - Ground Elder is totally different from Hemlock Water Dropwort, of which they had picked enough to probably kill everyone in their street. They told me they didn't think it grew in Suffolk. I told them to bin it, wash their hands well, and read up on the subject. They said it looked nice and herby, and they were sure it was Ground Elder. I was waiting for them to say something on the lines of:
"You'd think the council would label it, wouldn't you?", which, astonishingly, someone said to a friend of mine once; he thought it hilarious, but rather sad, as the person who said it was totally serious. Some people are beyond hope. 😆😆😆
Plenty of lovely Alexanders growing on my route to and from work, now. I cut some stems and enjoyed them with my dinner. Food for free, indeed.
Good video, as always. Thank you.
Almost 20 years ago, a young man was visiting an island with some abandoned homes on it - quite a popular and interesting way to spend a sunny day, especially for tourists or other visitors. I think he had some family locally, although he wasn't a local resident. Apparently he was interested in "wild" food and ate something that turned out to be monkshood which had naturalized from the abandoned gardens. I think he died before he could be brought to a hospital, what with being on an island and the delays involved getting to the mainland and then on to a hospital. I know - or think I know - monkshood when I see it, but I am still very nervous about eating anything from the wild except the berries I've picked since I was a child. Those, I could never mistake.
I have an app on my phone for this exact reason. I just take a photo and it tells me what the plant might be. Obviously it's not foolproof but if you have a decent idea of what it is to start with it certainly helps. As always, if you're not sure just leave it alone.
You can definitely be TOO careful. There are people who died from starvation because they refused to eat. They were scared to eat poison. ❤️🌈
@@robertschnobert9090 well you either die from poison or starvation, starving gives you more time
Have you tried blending them in a food processor with a bit of lemon or lime juice or oil and then freezing? I do that with parsley, cilantro, and basil, and it works wonderfully. For chives, I chop them and stir in some oil before freezing as I don't want to cook with green sludge.
I freeze mine in freezer bags. I flatten it out to about a centimeter thickness so I can easily break off chunks as needed.
This is a really helpful comment thank you
@BrackishLamb I ran across both those techniques on a video a while back and have been using them both constantly ever since. I especially like not needing to use ice cube trays any longer. They were a real pain to fill.
@BrackishLamb they seem to keep better in the oil. I like to use lemon or lime juice to freeze cilantro for use in salsa.
@I require Lemons lol I love your screen name. It would also fit me well.
I do this with garlic. I blend them up into a paste and put in a freezer bag, flatten out and divide into inch wide squares with the back of a knife. Once frozen they can be broken into handy squares of garlic to use in cooking. So much easier than having to mince fresh garlic every time you cook. I freeze bags of chopped onions mushrooms and peppers too. Makes cooking so much easier and less clean-up.
As others have suggested, freezing in a little water might work - I do that with fresh parsley and it preserves the flavour beautifully. The only thing to watch is that you cook with it immediately on taking it out of the freezer, if you let it thaw for a day before using it it loses all flavour and tastes revolting. Straight from the freezer though - it's an almost perfect substitute for fresh parsley when you don't have any growing.
Great video as always!
My dad always picks those every year. Just picked some the other day to give to some of his friends. We still have like a full bottom drawer of these in the freezers. He cuts them up and then packages them in small containers.
Can confirm, being poisoned to death really does mess up one's schedule.
Generally would not recommend, although that does depend on what you had planned.
Nice to see you referencing the lacto-fermeted wild garlic pickles video - I have made them every year since I first watched that one, this is year three; there is a jar in my cupboard at this very moment that is halfway through the process. They're always delicious, and I make enough to last me the whole year through.
I make ramson butter every year (Bärlauchbuttrr in german). It keeps in the fridge for months and in the freezer even longer. You just toss 250 grams of butter in a food processor, together with about 50 grams of ramson and a bit of salt (optionally a few cashew nuts fur texture). Process to the preferred consistency and store in a tupper box or a glass with a screw lid.
For delicate herbs, I would suggest you dry them naturally, like they were done historically. Tie them into a bundle and hang them upside down in a quiet area, usually at the ceiling where the heat from the house will rise. OR, turn the heat off, on your dehydrator. When you add direct heat to this drying process, it changes the nature of the plant matter.
When Alton Brown freezes strawberries, he flash freezes them in dry ice, so those cells do not burst. You just want the water content out of the plant to escape, while maintaining the rest of the plant intact.
@Por Qué? Thank you. I was offering what our ancestors did. Dark, is a solid suggestion, but to dehydrate in England, they will need to be in the open, with moving air. It's way too humid there, to leave them in a cupboard.
I came here to say this, in the past this would have been done very slowly by hanging in the kitchen where the warmth dries them out. No extra fuel like electricity needed
After a crappy week at work, coming home with my bottle of mead and an Atomic Shrimp video is just about perfect. Thank you Mike, a simple video of a man doing things that he enjoys and sharing knowledge while doing it is a Godsend. I hoist my mead cup to you!
What I do with things like mint is wash them and just hang them upside down for a week or two until bone dry. You can then crush the leaves in your hand and they crumble off the stalks. Celery leaves work well for this as well if you can get the leafy kind.
Giving the answer in the thumbnail is brilliant. I could decide if I want to have the entertainment, but I got the info straight away! Thank you
I wish I had that good of a source for ramps (allium tricoccum) here in Indiana. Around here, they are enjoyed fresh or lightly sautéed and served by themselves or in omelets, etc., rather than preserved.
For the past few years, I have been making wild onion (A. vineale) and wild garlic (A. canadense) powders as part of my foraging and food preservation regimen. Because they are a bit more subtle and "herbier" in flavor than domesticated onions and garlic, I tend to use them more as a finishing herb rather than an ingredient.
Cheers, AS.
My mom usually makes a of lot wild garlic butter every spring. She puts it into small containers and those go in the freezer. It's great for cooking, but also delicious on a slice of fresh bread, especially with cheese.
I picked a bunch of wild garlic this week and made pesto out of it with lemon zest, walnuts and pecorino; that's a fairly good way to preserve it.
Another thing people need to watch out for while gathering wild garlic is timing, specifically gathering too late. Autumn Crocus (Colchicum autumnale) comes up with its leaves around late may to early june, is probably the most poisonous indigenous plant around, and is damn near indistinguishable from wild garlic. Several people in the south of Bavaria (where I'm situated) die each year due to Cholchicin poisoning from misidentified forage.
That pesto sounds awesome! I’m going to try it once my seeds grow 😁
@@moniquem783 Are you seeding wild garlic or something else? Walnuts work well with wild garlic and rucola (maybe parsley) I think they might be a bit overpowering with plain large-leaved basil. But you do you!
@@dakunssd seeding wild garlic! I’ve never seen it here, so when I found seeds I ordered them straight away! I looked back at the site yesterday and they’re out of stock now so I’m stoked I got them! I’ll have to buy walnuts to make your pesto to start with (I’ve always found regular pesto a bit overpowering) but I do plan to plant some nut trees. I haven’t bought my next property yet so I’m trying not to go too overboard for now. Although I did buy a macadamia tree as it’s a specific one to suit this climate and it’s only available for a short time each year. But other than that no more trees until I’m there and make a plan! Although… 😂😂😂
I’ve got a few little things left to do here and then this house will be ready to go on the market. Just a couple more days. Then I need to hunt for my next place. Fingers crossed the right one will come along at just the right time and everything will fall into place 😊
I recently tried dehydrating wild garlic and it went pretty well. Washed, and wiped the leaves to remove any remaining debris, and then removed the stems as I found they didn't dehydrate properly the first time round - they went all stringy.
After dehydrating in my air fryer on the dehydrate setting, I blended them up and jarred them. They are nice to sprinkle on as a garnish or my favourite so far has been boiled new potatoes with dried wild garlic and butter - they were lovely and flavourful:)
Edit: mine only took a couple of hours in the air fryer to dehydrate to a nice dry/crispness, however, the leaves were smaller than the ones in this video.
I've just moved into an area in Sweden with lots of Wild Garlic (we call it Ramslök) and it's amazing. I've been picking lots and then making it into pesto(so good!) and freezing it in 4 potion sizes bags, ready to use whenever I make pasta in the middle of the weeks.
Man I'm jealous. I live in Finland and there's tonnes of Lily-of-the-valley (it's the national flower, after all) and it superficially *looks* like wild garlic, but isn't. I haven't seen any karhunlaukka/ramslök/wild garlic :(
What a lovely time you are having. Eva must enjoy having you around more - getting small rewards for her starring roles.
Thank you for letting me know what I shouldn’t be wasting my time and energy doing before I even thought of doing it!
The thumbnail has me on the edge of my seat waiting for the conclusion
Really interesting experiment. I've planted a whole bunch of wild garlic on my farm, and hope it takes and grows. Plenty of Dog's Mercury here which is poisonousI believe, and some garlic mustard.
Love when my nocturnal sleeping schedule rewards me with a surprise Atomic Shrimp upload
Thank you for putting the answer in the headline.
I love to watch Atomic Shrimp on weekend mornings. Very relaxing channel for a very relaxing day. Thanks for the great content, Mike! 🙋🏻♀️🇧🇷
Your videos really help me get through tough times which I'm having a lot of right now. I hope you understand how much your content does for all your viewers. Through you also, I learn many amazing things.
You're probably one of my favorite RUclipsrs. I appreciate your outlook on things, plus you just make whatever you want.
My dad has problems with three cornered leek as well and couldn't get rid of it so his solution was to essentially "reset" the garden by digging out as much of the soil, plants, bulbs and everything and replace it with new soil that didn't contain traces of the leek bulbs. Apparently it was moderately successful and now most of his garden is now free of them and they're now situated in only a small patch which he can manage easier.
Yeah, I think another way to do it is turf it all over, then mow it frequently, for a year
i cant believe how interested you are in all this random stuff! its actually quite infectious haha keep them vids coming my good sir.
I appreciate that you are giving the answer to the question in the title on the thumbnail. This is anti-clickbait ethic (not sure if this is a right word) that is rare and that I respect.
I'm relieved I'm not the only one who knows what dried grass taste like.😃
I just love this channel in general. It doesn't matter what the topic. From food to scam baiting. Your voice and vibe just calm me down and I tune in regardless just for that. The enjoyment from the actual content is just a bonus. Thanks for the consistency in uploads and ty for being you. You rock 🤜🏻🤛🏻
I havent checked on Atomic Shrimp in a while and I swear it feels like i discovered a peaceful gardening blog or something
🎼🎶Ramsdens to the right 🎵 Leeks to the left🎶 here I am, stuck in the middle of you!🎵🎶
Sorry, that's the tune going thro my head! 😅😅😅😅 x
Great video. I always enjoy them! Thank you!
Same! 😄😄😄
To be completely honest, you’re my favorite creator on this app. I love the chill vibe of your videos, very calming.
Much love all the way from America!
RUclips is a website! Apps are on telephones. 🌈
I finely chop it and put in melted butter and pour into ice cube tray and freeze to make Wild Garlic Butter. Interesting Video 👍👍🌼🌼🌷🌷🌻🌻
We love Bärlauch. We even cook up the stalks and flowers. Our favourite is to make pesto with it, olive oil and Parmesan. Maybe peanuts for texture.
Put the pesto in with a casserole and you won't be disappointed.
Treat it a bit like spring onions, cook it in a stir fry...
We blend wild garlic and mix it with salt, then dehydrate it and break up the clumps. The slat takes up all the flavours and becomes garlic salt. It's great my family has done it for years. We also do it with other herbs (parsley or chives) and mix in finely shredded carrots and selerie and bled it again after dehydration.
I'm just admiring the complete lack of clickbait before I enjoy the rest of this video. I'm interested to see how it fails.
You are so right... growing up in a family that has always foraged, I still am extremely careful, and always urge others to learn to identify plants before even attempting to forage to eat. I usually get eye rolls, and be told I'm over dramatic but you are so right about the risks. I usually tell people when in doubt don't pull it out! I dry wild garlic all the time it does well in soups and stews the best but does work.
I have great results air drying "ramsløg" as we call it in DK. Hanging them in small (max 5 leaves) bundles and loosening them daily som they dont trap moisture while drying. Note though that the neighbours tend to comment about the "aroma" and we keep the dried results in airtights containers in the shed.
My favorite part of the "ramsløg" is the fresh flowers and first seedbulbs, honey/garlick taste amazing preserved with salt. Love your channel.
something to get me pumped up for another day of gardening!
Dear Atomic Shrimp, thanks for another great wild herbs video! I actually dehydrate ramsons, but the flowers, not the leaves. I use the leaves only fresh, the flower buds are also great for pickles, and later the flowers in full blossom are perfect for dehydrating. Much better then dehydrating leaves. I also dehydrate another Allium species - the wild chives (leaves, cut into short pieces), works good.
As always, great content and thanks for uploading. Chopping them up finely and packing them in oil might be another way to preserve them, at the very least you'll get a nice infused oil out of it
Great video, very interesting. I've got some fermented leeks in the fridge, they're fantastic.
An interesting idea, and some helpful tips from the comments. If I could grow anything more than basil I might try something like this. (The basil just grows itself, not much of a gardener)
I like that you go over foraging best practice with an emphasis on being particularly careful on making sure you are only picking the plant you have 100% identified and best picking practice to get ONLY the identified item. I also particularly love the fact that you point out poisonious look alikes and the seriousness of being 100% sure on everthing you both pick and harvest, and just how serious things can be if you get it wrong. I thought the instant potatoes was and excellent testing medium and can't wait for the fresh control. I wish freeze driers were not so exspensive so that you could have tested the freeze dried version, which I suspect would have been second best to fresh.
Delicate green herbs preserve really well in herb butter or oil/pesto. I keep mine in small portions in the freezer. Perfect to toss in soups, bread, meats or casseroles. I even do a few in pretty molds for fancy dinners. Flavor is great!
When I do dry them. I powder them.
I like that you're up front in the thumbnail that's not worth it, but it's still entertaining to watch the journey!
I love videos relating to food, keep up the good work
I was given some wild garlic by a friend and I stupidly planted it in my garden and boy have I regretted it. My whole garden is smothered in wild garlic and lovely as it is it has completely taken over EVERYWHERE - I have to spend ages pulling it all out but back it comes year after year...
"The three cornered leak... it's just instant mash with bits of hay in it..." That's great. The cows would love it.
I’ve never tasted wild garlic. Whenever you play with it I’m always totally intrigued. A few days ago, I ordered some seeds!!! Yay!!! I’ve ordered pretty much all of my seeds for the garden at the house I haven’t yet found but plan to move to very soon 😂😂 Just a smidge excited. And yet, of them all, I’m most excited by wild garlic!! I’ll try to keep it contained. We shall see.
It was 2am when this was uploaded but obviously it’s a bad idea to sleep without watching it so I guess ima be tired tomorrow :D
You have an upvote from me just from being upfront with the results in the title card.
Saved me so much time with the thumbnail I didn't feel like it was a waste of mine to leave a like and type out a comment!
As an American I have no experience with Damsons or Ramsons outside of reading about them in the popular series of "Redwall" books written by Brian Jaques who was from Liverpool I believe.
To this day I still wonder what a potato mushroom and Ramson pasty tastes like....oh yeah and dandelion burdock cordial is that a real drink?
Great to share all these tips !
A negative result is also a result. Thank you Atomic Shrimp!
Hm, great idea drying ramson, but I think I'll do it in another way (and maybe not this year because I kind of missed the start):
- I won't blanche, freeze or cut the leaf to keep as much as possible of the aroma inside
- I'll try to string the leaves and dry them naturally, the way they used to do with the tobacco leaves. It will be slow and will stink of garlic so maybe I'll try to hang them outside, under the eaves.
And if the texture turns out to bee too hard I'll powder them in a coffee grinder and keep the powder in an airtight jar (the way I do with a lot of dried herbs).
In my experience, it is better to preserve ransom in fat, like butter, oil, or drippings and combine it with salt and or lemon juice.
@@evelinharmannfan7191 Is this method feasible at room temperature?
I kind of had the opposite intuition re: freezing. I would not want to freeze it and put them in as fresh as possible. I'd want the water to diffuse from the leaves as slow as possible at a lowest possible heat as to try and keep as much of the garlicy volatiles as possible. But who really knows which way would keep more of them in there? But my intuition tells me that freezing them would burst a larger number of cell walls letting more of the volatiles out.
That's cool that you have garlic an leek plants growing wildly in your area. I've only ever seen it growing in gardens where it's been planted. I live in Newfoundland.
A friend of mine gets a Riverford veg box delivery - apparently they included Ramsons in one of the boxes (picked from woodland around the Riverford farm - which seems a bit like cheating to me)
@@AtomicShrimp Ah lol I guess it's easier than going out to forage for it.
@Por Qué? Oh ok. I bet it makes your shoes stink if you accidentally walk through it?
Are the bulbs for the leeks not edible? I’m not familiar with how preserving food works, wouldn’t freezing cause more moisture?
We are still getting snow in Canada 🇨🇦. It's really unusual to have snow after March and Monday we will be into May when planting vegetables should be finished. I have my vegetables started on my kitchen window. I hope I can plant everything in the ground soon.
Vacuum packed freezing is much easier and doesn't alter the taste or fragrance. You start the same (pick fresh, rinse and let dry up a bit), than take a bunch of leafs and roll them tightly together (lengthwise, like a cigar), vacuum pack the roll and freeze it. When you start using it just cut slices out of the frozen roll and wrap the leftover piece in cling film before putting it back in the freezer, if will stay good for another month or so after braking the initial seal providing you never let it thaw. I'm storing many spice herbs this way over winter, they're fine for over 6 months.
I have pickled wild garlic and it works well. It does turn pink though. It can be found pickled here in the spring at farmers' markets. I am in Ottawa.
I dry wild garlic every year and if I could be so bold as to make suggestions. 1. Remove the stems - they won’t dry very well at all. 2. Don’t pre-freeze - it simply doesn’t help 3. 3CL won;t dry 4. Dried WG will always fare better as an ingredient when used in something wet to rehydrate. If you remove the stems you can then dry very quickly in a home dehydrator and will lose far less of the flavour. You need to dry in smaller batches with less overlap to speed the drying. I dried a carrier bag worth (when crushed enough to fill 3 supermarket sized herb jars) in under 3 hours. If you want some to compare just ask and I’ll send some.
I'd add to this that chopping up the leaves helps massively too. I don't keep the stems either. I just dry at room temperature over a few days, laid out on a flat surface on a window sill. After a few days the pieces are brittle and fully dried.
@@MikeDuguid I don’t bother chopping but I can see the merit - surface area and all…
Great video as Always. I would suggest preserving Wild garlic in oil. And possibly Simple pasta with oil And dried Wild garlic would work as well as mashed potatoes did for evaluation, maybe even better, since instant mashed potatoes tend to mellow Down flavors a bit
"Being poisoned to death will kind of disrupt any plans you had for the afternoon."
I just... He's not wrong! XD
You'd think after the spoiler I wouldn't watch, but I cannot help myself!
Hey Shrimp! Do you have any recommendations for using wild garlic generally? And, do you have a favourite recipe you'd recommend to a new forager in the UK?
I usually gather a metric ton of it, 2/3rds for various pesto variations that will easily last for the rest of the year, the rest I just wash and freeze for soups/sauces etc... Try a nice homemade pasta with wild garlic pesto and a few chopped anchovies for a salty umami bomb. I love it.
I think an interesting idea may be either cutting such long stalks lengthwise like a vallina bean, or pucture it in intervals, so the moisture can escape more easily from within. This would also shorten the drying time overall, as more of the plant can dry at once.
Dehydrating wild garlic is really easy: lay out a towel or other absorbent surface, grab big handfuls, chop off the stems (important) and then chop up the leaves roughly (also important). Then just scatter the pieces on to the surface, and leave for a few days until crisp. There is no need for any heat beyond standard room temperature. I've done this for years successfully, the big mistake people make is trying to process full leaves, and keeping the stems, this badly hinders drying.
I love you! Me and my flat of uni students love you! I live in Southampton, where can I find the best wild garlic (as you seem to be local ;) ). Again, we love you!
We dry wild garlic here in Sweden every year, I actually have some wild garlic salt in the kitchen still from this year's harvest. I would just suggest laying it on a net and allowing it to dry slower.
Here in Germany, bear leek is actually a relatively popular herb. It's also available in dried form here of course, and I personally think it's still flavorful enough to justify drying it. It could be that you just had too high a temperature for it to retain its flavor properly.
You know its quality content when ZERO people dislike the video.
(I have a chrome extension that returns YT dislike functionality btw)
it shows 7 dispikes now 😓
@@iniyan19 😪😪
In Poland we can buy herb packets with dried Wild Garlic (Bear's Garlic) and many sausages contain that herb.
Interesting experiment. While I think that pickling and fermenting wild garlic is a good way to lengthen the season, making a compound butter would also be a nice way to use the ingredient and add a different flavor to foods.
Onions like chives, rams and sand leek (if you haven't tried the last one, you should), I tend to blend in the mixer and add butter, then roll them up into sausages in some baking parchment and stuff it in the freezer, they just take to long in the drier for it to be worth it. When I need some, I just use a hot knife and slice off a piece. Can be added to stews etc or my favourite way, just let it melt ontop of a nice piece of grilled meat.
I WANT to ask you how you know how grass tastes!! I think we need a whole video on that. 😝😝😝
I have a Harvest Right freeze dryer and thinking about freeze drying herbs I am growing. Not sure how they will turn out because herbs don't like being frozen very well.
Wish me luck on that.
Have got two pots of garlic in the garden had them 8 years they are nice 👌
One way dehydrated bear garlic works very well (in my family's experience) is in fondue ! We've tried it several times and we were all very satisfied with the outcome :) the taste is lighter than regular garlic (which my mother and father don't like) and it's fantastic !
I just do what grandma did with all things leafy (or twig like) that are condiments. Chop it fine, then i get a set of really old news-paper like paper on boards and into my pantry for a few weeks. The pantry is cool, very cool all year and ventilated with an in-draft. Everything comes out dried.
Thank you! I can't eat actual garlic bulbs anymore :( but I miss the taste soooo much, I've been desperately researching the alternatives and I'm off to watch the pickling one to find out about that! :)
I’ve not found 3CL so not dehydrated that but have wild garlic. I didn’t freeze and worked fine. I’ve made garlic salt which is lovely and mushroom and wild garlic salt which I use to. Next time I will make a pesto and freeze for later use. Thanks for the video, I didn’t think about putting dried garlic in my mash as at the minute it’s fresh in everything 🤣
Love this channel
In our family we freeze the wet herbs like minced chives and bulb garlic etc. There is some small loss of flavor but not nearly as bad as drying them.
and... now that I look at the comments I see I am not alone :-) Leaving the comment up for the algo.
I work in the restaurant and we pick enough for 2/3 month.we bag it and freeze it. It keep very well.
At 17:40, I watched his the other day! I thought the Yam substitution was genius!
They are called Ramps here in North Georgia.
We have an annual Ramp festival.
My sister makes something like a wild garlic "pesto" that keeps well in the fridge for months and has very powerful aroma and flavour.
A good option is freezing...and the flowers are nice in vineger for carlic viniger..
when i dehydrated chives i though that the result was also very grassy and that the smell was disgusting for some reason. i always chop up and freeze leftover chives, cilantro, as well as green onion and parsley (usually together, it's a very common mix of herbs in Brazil); i think its what works best to preserve the flavor. but it's always good to try dehydrating stuff, even if only for the knowledge that it does not work!
Not too sure about the source but I've read somewhere that the aroma is mostly in the juice of the plant and doesn't stand up to heat. Even in soup you can cook out the flavor, if you boil it for too long. Best to only warm it up just as long as you need to
You're very clever, Michael.
Now I feel really dumb. I've always loved onions and garlic and leeks. We eat so many of them! We had a nice patch of 3 cornered leeks, or yours look just like what we call wild onions in our last home we lived in for several decades very near the San Francisco Bay. They smelled delicious when disturbed or cut, but we never thought about trying them, I haven't known anyone to eat them nor have I ever heard of anyone else eating them. Thirty miles inland where we are now I doubt it's wet enough for them, I've sure never seen any growing out this way. Sadly, I don't believe we have ramsons at all, I'd sure like to try them. I wonder if either would be worth preparing for freezing to use in sauces, soups, etc., during the non-productive parts of the year... Anyway, I do like the look of your dehydrator. That was very interesting, so thanks! Oh, and I love Babatunde!!