Wild garlic seed pods
Discover now: Wild garlic (ramson) seed pods - hardly anyone knows about this spicy delicacy
The traditional wild garlic season usually ends in mid-May - but this is precisely when an often overlooked phase begins: The plant forms green seed pods that not only look pretty but also offer culinary surprises. At the end of May/beginning of June, you can collect these small, crunchy pods and pickle them into an aromatic caper substitute - either with vinegar or in oil. In our recipe below, we show you step by step how to make this rarely used wild plant delicacy yourself. The ideal project for anyone who enjoys wild garlic beyond the season.
Green wild garlic seeds - what exactly are they?
The wild garlic leaves are familiar, and most people also recognize the beautiful, star-shaped flowers. But hardly anyone knows that the faded wild garlic flowers with their green, unripe seed pods are also a true delicacy. This is a real insider tip, and once you've collected and pickled these seed pods, you'll know they're a true delicacy.
That's also how you should view collecting them. A plant produces far fewer seed pods than leaves. You should always collect carefully and sustainably, which is why it's not advisable to pick all of the wild garlic flowers, but really only a few. The pickled wild garlic seeds are very special, and one that shouldn't be collected in large quantities. They're perfect for preserving when they still have a white core, i.e., not the small, black seeds. These seeds develop later and are firm. They can also be eaten. We use them finely ground as a pepper substitute. The unripe pods, however, are still soft and moist inside. You can crush a pod between your fingers to test whether they are still unripe inside. You'll already smell the wonderful aroma of wild garlic.
Recipe for Vinegar Brine with Wild Garlic Seeds
Pickled wild garlic seeds in apple cider or white wine vinegar as a spicy antipasti with a delicate garlic flavour.
Ingredients
Collect seeds on stems (500g bucket/container)
·200 ml apple cider vinegar or white wine vinegar
·a little dill, chervil, tarragon, and oregano
2-3 teaspoons honey or agave syrup
Preparation
1. Wash, dry, and chop the herbs.
2. Pick, wash and pluck off the wild garlic seeds and place them in clean, small jars with screw lids, then add the chopped herbs.
3. Bring the vinegar to a boil, remove the pot from the heat, and add the honey or agave syrup. Stir until combined.
4. Immediately fill the jars with the hot vinegar solution into a warm jar, ensuring the seeds are completely covered. Then immediately close the jars tightly to create a vacuum and label them.
5. After a short steeping time(24 hours), the wild garlic seeds can be enjoyed. They'll keep longer (a few weeks or month) if stored in a cool, dark place.
Tip
Collect pods when they still have a soft, moist core and the wild garlic aroma is still strong, meaning no black, solid seeds have formed yet. Please only collect small amounts from different wild garlic plants. The pickled wild garlic seeds should be left to infuse for at least 24 hours and are then ready to eat. If stored in a cool, dark place, they will keep for several weeks/months.
While ramsons (wild garlic) leaves are widely recognized for their health benefits, little scientific research specifically focuses on the health benefits of ramsons seeds. However, based on general knowledge about seeds and the properties of wild garlic, it's likely that ramsons seeds could offer some positive effects, though they might not be as pronounced as the leaves.
