Bärlauchpaste (wild garlic paste)

Method

1. Rinse the wild garlic leaves and pat dry thoroughly. Any remaining water dilutes the paste and shortens how long it keeps.
2. Grind the leaves with the oil and salt in a food processor, stopping to scrape down the sides, until uniformly fine and holding together as a smooth, spoonable paste, about 1 to 2 minutes.
3. Pack tightly into a clean, dry jar, pressing to remove air pockets, and top with a thin layer of oil.
4. Store in the fridge.

Method in the Thermomix

1. Put the dry wild garlic leaves, oil and salt into the mixing bowl. Grind 1 min / speed 8, scraping down halfway, until uniformly fine and holding together as a smooth paste.
2. Pack tightly into a clean, dry jar and top with a thin layer of oil.

Notes

• Grind it genuinely fine, not just chopped. A coarsely chopped paste separates into oil and solids and browns within days; a finely ground one stays emulsified and green for weeks.
• Dry the leaves thoroughly before grinding. Residual water thins the paste and encourages spoilage; pat them dry or spin them in a salad spinner first.
• Always top with a layer of oil after each use. This keeps air off the surface, which is the main cause of the green fading to a dull khaki.
• It keeps for 3 to 4 weeks in the fridge with the oil layer maintained, or freezes well in small portions for months.

Ingredient substitutions

• Neutral oil can be part olive oil for more flavour, though a fully neutral oil keeps the wild garlic taste cleanest.
• A pinch of lemon juice ground in helps preserve the bright green colour a little longer.
• Use it stirred into soft cheese, scrambled eggs, or a simple vinaigrette once the fresh season has passed.

From Christoph Mayer

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