Flask (wild garlic, bear onion or wild garlic) is a perennial plant in the onion family that tastes and smells like garlic. Ramson helps to expel worms, protect against scurvy, and also treats otitis media and rheumatism. You can make salads, pasta, cabbage soup from it, and also use it as an additive to meat and fish dishes. In order to always have wild garlic on hand, it can be salted.
Salting the flask allows you to preserve all its nutrients and properties, and also in some way improves its sharp taste.
Salting flasks in jars
You will need:
- leaves and stems of petioles;
- parsley;
- black pepper;
- garlic;
- water;
- 50 g of salt.
Cut the leaves of wild garlic, rinse, and then dry, spreading on a towel. Usually, only the leaves and stems of the flask are used for freezing. Meanwhile, prepare herbs and spices for pickling: chop the parsley, crush the garlic with a garlic press. Sterilize the jars and lids, then lay out the vegetables and herbs in layers: first the wild garlic, then the spices and herbs, this way to the very top.
Prepare the brine according to the following calculation: for 1 liter of water, 50 g of salt. Fill the jars with brine, close the lids loosely and set in the dark. Skim the foam from time to time. After 2-3 days, pour fresh brine into the container and leave the jars for storage over the winter.
Salting flasks in jars by fermentation
You will need:
- leaves and stems of wild garlic;
- leaves of currants, cherries;
- Bay leaf;
- dill;
- horseradish.
Rinse the ramsons and place them on a towel to dry naturally. Sterilize the banks. Put the flask in jars in layers, alternating with currant leaves, cherries, horseradish, bay leaves, and dill.
In the meantime, prepare the brine: 1 liter of water requires 50 g of salt. Pour the prepared brine and put a plate with oppression on the jar. A salted flask will form foam, which must be removed periodically; wash the plate in a solution containing soda.
The flask can ferment for about 2 weeks, all this time it is necessary to remove the foam. After the end of fermentation, prepare fresh brine and pour it over the jar, then refrigerate under the lid.
The use of a flask in cooking
Ramson, due to its aroma, perfectly stimulates the appetite, promotes the separation of gastric juice, which improves digestion. The onion and garlic flavor makes wild garlic an excellent addition to any dish. In addition, the flask is used as an independent ingredient in salads.
You can eat both onions and stems and leaves of wild garlic. It can be eaten raw, boiled, fried, pickled and salted. Dried wild garlic loses its important properties, so it is not particularly used in this form.
The taste of wild garlic goes well with meat and fish dishes, cheese, eggs and cucumbers. It can also be used as a filling, for example in cakes or bread.
