Another way to keep wild garlic for when it is out of season is to dry it. This is a technique used by the JSW restaurant in Petersfield. Of course drying herbs is hardly a new idea but wild garlic dries just as nicely as herbs like oregano and thyme.
It is a simple technique which just requires a bit of time.
100 g fresh wild garlic leaves
1 tsp salt
1. Cut and carefully wash the wild garlic leaves (obviously take what ever you want to preserve and scale accordingly).
2. Set oven to 50 Celsius
3. Dry leaves and spread out on trays with the leaves non-overlapping and place in oven
4. Once the leaves are brittle (~ 4 hours later) remove from oven. Make sure that all the leaves are dry and brittle
5. Grind using a spice grinder or food processor then add salt
6. Store in a jar
If you start with 100 g of wild garlic leaves you will end up with 20 g (or less) after drying.