Young wild garlic: quiche, spread, sauce, salad, rolls and 5 more spring recipes

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Young wild garlic: quiche, spread, sauce, salad, rolls and 5 more spring recipes
Young wild garlic: quiche, spread, sauce, salad, rolls and 5 more spring recipes

There are a lot of young greens on the market now. You walk in and you immediately feel that spring is here. The sellers are inviting: take the young wild garlic, it’s about to depart already. You won't be able to try it! We'll make it! Keep recipes with miracle herb.

Young wild garlic: quiche, spread, sauce, salad, rolls and 5 more spring recipes
Young wild garlic: quiche, spread, sauce, salad, rolls and 5 more spring recipes

Fritata with wild garlic

Delicious Italian omelette with cheese and nutmeg.


  • Sour cream 45% - 1 tbsp. l.
  • Cheese any hard -40 g
  • Egg -2 pcs
  • Carnation -1 umbrella
  • Nutmeg (ground) -1 pinch
  • Lemon (juice) - 1/2 piece
  • Wild ramson -1/2 bunch (small)
  • Cayenne pepper -1 pinch
  • Vegetable oil -1 tsp

Cooking method:

  1. Rinse wild garlic, put in boiling water for 1 minute and immediately drain into a colander. Pour over cold water and marinate in a mixture of lemon juice, ground pepper, s alt and crushed cloves for 10 minutes.
  2. Beat eggs lightly with a fork with fat sour cream, add ground nutmeg and s alt.
  3. Heat a frying pan with oil on high heat and pour the eggs into it.
  4. When the bottom and edges of the omelet begin to set, put the pickled wild garlic stalks on top, sprinkle generously with grated cheese and place in the oven, preheated to 220 degrees, for about 7-10 minutes. Bake until golden brown.
  5. Serve the fritata on a warm plate so it stays fluffy. The finished dish can be sprinkled with lemon juice to taste.

Quie with onions and young wild garlic

Spring wild garlic with a bright garlic flavor is perfect for such a pie!


For the test:

  • Potatoes (170 g) -2 pcs
  • Egg -1 pcs
  • Butter -80 g
  • Flour -200g
  • S alt to taste

For stuffing:

  • Leek -1 pcs
  • Olive oil -1 tbsp. l.
  • Egg -3 pcs
  • Wild ramson -1 bunch
  • Milk -100 ml
  • Mozzarella -150g
  • Parmesan -30g
  • S alt to taste

Cooking method:

  1. Peel potatoes and boil until tender. Let cool, grate or crush. Mix the egg with softened butter, add grated potatoes, s alt and flour, knead the dough. It should turn out a little softer and more elastic than regular sand. Cover with cling film and refrigerate for 15-20 minutes.
  2. Cut the leek into thin rings, lightly fry in olive oil. Finely chop the wild garlic.
  3. Beat eggs with milk and a pinch of s alt. Grate cheeses: mozzarella - coarse, parmesan - fine.
  4. Roll out the dough on a film (it is easier to transfer it into a mold) and put it in a greased mold. Cover with baking paper, sprinkle with beans and bake for 10 minutes in the oven at 190ºC.
  5. Remove the beans and paper, put the greens on the dough, sprinkle with cheese and pour over the egg-milk mixture. Bake for 40 minutes in an oven heated to 160ºC.
  6. Let the quiche cool slightly after baking, then slice.

Appetizer with bacon and wild garlic

A kind of spring lard. Very good with green cabbage soup on Borodino bread.


  • S alted salo -300 g
  • Coarse sea s alt -1 tbsp. l.
  • Green ramson -1 bunch
  • Garlic (teeth) -2 pcs

Cooking method:

  1. Cut the lard into small cubes, wash the wild garlic and dry on a paper towel.
  2. Pour the lard into a mortar or blender bowl, add garlic cloves, coarsely chopped garlic leaves and sea s alt, grind until smooth, pâté-like consistency.
  3. Serve on brown bread slices.

Wild garlic sauce

Can be used instead of pesto. Cook and enjoy the taste of young wild garlic any time of the year.


  • Wild ramson -300 g
  • Parmesan -70g
  • Pine nuts or hazelnuts -100 g
  • Olive oil -200 ml
  • S alt to taste

Cooking method:

  1. Sort the wild garlic, wash, dry, put in a blender bowl, add nuts and grind everything until smooth.
  2. Pour in olive oil, add s alt and grated Parmesan, mix, put in sterilized jars with lids, pour olive oil.
  3. Refrigerated for 1 month or freeze.

Spring rolls with wild garlic and spring vegetables

Savory rice paper pancakes.


  • Radish -4 pcs
  • Rice paper -4 pcs
  • Parsley -40 g
  • Green lettuce -1/2 bush
  • Green onion -50 g
  • Fresh wild garlic -50 g
  • Garlic -2 cloves
  • Olive oil -40 ml
  • Ground coriander -1 pinch
  • Lemon (juice) - 1/2 piece

Cooking method:

  1. Wash and dry all greens. Cut the onion stalks into 2-3 long pieces, thinly slice the radish. Separate the lettuce into leaves. Pour the wild garlic with boiling water, dry it and let it cool.
  2. Spread rice paper on a board or towel and use a brush to sprinkle with cold water, wrap in a wet towel and leave to soak for 10 minutes.
  3. Make the sauce. Finely chop 2 onion stalks. Peel and chop the garlic. In the bowl of a blender, whisk the olive oil with garlic, a handful of green onions, coriander, parsley and lemon juice, s alt.
  4. Put a wet sheet of rice paper on a roll mat, spread slices of radish, lettuce, 2-3 onion feathers, parsley and wild garlic on it, not reaching the edges of the sheet 3-4 centimeters, pour sauce.
  5. Roll the sheet into a tight roll and let it lie down for a couple of minutes so that the edges of the rice paper stick together better. Repeat with the remaining sheets of paper and filling. Cut each spring roll in half and serve with remaining sauce.

Salad with wild garlic and buckwheat

Lenten dish from Alexander Semenov, chef of the Maer restaurant.


(serves 2)

  • Buckwheat - 200g
  • Cucumber - 50g
  • S alted cucumber - 50 g
  • Tomato - 50g
  • Wild ramson - 50 g
  • Red onion - 25g
  • Garlic - 2 cloves
  • Dill - 1 sprig
  • Sunflower aromatic oil - 25g
  • S alt and pepper to taste

Cooking method:

  1. Boil the buckwheat until tender, but do not boil.
  2. Cut cucumbers and tomatoes into cubes, wild garlic - arbitrarily. Finely chop the red onion, garlic and dill.
  3. Mix all chopped vegetables and wild garlic with buckwheat. S alt, pepper and season with fragrant oil.

Stuffing with wild garlic and cottage cheese

from Alexander Semyonov, chef at Maer restaurant. Can be used for pancakes, spread and wrap pita bread, on sandwiches.


  • Cottage cheese 1% - 150g
  • Young wild ramson - 150 g
  • Green onion - 30g
  • S alt, pepper to taste
  • Dill - 10 g

Cooking method:

  1. Wash the wild garlic, blanch in a pan, transfer to a bowl.
  2. Add cottage cheese, herbs, spices. Mix well.
  3. To serve, put the filling in the center of the pancake, tie the edges with an onion arrow in the manner of a bag. Serve with sour cream.

Salad with fried cheese

Country or young greens from the market, combined with Halloumi cheese, is an indispensable snack for any feast in Cyprus. And we have a wonderful salad.


(serves 4-6)

  • Spinach -1 bunch
  • Sorrel-1 bunch
  • Wild ramson-1 bunch
  • Lettuce leaves-1 bunch
  • Red onion - 1 onion
  • Pumpkin Seeds-1/4 Cup
  • Haloumi Cheese-200g
  • Radishes - 1 bunch
  • Natural yogurt-1 jar
  • Cilantro-3-4 sprigs
  • Garlic-1 clove
  • Olive oil-2 tbsp. l.
  • S alt, pepper, lemon juice to taste

Cooking method:

  1. Make dressing by adding finely chopped cilantro, minced garlic and olive oil to yogurt. S alt and pepper and add some lemon juice.
  2. Cheese Halumi cut into slices and fry on the grill. Cut the radish into slices, red onion into thin half rings.
  3. Rinse greens, dry and mix in a bowl. Drizzle with dressing, toss and serve on plates. Add some chopped onion, radish to each plate. Sprinkle with pumpkin seeds and top with toasted Halloumi cheese slices.

Fish soup with wild garlic

The combination of fish and young garlic wild garlic, unusual and delicious.


  • Fresh fish, fillet (perch, salmon, mackerel, etc.) - 500 g
  • Potato - 300g
  • Wild ramson - 300 g
  • Carrot - 1 piece
  • Chive - 1 bunch
  • S alt, pepper

Cooking method:

  1. Chop the carrots on a grater, cut the potatoes into cubes, cut the wild garlic into pieces of 2-3 cm.
  2. Cut the fish fillet into portions, pour over cold water, bring to a boil and remove the foam. Put prepared potatoes, carrots and wild garlic. Boil the soup until the potatoes are ready. 5 minutes before the readiness to s alt and pepper. Let the soup brew a little.
  3. Serve soup with chopped onion.

And as a spring gift one more material:

What to cook in the country with nettles, wild garlic and young garlic?

Any spring weekend is a holiday if you spend it outside the city. Lunch can be moved to the lawn. What's on the menu? Lots of greens, crispy young vegetables and grilled fish! Catch ideas and recipes.

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