The short answer: to make wild garlic oil, blanch 100 g of wild garlic leaves for 10 seconds, chill them in ice water and squeeze them dry. Blend them with 200 ml of neutral oil for 2 minutes, then let it drip through a cloth-lined sieve. Keep the bright green oil in the fridge for up to 4 days, or freeze it.
Wild garlic, also called bear's garlic or ramsons, grows in damp woods in early spring. Its leaves taste like a mix of garlic and chives. Wild garlic oil captures that taste and a vivid green colour in one bottle. Drizzle it on soup, eggs, potatoes or fresh cheese. The season is short, from about March to May, so it is worth making a batch for the freezer.
| At a glance | |
|---|---|
| Time | 20 minutes, plus 30 minutes to drip |
| Makes | About 180 ml |
| Season | March to May |
| Keeps | 4 days in the fridge, 3 months in the freezer |
Ingredients
- 100 g (about 4 packed cups) fresh wild garlic leaves
- 200 ml (generous ¾ cup) neutral oil: sunflower or rapeseed
- A pinch of salt
- A large bowl of ice water
Why a neutral oil? It lets the green garlic taste come through. A strong olive oil can hide it and may turn bitter in the blender.
First: be sure it is wild garlic
Wild garlic has look-alikes that are poisonous, such as lily of the valley and autumn crocus. They grow in the same places. Rub a leaf between your fingers: wild garlic smells clearly of garlic. Check every leaf, because the smell of the last leaf stays on your fingers and can fool you. If you are not certain, do not eat it. Buy wild garlic at a market instead.
How to make wild garlic oil
- Wash. Rinse the leaves well and remove any thick stems.
- Blanch. Drop the leaves into a pan of boiling salted water for 10 seconds. This fixes the bright green colour.
- Chill. Lift them straight into the ice water. Leave them for 1 minute.
- Squeeze dry. Squeeze out as much water as you can, then pat the leaves dry with a clean towel. Water makes the oil cloudy and shortens its life.
- Blend. Chop the leaves roughly and blend them with the oil and salt for about 2 minutes, until the oil is deep green.
- Drip. Line a fine sieve with a coffee filter or muslin. Pour in the green purée and let it drip for 30 minutes. Do not press it, or the oil turns cloudy.
How to keep the green colour
- Blanch briefly: 10 seconds is enough. Longer cooks the leaves and dulls the colour.
- Chill fast: the ice water stops the cooking straight away.
- Keep it cold and dark: light and warmth fade the green within days.
- Do not heat the finished oil: drizzle it on food at the end, never fry with it.
How to store wild garlic oil safely
This oil is made from fresh leaves. Fresh herbs and garlic in oil can grow harmful bacteria at room temperature, without any change in smell or taste. University food-safety guidance is clear on this.
- Fridge: in a clean, closed bottle, and use it within 4 days.
- Freezer: freeze it in an ice-cube tray, then keep the cubes in a bag for up to 3 months. The colour stays bright.
- Never keep it on the shelf, and do not give it as a gift in a bottle.
The same rule applies to garlic confit.
A mellow, slow-infused version
For a golden oil with a softer, rounder garlic taste, use dried wild garlic leaves instead of fresh ones. Dry leaves on a rack in a warm, airy room for a few days until they crumble.
With the NOIDS Herb Lab:
- Put 10 g of crumbled dried wild garlic and 200 ml of olive or sunflower oil into the Glass. Stay under the MAX mark.
- Cover with the Dish Lid and place the Glass in the Main Body.
- Turn the Rotary Control to Oil. The cycle holds 100 °C (212 °F) for about 120 to 180 minutes, then cools by itself.
- Strain through the Filter Set into a clean bottle.
This version is golden, not green. Wild garlic is still garlic, dried or not: keep it in the fridge and use it within 4 days, or freeze it. For more oils made this way, see our guide to infused olive oil.
Ways to use wild garlic oil
- Drizzle over potato or asparagus soup
- Spoon over fried or scrambled eggs
- Toss with warm new potatoes and flaky salt
- Pour over burrata or fresh goat's cheese
- Mix into mayonnaise for a green dip
Questions
Why blanch wild garlic before making oil?
A 10-second blanch fixes the green colour, so the oil stays bright instead of turning brown. It softens the raw bite a little too.
How long does wild garlic oil last?
4 days in the fridge in a closed bottle, or about 3 months in the freezer. Do not keep it at room temperature.
Can I use olive oil?
Yes, a mild one. A strong extra virgin olive oil can hide the wild garlic and may taste bitter after blending.
Why is my wild garlic oil cloudy?
Water got into it, or the purée was pressed through the cloth. Squeeze the leaves dry and let the oil drip on its own.
When is wild garlic in season?
From about March to May. The leaves are most tender before the plant flowers.
