Preserved Ramsons (Wild Garlic)
· Go out and find as many wild garlic leaves and flowers you can pick
· Take them home and wash well to get all dirt etc from them and allow to dry
· Shred the leaves as best you can put into a clean bowl and weigh
· Calculate 2-3% of the total weight of the leaves and weigh this in fine salt (the more salt the stronger the flavour)
· Mix together with the leaves and liberally mix together with a spoon or clean hands for about 3-5 minutes to release juice, then push a weight down on top to the wild garlic and leave for an hour
· Remove the leaves from the bowl and place in a sterilised jar pushing down to remove the air (this is very important)
· Pour over the remaining liquid from the bowl and keep a disc of parchment over the top of the wild garlic to maintain a constant pressure.
· Cover with a double sheet of muslin and lay the lid on to the jar don’t tighten yet.
· Leave to ferment for a week or so then tighten the lid firmly put a dated label on the jar and this should last for months in the cupboard.
· Once you open it keep it in the fridge and try to use within a week
