Wild Foraged Garlic Powder

Garlic Powder made with wild garlic aka wild onion, Allium canadense, is a flavor packed seasoning! To make your own seasonings, is to have culinary freedom. Making your own seasoning may take less time than going to the grocery store, and contains far more flavor, and nutritional benefit, than does its store bought counterpart.

If you need a wild meat to put this wild garlic powder on, season up some Elk with Chanterelle Mushrooms with it!

Got dirty hands? Try your hand at making Simple Homemade Soap which is not as difficult as you might think! Leaves your hands feeling clean and smooth.

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HOW TO IDENTIFY ALLIUM CANADENSE

Quite easy to identify, look for tubular leaves that smell of onions when crushed.

Another good method of identification, especially from a distance would be the flowers which stand up tall. Check pictures below.

Allium Canadense grows single, or in clusters. I like to harvest the clusters because I can harvest more bulbs with one shovel full.

The flowers of Allium canadense are edible and delicious! You can throw them in a salad, or use them as an edible garnish.

Harvesting wild garlic is easy! Just insert your shovel or trowel about 2 or 3 inches under the ground, and scoop underneath of the onions and pop them loose!

Behold your wild garlic bulbs! They, along with the rest of the plant, should have a very strong garlic or onion smell. If they do not, they may not be the right plant!

HOW TO PREPARE WILD GARLIC FOR COOKING

You will want to wash all of the dirt off of your bulbs!

While you are doing this, you will also remove any of the brown or undesirable looking leaves and the roots coming out of the bulbs.

They should be clean, and look very much like chives.

Finely chop up the bulbs, as well as the greens of the wild garlic.

It helps to use whichever hand you are not chopping with to pinch the portion of the greens that you are going to chop next, as you can keep them together, and chop more uniformally.

Be careful not to cut yourself!

HOW TO MAKE WILD GARLIC POWDER

You can turn your oven on to the lowest setting that you have.

The lowest setting I have on my oven is 200 degrees. However, I just turn my oven down until I can hear it shut off, then turn it up slightly to make sure its at its lowest position possible.

You don’t want your oven to be too hot because these small pieces of plant material will dry quickly and could burn in a flash!

Once your pieces of garlic are dry enough to the point of being brittle and slightly brown, they are ready for use as a seasoning.

You can use them as is, and store in an airtight container, or sealed and put into the freezer. But we are using them as a powdered seasoning, so now is the time they will be ready to grind up.

You can use a number of methods to grind up the dried garlic into a powder. We use a mortar and pestle for small batches, and a food processor for larger batches.

Behold your flavor packed, homemade seasoning!

This can be used to season any dish that calls for garlic powder, onion powder, fresh onion, and fresh garlic!

If you want to make wild garlic salt. Just add 1 part of your dried wild garlic powder to 3 parts of kosher table salt and mix well.

Yield: 1/4 cup

Garlic Powder

Print

Garlic Powder made with wild garlic aka wild onion, Allium canadense, is a flavor packed seasoning! To make your own seasonings, is to have culinary freedom. Making your own seasoning may take less time than going to the grocery store, and contains far more flavor, and nutritional benefit, than does its store bought counterpart.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 cup of fresh wild garlic
• 3/4 cup kosher table salt or homemade sea salt (optional)

Instructions

1. Harvest and wash your wild garlic,
2. Finely chop wild garlic plants and spread out evenly on a cookie sheet.
3. Dry them in the oven at the lowest setting.
4. Grind up your dried garlic and Enjoy!
5. Mix 1 part powder to 3 parts salt if you want garlic salt.
6. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Notes

Here is a simple Allium Canadense range map. As you can see, it grows all over the eastern half of the united states!

ALLIUM CANADENSE SMELLS STRONGLY OF GARLIC OR ONIONS WHEN CRUSHED.

Look Alikes

The only look alikes for wild garlic or wild onions to speak of is the death camas bulb. Death camas bulb grows largely in the western united states.

DEATH CAMAS PLANT DOES NOT SMELL LIKE GARLIC OR ONIONS.

For more information on Allium canadense as well as other varieties of Allium, visit Wikipeda Here!

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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