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.
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.
- 1 cup of fresh wild garlic
- 3/4 cup kosher table salt or homemade sea salt (optional)
- Harvest and wash your wild garlic,
- Finely chop wild garlic plants and spread out evenly on a cookie sheet.
- Dry them in the oven at the lowest setting.
- Grind up your dried garlic and Enjoy!
- Mix 1 part powder to 3 parts salt if you want garlic salt.
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.
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!