Wild Garlic Sea Salt Recipe

I turned cleaned wild garlic leaves and sea salt into a year-long pantry staple inspired by Herb Salt, and I’m sharing the simple recipe.

Spring is here and I’m out in the hedgerows again, collecting cleaned wild garlic leaves and thinking about jars. I love making a simple pot of preserved spring with just those leaves and coarse sea salt or flaky sea salt because it keeps that sharp green hit all year.

It sits somewhere between Foraged Food Recipes and Herb Salt for me, a pantry thing that surprises you when you open it in January. I mess up proportions sometimes, sure, but it still sings on roasted veg or in a bowl of plain yogurt.

Try it once, you’ll keep making it.

Ingredients

• Bright green leaves, garlicky flavor, rich in vitamin C and plant fibre.
• Low calorie, small amounts of protein and carbs, mainly leafy greens benefits.
• Contains antioxidants, may support immunity but not a miracle cure.
• Provides sodium and trace minerals, enhances flavour but use sparingly.
• No calories or protein, excessive intake raises blood pressure risk.
• Salt preserves and lifts wild garlic’s sharp, fresh, slightly sweet notes.
• Great sprinkled on bread, veg, eggs, adds instant punch, but watch salt.
• Wild garlic texture: tender leaves blend well into salts and pestos, not fibrous.
• Salt type tip: flaky sea salt gives crunch, coarse dissolves slower in cooking.

Ingredient Quantities

• 100 g cleaned wild garlic leaves (about 3 packed cups)
• 100 g coarse sea salt or flaky sea salt (about 1 cup)

How to Make this

1. Gather 100 g cleaned wild garlic leaves (about 3 packed cups) and 100 g coarse or flaky sea salt (about 1 cup).

2. Rinse the leaves quickly, spin or pat dry really well — any extra water will make the salt clump and can spoil it, so dont skip this.

3. Roughly chop the leaves so they fit easily in the processor, you dont need perfect cuts just smaller pieces.

4. Put leaves and salt in a food processor and pulse in short bursts until the mixture is evenly green and the salt is flecked with garlic, about 10 to 20 pulses; scrape sides once or twice.

5. Spread the blended mix thinly on a parchment lined baking sheet so it dries evenly, breaking up any clumps with a spatula.

6. Dry in the oven at the lowest setting, around 60 C / 140 F, for 1 to 3 hours until totally dry and crumbly; stir and turn the mix every 20 to 30 minutes. Alternately use a dehydrator at 40 to 50 C or air dry on a sunny windowsill for 2 to 4 days, stirring daily.

7. Let the dried mix cool, then pulse briefly again if you want a finer texture, or leave it coarser if you like flakes.

8. Transfer to a clean, completely dry airtight jar, press down to remove air pockets and seal. Label with date.

9. Store in a cool, dark place; it will keep its best flavor for about a year. If any moisture or off smell appears throw it out.

10. Tip: if you prefer a flakier finishing salt, reserve a few tablespoons of coarse salt before blending and fold them in after drying so you keep some crunchy flakes.

Equipment Needed

1. Kitchen scale (to weigh 100 g wild garlic and 100 g salt)
2. Measuring cup (about 1 cup)
3. Salad spinner or lots of clean kitchen towels to get leaves bone dry — dont skip this
4. Chef’s knife
5. Cutting board
6. Food processor (or a strong blender)
7. Rubber spatula for scraping and spreading
8. Baking sheet
9. Parchment paper or a silicone baking mat
10. Low oven or dehydrator plus a clean, completely dry airtight jar for storing the finished salt

FAQ

Wild Garlic Sea Salt Recipe Substitutions and Variations

• 100 g wild garlic leaves: swap for 100 g ramps (wild leeks), chopped, they give that same garlicky onion note and work straight into the salt.
• 100 g wild garlic leaves: or use 100 g baby spinach plus 1 medium garlic clove minced, blend together so the garlic flavor spreads evenly.
• 100 g coarse sea salt: substitute 100 g kosher salt, same weight is best, just know the texture will be coarser or finer depending on the brand.
• 100 g coarse sea salt: or use 100 g fine table salt or Himalayan pink salt if you prefer the color, again use weight not cups since flake salts and fine salts pack differently.

Pro Tips

– Test the dryness, dont trust the clock alone. Pinch a bit between your fingers, if it still feels a little spongy or clumps, give it more time in the oven or dehydrator — moisture is the only thing that will ruin the jar fast.

– Want different textures? For a powder use a clean spice grinder or mortar and pestle and pulse after the mix has fully cooled, but if you like crunchy bits set aside a couple tablespoons of coarse salt before blending and fold them in after drying so you keep that flaky finish.

– Keep the bright green, add a tiny pinch of citric acid or a crushed vitamin C tablet when you pulse, it helps stop browning and preserves that fresh flavor, dont add too much or itll taste sour.

– Store smart: use a completely dry jar and spoon every time, label with the date, keep the jar in a cool dark spot away from steam (kitchen counters near the stove are bad), and if the smell ever seems off or you see clumps that wont break up, toss it.