Foraging for wild garlic ~ And a recipe!

We went to this stunningly beautiful place just a short drive from home, to have a hike during this perfect spring day. My brother was visiting and we had an excuse to go on a little adventure and just enjoy the sun and the fresh air.

I just love how beautiful the mountains and the forests around here are in late spring! It is my favorite time of year for sure, a time full of hope and promise! Spending it in my favorite company with my best friends, which means my boyfriend and my brother, is priceless! Hoping for many more moments like this.

We also went to forage a bit of wild garlic, which I collect every spring. It is super healthy and delicious, and if you want to read more about it I’ve previously made 2 blog entries, if you look in my archives for ‘ramsløk’ or ‘wild garlic’.

The hike starts by this fjord.

Then leads into the woods.

Me.

My brother.

One of the viewpoints.

Wood anemones!

This is how happy I am while surrounded by my favorite people!

We found the hidden field of wild garlic.

This is how the look in full bloom!

Wild garlic salt

Ingredients:

- 1 kg coarse salt ( I used Maldon sea salt)

100-200 g wild garlic leaves

Instructions

- Place the wild garlic into a food processor and run it on max speed until you got a rough pesto like consistency. Add about 100g (1/3 cup) of the salt to the wild garlic puree. Do not add more than that. Process at max speed until it forms a creamy paste.

- Pour the remaining salt into a big bowl and add the garlic-salt paste. Take a fork and mix it until it is evenly combined.

- Line a roasting tray with baking paper and spread the damp salt evenly on it. Let it dry in the sun for 8 hours or place in the oven for about two hours at 80°C (175°F). Alternatively, you can also use a dehydrator, that’s what I do!