If you want to replace the usual onion and garlic with something, it is worth trying wild garlic — a plant whose harvest time is early spring, when the body especially needs beneficial substances. It looks like young green onion, with a bitter note in its taste, so it should be added to dishes with caution, in small portions. All parts of wild garlic are edible: the root, the leaves and the stem. It can be boiled, fried, stewed, pickled, salted, added to salads, cold appetizers and soups, or eaten fresh, seasoned to taste. That is why recipes with wild garlic are quite varied. What can you make? - An unusual gravy for pasta. - Preserve it so you can later use the preparation as a marinade. - Chop it into salads, make fillings for pies, cutlets and zrazy. - It is a traditional component for Ossetian pies. - It pairs very well with boiled eggs, soft cheeses and cottage cheese, resulting in a tasty spread for sandwiches. - In Chechen cuisine, young shoots are boiled, then fried in sunflower oil until golden and served with flatbreads. You can add a little tomato paste, milk or meat broth to the pan. You will get a stewed appetizer. - An ideal seasoning for meat dishes: roasts, stews, stuffing a chicken from the inside, chebureki, roulades, homemade sausages and casseroles.
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