Thursday, March 13, 2014

Bärlauch Season!

Finally!!!..... and a little early due to the warm winter.

Bärlauch (Leo translates to Bear´s Garlic, or Wild Garlic but I believe they are more commonly called "Ramps" in American English, Rampsons in British). The arrival of Bärlauch season signals the beginning of Spring!

Bärlauch (pictured here) can be found for sale at your smaller market stands, or Bauernmarkts. The taste is a mix between onion and garlic.
 Bärlauch can also be found growing wild in forests and parks locally. HOWEVER, picking it is NOT recommended, as it has many look a likes (like Lily of the Valley) which are poisonous. It may also, depending on where you are picking it, be against local laws. Unless you really know what you are doing, it is better to purchase it for about €1,50 per 50g bunch. 

What do you do with it? 
- Make pesto! (scroll down for recipe in English)
- Make Bärlauch oil to spread on buttered bread, or add to pasta with some Parmesan (add chopped Bärlauch to oil, set aside, it will keep for weeks in the refrigerator)
- Add it to cream cheese or butter to top almost anything
- Add to sour cream for baked potato
- Make Bärlauch soup (in English)
- Another soup recipe here (in English) 
- Bärlauch ravioli (recipe in German) 
- 10 more ideas (in English)
Keep an eye out for many, many Bärlauch products popping up- pizza, Bärlauch bread, quark,  pasta.......The German recipe site Chefkoch has over 1,000 recipes containing Bärlauch.  

You can also purchase dried Bärlauch for year round use, or Bärlauch salt at smaller herb stands that may be found in inner cities. 

The Young Germany article on Bärlauch can be found here.

No comments: