Ramson is not common in all regions of our country, but in the Caucasus and Siberia it is very popular. Grandmothers selling bunches of this fragrant grass, there are found as often as in Central Russia, people selling sorrel. Here the ramson appears the first of the edible plants, and therefore it is very desirable. It contains a huge amount of useful macro-and micronutrients, vitamins and other substances necessary for the human body. In addition, it has a unique taste and charming garlic aroma. However, the ramson does not grow for long, and the desire to preserve it for the winter is understandable. The leaves and petioles of this valuable plant can be dried and frozen. The latter method allows you to preserve the organoleptic qualities of bear onions, as it is called wild garlic, and the beneficial properties of this plant. There are several ways to freeze wild garlic, and all of them are good in their own way.
Cooking Features
Freezing ramson - one of the easiest ways to prepare it for future use. Subject to this procedure can be both leaves and plant shoots. The process is so simple that even the beginning hostess will cope with the task. However, in order not to worry if the wild garlic will deteriorate ahead of time, it is necessary to know and take into account several important points.
- It possesses the richest vitamin-mineral composition of wild garlic before the flowering period, as it then spends some of the nutrients for seed formation. If young ramson with delicate, just opened leaves could not be obtained, you can use the leaves and shoots of a more mature plant. It is only important that they are not lethargic or yellowed.
- When buying wild garlic, it is important not to confuse it with lilies of the valley, which are poisonous plants. Ramson has a pronounced garlic aroma that is felt distinctly if rubbed between a piece of leaf between the fingers.
- Before freezing, wild garlic must be prepared. First of all, the plants remove the bulbs, if any. Peduncle, if any, must also be removed. Then the ramson is thoroughly washed. For reliability, do it in several stages. First washed in running water, then soaked for 10 minutes and rinsed again under running tap. Washed wild garlic must be dried before freezing. To do this, shaking off the water, spread on a clean, dry towel, cover with a second towel and roll them roll. So the fabric will quickly absorb excess moisture, and the ramson will become dry. The stems are cut from the leaves of the dried wild garlic, as they are usually frozen separately, shredded to a state of puree, or used for preservation.
- The prepared wild garlic is ground before freezing. The nature of the grinding depends on the specific recipe and the purpose of harvesting bear bow for the winter. If you plan to use it for making salads, the leaves can be cut into large pieces. For filling soups finely chopped ramsha is more suitable. If the greens will be served instead of the sauce to the second course, it can even be crushed with a blender or meat grinder, turning it into a green paste.
- To freeze wild garlic, it is necessary to prepare well-closing containers or tight bags. It is advisable to even put the package in the package, and then stir the ramson into it, since this plant is odorous, and it is important to prevent its aroma from being transferred to other products stored in the freezer.
Wild garlic is frozen separately or with the addition of water, butter, and some other products. The shelf life of frozen greens depends on the specific recipe. It should be stored at a temperature of -18 degrees, preventing premature thawing and re-freezing.
Ramson, frozen in bags
Composition:
- wild garlic - 0.5 kg;
- packages for freezing - 3-4 pcs.
Method of preparation:
- Go through the wild garlic, removing yellowed and withered leaves.
- Remove the “boots” (as it is commonly called onion bulbs) and flower stalks.
- Rinse the ramson under the tap, folding it in a colander.
- Put water into a basin, put ramson into it, wait 10-15 minutes. Rinse the herbs again under running water.
- Spread the ramson on a towel, cover it with the second one and do not remember much that the fabric will absorb water faster.
- Cut the stalks, they should be prepared separately. Cut the leaves with a knife. You can make any size, but usually the ramson leaves are cut into strips about 2 cm wide.
- Spread the ramson into packets, filling them no more than two-thirds.
- Bleed air out of the packages, tie them tightly, solder or close them with a special lock.
- Put bags of wild garlic in the freezer compartment, where you can start the accelerated freezing mode. Turn it on for half an hour.
- Put bags of wild garlic into the main compartment of the freezer.
It is possible to freeze wild garlic without the shock freezing mode. It is enough to put the bags filled with it in the freezer and leave there for the winter. Frozen in packs of wild garlic retains freshness throughout the year.
Ramson, frozen cubes
Composition:
- wild garlic - 0, 2 kg;
- boiled chilled water - how much will leave.
Method of preparation:
- Wash, dry the ramson. Cut it into smaller pieces.
- Spread the greens in the cells of the ice mold.
- Fill the cells with clean water.
- Put the mold in the freezer.
- After 2 hours, remove the ice cubes with greens from the molds by tapping the board with it. If any of the cubes do not fall out, pry them with a knife.
- Put the cubes in the bag, tie it tightly and put it in the freezer.
Harvested wild ramson can be stored in the freezer for up to 12 months.
Ramson, frozen with butter
Composition:
- wild garlic - 0, 2 kg;
- butter - to taste.
Method of preparation:
- The prepared wild garlic is cut and crushed into a mashed potatoes using a blender. It is possible to use both leaves, and escapes of the bear onions.
- Melt the butter in the microwave or in a water bath, not allowing it to boil.
- Mix the green mass with melted butter. Spread it over the ice cage cells.
- Put in the freezer for 2 hours.
- Put the frozen cubes in a bag or container, return to the freezer.
It is necessary to use prepared wild garlic in such a way for 6 months, otherwise the oil will run cold and the seasoning will be spoiled.
To freeze the ramson for the winter is not difficult. But in the cold, you can enjoy its unique taste and aroma, recalling the spring.
