Wild garlic paste with high mountain wild garlic from the Kleinwalsertal

Wild garlic, also known as wild or forest garlic, can only be harvested seasonally from the beginning of March to the end of May. The plant loves moist and partially shaded deciduous and floodplain forests and forms large populations there. This wild garlic paste from Kleinwalsertal is prepared with mountain wild garlic, wild garlic, sunflower oil and rock salt. Whether pure as a pasta sauce or cold in salad dressing, whether in pesto or risotto; a spoonful on the finished fish or as a side dish to grilled food. The possible uses of this delicacy are limitless. Smells and tastes wonderfully of garlic.