How to Freeze Wild Garlic (Ramsons) for Winter
A rich source of vitamins and minerals - and delicious! Freezing wild garlic is easy. Even a small batch will make your soups, salads, and main dishes more flavorful!
Updated : 27 October, 2025
Easy
About 45 min.
Ingredients
500 grams
Wild garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You’ll need fresh wild garlic, disposable containers, or freezer bags. It’s best to buy and freeze it the same day it’s picked - that’s when it’s most juicy and aromatic. Choose stems that are slightly mature and fleshy; both stems and leaves will be used. Mine is Sayansk wild garlic - it’s amazing!
Step 2
Soak the wild garlic in cold water for 10-15 minutes so it’s completely covered. This helps it refresh and makes cleaning easier. Rinse each stem and leaf carefully on both sides under cool running water. Remove the purple film from the base - this is the most tedious but very important step; the greens must be perfectly clean.
Step 3
Let the water drain and spread the greens on a cotton towel. Pat them dry with another towel and let them air dry slightly.
Step 4
Take a small bunch of wild garlic and trim the ends. Finely chop the stems and cut the leaves even finer. You can slice the leaves very thinly for dressings or about 1/6 inch (0.4 cm) thick for salads or sautés. Put each cut type into separate bags or containers and label them with contents and date. I prefer to use small containers.
Step 5
Alternate layers - a layer of chopped stems, then leaves, and repeat to the top. In smaller containers, put finely chopped leaves (great to mix with green onions or dill). These are perfect for soups and hot dishes. Seal containers tightly, label them, chill in the refrigerator first, then quickly transfer to the freezer for long-term storage.