Simple Wild Garlic Salad with Sour Cream
Tasty, juicy, and healthy! Wild garlic is a true vitamin treasure. A simple and refreshing salad made from the first spring greens, loved for its light garlic flavor. Perfect with potatoes, meat, or sausages - or delicious on its own.
Updated : 27 October, 2025
Easy
About 20 min.
Ingredients
300 grams
Wild garlic
150 grams
Sour cream
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I often make this salad in spring and early summer, when wild garlic is in season - it’s especially juicy and full of flavor then. At other times of the year, you can use frozen wild garlic.
Step 2
Soak freshly picked or store-bought wild garlic in cool water for 5-10 minutes. Then rinse it thoroughly under running water, removing the purple film from the base. Let the water drain and pat dry with a towel. Since wild garlic grows in the wild, there’s often soil residue - proper cleaning is important since there’s no heat treatment in this recipe.
Step 3
For early wild garlic, use only the stem before the leaves fully grow - it’s the most tender and juicy part. Trim the ends and finely chop the stems. Don’t throw away the leaves - they’re full of vitamins and essential oils. You can freeze them to use later.
Step 4
Transfer the chopped greens into a deep salad bowl, add salt to taste, and mix with sour cream. Any type will do - I prefer around 15% fat, as it blends easily and isn’t too thick.
Step 5
Stir the salad thoroughly. You can serve it immediately or chill it in the refrigerator for a bit - if so, make sure to cover it.
Step 6
Serve in a large salad bowl or in small portions. Like most greens, wild garlic releases juice over time - that’s normal. This is an everyday salad, not a party dish, so make just enough to eat fresh for maximum flavor and benefit.