Wild Garlic: Spring's Wild Messenger from the Kitchen

As soon as spring arrives, there is one herb that many look forward to most: Bärlauch, or wild garlic. The moment it starts to sprout in the woods, it becomes indispensable in the kitchen. Its scent is reminiscent of garlic, its flavour bold and fresh and that is exactly why it fits so perfectly into light spring cooking at the Wirtshaus.

When the days grow longer again, wild garlic simply belongs at Mitzitant. Because it brings not just flavour, but a little piece of nature to the plate.

Wild garlic is one of the first wild herbs of the year. It grows mainly in shady, damp woodland. Its season is short – usually from March to May – and that is precisely what makes it so special. In the kitchen, it wins over with its mild garlic flavour, which is less intense than regular garlic but still delivers plenty of aroma. It is perfect for those who like a bit of punch without anything too heavy.

How wild garlic is used in the kitchen:

Wild garlic is a true all-rounder and can be used in many ways:

• finely chopped in a spread

• as pesto with pasta or potatoes

• in soups or sauces

• classically in dumplings or strudel

In Wirtshaus cooking especially, it pairs beautifully with potatoes, fish or light meat – exactly the dishes that are in season in spring.

Mitzitant's tips for wild garlic

1. Freshness is everything Wild garlic tastes best when it is completely fresh. The leaves should be a vibrant green and crisp. Once they start to wilt, the flavour fades quickly. Best to use it straight away or store it in the fridge for a maximum of one to two days.

2. Look carefully when foraging Wild garlic often grows in dense patches where most mix-ups happen. It is important to check every single leaf individually rather than pulling up whole bunches. Wild garlic has soft, elongated leaves with a single stem that looks rather delicate. While the garlic scent is a useful clue, it should not be relied on alone as it can easily linger on your fingers. The overall appearance of the plant is what matters. If in doubt, leave it where it is – plants such as lily of the valley or autumn crocus look similar but are poisonous. The simple rule: only pick what you are completely sure about – everything else stays in the woods.

3. Less is more Wild garlic naturally brings a lot of flavour with it. That means you rarely need many other seasonings – a good oil, a little salt and perhaps a squeeze of lemon are usually more than enough.

4. Don't overheat it If wild garlic is cooked for too long, it quickly loses its delicate aroma. Best added at the very end or left to infuse briefly, so the flavour stays fresh and vibrant.

5. Versatile in combination Wild garlic pairs particularly well with potatoes, egg dishes, fish or light meat. These are exactly the combinations that make it the ideal spring companion in Wirtshaus cooking.

6. Great to take home too Whether as a spread, a pesto or stirred finely into oil – wild garlic can be prepared in advance and brings a little taste of the Wirtshaus to your own table at home.

A piece of spring in the Wirtshaus

Whether in a spread, in a soup or as a fine side: wild garlic brings freshness and flavour to the plate. And that is exactly what makes it the perfect companion for the first warm days of the year. Or as Mitzitant would say: "When the wild garlic arrives, you know spring has finally come."