This is more of a ratio than a recipe. It must be the easiest foraging recipe in the planet. Simply take a handful of wild garlic leaves and dry them in a deydrator or in an oven set to the lowest setting. If you trim the stems off first, it will take about 8 hours in a fan oven at a warm-to-the-touch temperature. If you leave the stems on it will take longer. Crumble the dried leaves to a powder either with your fingers or a pestle and mortar. Mix with salt of your choice (I used a coarse sea salt) at a ratio of 1 cup (250ml) of salt to 4 tsp of dried wild garlic powder. Seal in a jar and label it. I’m told it will keep for a year. I have no intention of keeping it that long.
