The great thing about wild garlic is that every part of the plant is edible. So why not pickle the seeds from wild garlic so you can enjoy them for weeks to come?
100 gr wild garlic heads with seeds
5 wild chervil heads with seeds
200 ml water
100 ml apple cider vinegar
1 teaspoon sea salt
½ teaspoon sugar
In a sauce pan heat the water, cider vinegar, sugar and salt and boil for 5 minutes. Turn off the heat and steep the wild garlic seeds and wild chervil seeds. Pour into a sterilised jar, keep in a cool place away from direct sunlight and eat after one week. Keep in the fridge once opened.