Step 1

Wash the wild garlic, pat it dry and remove the stems. Chop it roughly and make sure you are left with 100g ((2 cups very tightly packed) wild garlic leaves.

Step 2

Place the wild garlic into a food processor and run it on max speed until you got a rough pesto like consistency. Add about 100g (1/3 cup) of the salt to the wild garlic puree. Do not add more than that. Process at max speed until it forms a creamy paste.

Step 3

Pour the remaining salt into a big bowl and add the garlic-salt paste. Take a fork and mix it until it is evenly combined. It will look like damp, green sand.

Step 4

Line a roasting tray with baking paper and spread the damp salt evenly on it. Let it dry in the sun for 8 hours or place in the oven for about two hours at 80°C (175°F). Alternatively, you can also use a dehydrator.

Step 5

Let it cool down before transferring into an air tight container.