Wild garlic 

With wild garlic (Allium ursinum) starting to pop out with the warmer winter weather , this is a display of the various things I have done with Wild Garlic to preserve and keep it throughout the year, clockwise from butter:

1. Butter - classic and easy, keeps well but also freezes like a charm. Add until you have a nice green colour but it’s still easily spreadable. Always add at the end of cooking to keep flavour (WG will change/lose flavour quickly when cooked).
2. Pesto - super adaptable, easy, best used asap but freezes well. Also add this at the very end of cooking.
3. Pickled flower buds - quick and simple, I use this like I would capers or where pickles would add flavour. I use a simple sugar/vinegar/water recipe with dill and a bit of salt and pepper, adding in buds when liquid is cooled, in a sterilized jar (any pickling recipe works).
4. Pickled leaves - as above, I use them chopped anywhere I would mix pickles into. Lactofermenting is a great option too for either pickle types (no vinegar flavour, more developed flavour of the garlic).
5. Salt - blended in and gently dried to keep the colour.
6. Lacto-fermented dissolved salt - using the liquid left from a longer ferment, dissolved the salt in, and dried. Disclaimer: I have not touched this since I made it because the smell from drying in the sun for a month still haunts me  it’s also slightly sticky. I would not bother again. Using the leaves and just blending as below is 100x better and less effort.
7. Lacto-fermented salt - simple lactoferment with 2% salt to weight for 1.5-2w, before adding more salt, drying, and blending. Umami notes like seaweed. I use this as seasoning for almost everything. 
8. Lacto-fermented dried - as above but just dried and powdered. Also use this as regular seasoning in almost everything.
9. Frozen - just freezing the leaves whole or chopped will preserve them for ages. Like other herbs, it’ll be soggy on defrosting, but it’s great to use in cooking at the end.