For the wild garlic salt, wash the wild garlic and spin dry well. Puree the wild garlic with 1/3 of the salt. Then mix in the remaining salt.
Line 2 baking sheets with baking paper and spread the wild garlic salt on them. Dry in the oven at approx. 50 °C. Place a folded tea towel in the door so that the moisture can escape.
In between, mix the salt from time to time so that it does not clump together too much. After about 3 hours the salt is dry. May take a little longer depending on how moist the mixture was.
“Crumble” the dried salt with your hands and fill into jars.
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