Hello, you can make wild garlic at room temperature shelf life? Drying is out here. Tastes not really dried. Reason for the room temperature is as follows: We have in our apartment only a normal fridge with small freezer. Both I'd not completely full shoot with wild garlic paste.
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You could at least an extract in oil make - the wild garlic is indeed strained and discarded, the aromatic oil, you can also store without refrigerator and use for seasoning:
http: //www.naturimgarten.at/orf-shows/orf-show-natur-im-garten-mit-mir-eins/usch ...
Similarly, one can also produce wild garlic vinegar, also you can store Shelf:
All other recipes that I know (pesto, etc.) are permanently preserved only in the refrigerator. But what "too much" is produced is still a great gift - I always became a glass Bärlauchpesto :)