This little bugger grows everywhere:Wild garlic has a flavor that is much milder than domestic garlic or wild ramps. It tastes more like a shallot with the garlic flavor more predominant and the onion tones less so. The green parts can be used like chives but are more fibrous than chives or the scallions they resemble.
I make pastes of practically all my herbs for winter use. I've tried drying them but herb oils are volatile and except for strong ones like rosemary they don't retain their pungency for very long. I've tried chopping them and freezing in ice cube trays but it's a pain in the butt, they tend to freezer burn, and they're a watered down mess to use. Based on the technique for making pesto, frozen herb pastes are my favored form of storage. The following technique works well with all green herbs.
Wild Garlic Paste
Roughly chop the wild garlic and drop it in the bowl of the food processor.
Drizzle in the oil of your choice (I use olive) a tablespoon at a time, running the FP after each addition, until the wild garlic and oil become more of a paste. Be sparing of the oil, it's more of a medium and lubricant to get you to the paste stage. Due to the fibrousness of the green stalks you won't end up with a smooth paste, it will appear very finely minced.
WARNING: DO NOT store herb and oil pastes in the refrigerator long term. Refrigerator storage is only good for 2 weeks. As with garlic in oil, it is the perfect anaerobic environment to grow botulinum spores and toxin. Always store herb pastes in the freezer.
Powdered Wild Garlic
I have Joel over at Well Preserved to thank for turning me on to powdering dehydrated produce for use as a spice. I took his advice and tried powdering some shitake mushrooms to add to soups, risottos, sauces, gravies, and more and was so delighted with the results that this year I'm going to try many more powders. One of his favorites is beet powder. I'm already sold on Clementine dust. Since wild garlic is a fairly assertive flavor, I went against my own prejudice and dehydrated some for powdering.
Roughly chop the wild garlic and spread it on a lined dehydrator rack. If you don't have a dehydrator, set your oven on it's lowest temperature, spread the garlic on a cookie sheet and pop it in the oven with the door propped open a little.
When the garlic is dry and cool, place a handful in whatever appliance you're going to use to powder it. I found what works best is my little coffee grinder. There will be some heat/moisture build up from the friction of grinding the garlic and when you dump it out of the grinder it will clump together but we'll deal with that later.