Wajos Wild Garlic Bruschetta Seasoning Blend. Tomato flakes and 12 percent wild garlic, aromatic and green – the bruschetta seasoning blend that brings spring into a jar and lasts all year round.

Wajos Wild Garlic Bruschetta Seasoning Blend is a dry mixture of nearly 61 percent tomato flakes, 12 percent wild garlic leaves, salt, paprika, basil, oregano, 3 percent garlic, olive oil, and onions, 60 g from Dohr on the Moselle. Not a wild garlic pesto, not a spread in a jar, not a pure wild garlic spice, but a bruschetta blend that you mix with water and olive oil. Vegan.

Wild Garlic Bruschetta Seasoning Blend from Wajos is the answer to a problem everyone who likes wild garlic knows: It’s there for six weeks a year, and then it’s gone. Fresh wild garlic from the woods is a delight in April, but a memory by August. When dried, it loses its color but keeps the taste of wild garlic – and in this blend, it sits at 12 percent among tomato flakes and herbs, so that a spoonful in October still tastes of spring. Compared to the classic bruschetta, it is greener, milder in garlic, and distinctly more unique.

Wild garlic upfront, tomato as a base, little garlic

Once mixed, the blend smells of wild garlic first: green, leek-like, like a forest path in April. The tomato flakes at 61 percent provide sweetness and body, while basil and oregano add the Italian touch. Garlic is only present at 3 percent – the wild garlic takes over its role, gentler and free from the aftertaste. Honestly, the blend is salty, 8.8 grams per 100 grams, and it contains 35 grams of sugar, mostly from the tomato flakes. Two tablespoons are enough for a baguette, that suffices. For those expecting a strong garlic bruschetta, it is not suitable – in that case, the Classic Bruschetta Seasoning Blend is the right one.

On bread, in risotto, in pasta, and as a spread

The basic form: mix the desired amount with a little lukewarm water, let it steep for five minutes, stir in olive oil, and spread on toasted white bread. With 200 grams of cream cheese, a tablespoon becomes a spread that tastes like wild garlic butter; with quark and yogurt, it becomes a dip for radishes and cucumbers. A spoonful at the end stirred into a risotto or pasta with cream replaces the wild garlic pesto that has long been sold out in summer. The blend also works stirred into herb butter or over fried potatoes. It is not suitable sprinkled dry on the plate – the flakes need liquid, otherwise they stay hard.

Our tip: Toasted farmhouse bread, mixed wild garlic bruschetta, topped with a fried egg and a few drops of Lemon on Olive Oil – our Sunday breakfast when we want something warm.

Dried and blended in Dohr on the Moselle

The bruschetta blends are created at Wajos in Dohr near Cochem, where the company manufactures most of its approximately 900 items itself and tests them in its own laboratory. The name comes from Walter Josef Oster, who comes from a family of winemakers in Ediger-Eller and opened a liqueur manufactory in the 1980s. His son Peter Oster and Ulf Schwichtenberg turned it into a brand starting in the 2000s – a family business with over 80 employees that prefers to remain controllably small.

The jar for wild garlic fans, for Sunday breakfasts, and for the pantry

The wild garlic bruschetta is the jar for everyone who gathers wild garlic in the spring and misses it the rest of the year, and for everyone for whom garlic is too heavy. As a gift, it pairs well with a good olive oil or as a set with the Basil Bruschetta Seasoning Blend; all varieties are on our Wajos page. Stored in a cool, dark place, the jar lasts a long time; 60 grams are enough for about ten servings. It is not suitable for those who expect the wild garlic to be fresh and bright green – when dried, it is darker, and the tomato determines the color.

Tomato, wild garlic, and herbs, mixed with water and olive oil – the bruschetta blend from the Moselle that saves spring through the winter for us.