In Season in Spring:
Jump to:- Storing
Wild Garlic |
& cooking Wild Garlic | Editor's
Choice Top 3 Spring Wild Garlic Recipes
Spring Cooking and Recipes
garlic is in season in the UK from March to May. Also called Ramsons, buckrams,
wood garlic or bear's garlic, it is a wild relative of chives.
Wild garlic can be found in woodlands and hedgerows and is easily identified
by its distinctive garlicky smell although care should be taken when gathering
it in the wild as there are a couple of similar looking plants around at the
same time Ė namely lily of the valley and autumn crocus. If you crush the leaves
between your fingers and you donít get a distinct garlicky smell, then itís not
It is also possible to grow your own wild garlic if you donít have access to a
Storing Fresh Wild Garlic
Store in the fridge for 2-3 days. Treat as you would fresh spinach. Can also be
frozen and dried.
Preparing and Cooking Wild
Which part of Wild Garlic is edible?
Whilst the flowers and roots are edible, the most common part used are the
leaves which can be used raw in salads, as a seasoning replacing ordinary
garlic, as a vegetable like spinach, or as an ingredient for recipes such as
pesto. Its initial chive-like taste gives way to a garlicky aftertaste,
although itís much less pungent, especially after it has been cooked.
Editor's Choice: Top
3 Spring Season Wild Garlic Recipes
Wild Garlic, Watercress and Leek Soup
An easy to make soup using two spring season ingredients:
watercress and wild garlic. The wild garlic leaves are added
right at the end to maximise their flavour.
Made in less than 10
minutes, use as you would normal garlic butter. Excellent for garlic bread or simply
melted over grilled meats or steamed veggies.
Garlic Pesto Veg CD ACC 10mins
Quickly made in a
food processor, the less pungent garlic flavour of these leaves
enables this pesto to be substituted for ordinary basil pesto in