I love to forage for seasonal produce. Berries, leaves, flowers - it's nature's larder and can be used in so many different and exciting ways!With it being Spring, wild garlic is currently in season. It's often found in shady, wooded areas, and being lucky enough to live in the Yorkshire countryside, we have those in abundance!
It's crucial to know what you are looking for. Wild garlic looks very similar to Lily of the Valley - which is poisonous.
Usually, your nose will alert you to the presence of wild garlic, which is also known as bear's garlic, wood garlic, and Ramsons. It has a milder aroma than its bulb counterpart, but is instantly recognisable!
It's the leaves that you are looking for. To check that you have the right plant, gently rub a leaf between your fingers and smell it. On doing this, an even stronger garlic scent will be released if you have the correct plant.
If you are in any doubt whatsoever, do not use the leaves.
Always wash the leaves thoroughly before using.
Wild garlic is fantastic to cook with. You can add it to salads and enjoy it raw, and equally it is delicious in sauces or as a vegetable. Being milder than bulb garlic, you may wish to supplement it with a clove of the bulb stuff to achieve a stronger flavor, and it complements chicken dishes well because the chicken itself is not strong flavoured.
Why not try my Chicken with Leek Potato Cakes & Wild Garlic Mushroom Sauce, or Wild Garlic Pesto, or perhaps just Wilted Wild Garlic?
Have a go and let me know how you get on!
L xx
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