Wild garlic

squeaky

Allexie wrote:

I've heard of that book but never seen it.....must look out for it in the charity shops!!! Does you book say anything about wild onion cos there's loads of that too....?

I fancy using the wild garlic in a risotto.....

They're mentioned in passing but not directly. The books details I've pointed at in my edited post just up there ^^^ a bit. I got my copy from amazon 2nd hand.

Allexie

Thanks squeaks you're a

Murtle

http://ilforno.typepad.com/il_forno/2005/05/baerlauch_wild_.html

this link might help???!!!

I googled wild garlic.....

Allexie

Murtle wrote:

http://ilforno.typepad.com/il_forno/2005/05/baerlauch_wild_.html

this link might help???!!!

I googled wild garlic.....

Ooooh thanks Murtle you're a too!

The wild garlic pesto sounds interesting and there's a recipe for risotto but it's in GERMAN!!!!! :eek:

bugs

One caveat, you must not dig up bulbs without the permission of the landowner.

Another one, take care not to confuse lily of the valley or autumn crocus (meadow saffron, naked ladies) - don't think that's a problem for Allexie but follow her nose...if in doubt crush a leaf, the garlic smell is distinctive and delicious.

Some details, ideas, and links for identification are in this article (scroll down to No 6 - we really need to get page anchors if that's what they're called )
http://www.downsizer.net/Projects/Wild_Food/Top_Ten_Wild_Foods_for_April/

Another use, someone else on the site did this:

2 handfulls of wild garlic leaves
Some olive oil
Some capers

Liquidise and adjust until you have a consistency you like - apparently good with roast lamb or as a dip/sauce for a barbecue and will keep a while with a layer of oil on top and stored in the fridge.

We've put them in salads and in quiche. One last thing, this mightn't be the best time of year, as they've finished flowering the leaves may be a bit tough.

And finally...Food for Free is by Richard Mabey (which I always try to spell Maybe) and another gorgeous thing on the same lines is Wild Food by Roger Phillips. I've never seen either second hand, so as Squeaky did you may have more luck on Amazon or Abebooks - both are still in print if you want to buy new.

Aril

I use the leaves in soup particularly nettle and they would also be good in hm pesto [as are young nettle leaves]. I think they are at their best before they have flowered when they are young and tender. Hugh Fearnely- Whittingstall brought out a book some years ago all about cooking with wild foods [pre River Cottage] which should be available from your library and there is also another title called Hedgerow Cookery [I think] by Glennie Kindred
Regards
Aril

marieheather

Hi!
I am a lover of basil pesto. It is delicous and esy to make. However recently I bought a jar of wild garlic pesto and it was so delicous.
So good I recently picked loads of wild garlic which grows in abundance near where I live.
All I need is the recipe for how to make garlic pesto!

I hasten to add wild garlic looks nothing like the garlic you buy in the shop. It is a bulb of small garlic pods at the top of a long stalk!

any suggestions would be most appreciated.

many Thanks,
Marie heather

cathybird

http://www.terreaterre.co.uk/_pages/02_food/03_recipes_content/garlic%20pesto.htm

http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=516206

http://www.bbc.co.uk/wiltshire/content/articles/2006/05/06/fresh_food_wildgarlic_feature.shtml

try any of these - can't vouch for them because haven't tried them but they all sound nice!!!

marieheather

Cathybird
thank you so much for kind reply and suggestions. (and apologies for such a delayed reply)
the recipes you suggested seem great. I had googled for recipes myself but couln't find any for garlic pesto so I'm really pleased with your suggestions.
I will let you know how they work out.
many Thanks again,
Marieheather

jennybb

Have found a lot of this nearby and want to make use of it - especially because the garlic in my greengrocer's isn't great at the moment. I love garlic but haven't tried this yet - I have a weekend project now

From what little I've read it's the leaves that you use and it is milder than regular garlic.

Suggested uses I've read about include infusing leaves in oil to make flavouured oil, in salads and to flavour mayo or dips.

Does anyone use it and have any culinary delights to share?