Foraging – Wild Garlic
Wild garlic truly offers a crash course for beginner foragers as well as a versatile condiment for almost any recipe.
This unmistakably weed, is seen galore at the end of winter or beginning of spring often in shady and damp conditions. Its smell makes it easily recognizable. Depending how dense the population you may not even need to come near the plant to realise you’re walking amongst wild garlic.
You want to pick the leaves, and if possible stir away from the bunches closest to the path. This way you will minimise the chances of picking leaves sprayed with ….ehm….. dog urine. I also saw recently a wild cooking show in where the flowers and even root were edible and equally garlic-ey but I myself haven’t given that a go yet.
<<Wild Garlic Patch
Big green leaves with small white flowers. If in doubt, pinch the end of a leave or rub it and your fingers should undoubtedly smell like kitchen garlic.
Pick the leaves, a big bunch
The easiest thing you can do with it is Wild Garlic Pesto. Read to the end to see how!
Wild Garlic Pesto
1. Wash thoroughly
2. In a food processor or blender, add the leaves, salt & olive oil to taste. If you’re feeling adventurous you can also add an onion.
3. Blitz, blitz, blitz!
…and voila…Wild Garlic Pesto!
I always keep the jars because I re-use them for jams and conserves, so as a little prep work, boil them for about 10 minutes making sure the water sterilises all the surfaces of the jar and lid. Let it cool and is ready to store your pesto. It keeps well in the freezer or fridge and you can use it as you would garlic or to marinate meats, flavour potatoes, in pasta sauce, the sky is the limit!
Did you do it? Tell me how it went, send your comments to Monica@ordinary-to-organic.com