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Wild Garlic – yummy!
The woods are full of the large green leaves of Wild Garlic at the moment, along with those of primrose, bluebells and everything else regenerating after winter.
RAMSONS :: BEAR LEEK :: WOOD GARLIC ::: ALLIUM URNSINUM
With so many splendid names, and a wonderful smell, it would be a shame not to do a bit of foraging and cooking with the members of your Forest School group. After all, this plant is a ‘cousin’ of the onion. Don’t believe me? Grow an onion and let it flower..all will be revealed!
Wild Garlic is easy and safe to cook with, as long as you know what you are looking for. Rub the leaves and check for that distinctive garlic smell and you cannot go wrong! So what can you make?
Well we are going to show you a few quick ideas to cook with. A huge thanks to Mindy at BadgerWood Adventures for inspiring this post on Wild Garlic Pesto.
Follow these easy steps to make yours
- Usually found from March to June (in the UK)
- Ensure you select the correct leaves (rub to smell)
- Pinch leaves rather than pull to prevent uprooting bulb
- Collect around 100g of leaves (a few hand fulls)
- 50g parmesan cheese
- 50g pine nuts (toasted in a frying pan if preffered)
- Salt (to help grind) and pepper (to taste)
- Vegetable oil (small amount)
Using a pestle and mortar, grind up the pine nuts and salt first. Add the garlic leaves and continue to grind, adding the oil and finally the cheese to taste. #easyoutdoorcooking
Pour over the pasta and eat!
Make sure that you harvest them quickly though as they are reputed to be a favourite of Wild
Boar and Bears (we’re going a bear hunt….) Let us know how you get on!
Mark and Shane – [email protected]
