Wild Garlic. Foraging & Cooking Food for Free
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Wild Garlic. Foraging & Cooking Food for Free Wild Garlic. Foraging & Cooking Food for Free Wild Garlic, Allium ursinum, also known as: ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear’s garlic, is a bulbous perennial flowering plant in the amaryllis family Amaryllidaceae. It is native to Europe and Asia, where it grows in moist woodland. It can be grown in your garden, or foraged for, for free! The smell of wild garlic takes me back to the day we moved to Bridge Cottage. As we drove along with a car full of boxes, marvelling at the beauty of the Northumberland countryside, a pungent pong wafted through the car window. Wild garlic. It was growing in abundance along the roadside. Imagine our delight when we discovered it growing along the banks of the burn that runs through the garden. Food for free, and delicious at that. Here in Northumberland, it is the beginning of March when the wild garlic is poking up, ready to pick. It may well be
February if you are in warmer climes. The fresh young leaves
can be picked and added to a salad. We planted some salad
leaves in the greenhouse in the autumn, and are reaping the
benefits now.
Not only is it tasty, but wild garlic is also good for you,
proven to reduce blood pressure. Wild garlic has all manner of
health benefits too.
Why wild garlic is good for you
I need to check the freezer. We made lots of wild garlic pesto
last year. There may well be some packs lurking in the back.
I’ll pop some recipes below, and add them to the Bridge
Cottage Kitchen page.
wild garlic and nettles
By far the favourite recipe of last year was for wild garlic
and blue cheese scones – delicious with a bowl of soup. – you
can also add nettles to many of these recipes, but be careful
to pick with gloves and take note that nettles will still
sting until wilted or cooked. Don’t do what a friend of mine
did, and use nettles in pesto without wilting first. She,
unfortunately, tasted a spoon of nettle pesto and stung her
mouth and throat. It could have been a lot nastier than it
was. I’ll write more about nettles in a month or so, when they’re properly up. Blue Cheese & Wild Garlic Scones Blue cheese and wild garlic scones Ingredients 225g plain or spelt flour 3 tsp baking powder Pinch salt, half tsp English mustard powder 50g cold butter 125g blue cheese (or any strong cheese) 2 tbsp washed & chopped wild garlic (nettle tops and chives work well too) 60ml cold milk 1 beaten egg Method
Scones are best handled as little as possible. I use a food processor, but mixing by hand is fine Sift flour, baking powder, salt & mustard. Grate in the butter, cheese, & mix with wild garlic and nettles. Mix in egg & milk with a clawed hand, adjusting the amount of liquid to give a soft, slightly sticky dough. (Scones are better on the wet side rather than dry). Tip onto a floured worktop and handling as little as possible, knead gently then press down into a flat shape about 3cm thick. Cut into shapes, top with a little cheese or egg & milk from the jug you used. Bake at 220 deg (200 deg fan) Gas 7 for 12 minutes. Serve with butter. Delicious with some wild garlic and nettle soup. Pesto Add a couple of good handfuls of wild garlic to about 200ml of olive oil, a handful of nuts (eg walnuts, cashew or pine nuts), 50g grated parmesan cheese, 1/2 tsp salt, 1/2 tsp sugar, and blitz in a food processor. Add your pesto to pasta for a simple but tasty lunch or rub onto chicken. Wild garlic and chicken go very well together. I like to make several batches and freeze them in small bags. There is nothing better in the depths of winter than to go foraging in the freezer and finding little bags of spring wild garlic pesto to use for lunches. Salads Wild garlic leaves can be added whole to salads or chopped according to taste. Use instead of spring onions for a mild,
oniony taste, but with the added zing of garlic. They make an
interesting addition to a cheese sandwich married with a touch
of mayonnaise.
Salad dressing can also be made more interesting with finely
chopped wild garlic leaves or add to mayonnaise or butter.
Tomatoes
In his iconic foraging guide, Food for Free, written many
moons ago, Richard Mabey tells us that wild garlic goes
handsomely with tomatoes
Richard tells us to take advantage of their size and lay them
criss-cross over sliced beefsteak tomatoes’. I like to chop
them finely and add to chopped tinned tomatoes for a quick and
tasty tomato sauce that can go with pasta, or as an
accompaniment to fish cakes.
Alternatively, make simple tomato salsa, by chopping fresh
tomatoes with finely chopped wild garlic, and fresh deseeded
chilli, and a squeeze of lemon or lime juice.
wild garlic and nettle soup
Wild garlic can be used with young nettle tops for a healthy,
delicious soup, or for the meat-eaters amongst us, simply add
to chicken stock and blitz for a delicious wild garlic soup. I’m off to pick some wild garlic to use tonight with simple mayonnaise to have with our chips. Happy foraging, but remember to forage responsibly – leave plenty for others and for wildlife. Wild Garlic. Foraging & Cooking Food for Free As ever, we’d love you to share your thoughts, either by leaving a comment here or on our social media pages, where this article will be shared. You can find the Bridge Cottage Way on Facebook Twitter and Instagram. You might enjoy some of the writing and ideas in other sections of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what we have been doing here at
Bridge Cottage as the months go by:
Sustainable Living
The Bridge Cottage Garden
The Bridge Cottage Kitchen
Month by Month
Seasonal Recipes
Foraging – Food for Free
Many thanks for reading.
With Facebook and Instagram algorithms being fickle friends at
times, be sure to get all new posts from The Bridge Cottage
Way by signing up for the mailing list here. This will go our
four times a year, with the seasons in Spring, Summer, Autumn
and Winter. We, of course, will not share your details with
third parties, and you have the right to unsubscribe at any
time.You can also read
