It's Wild Garlic season, so get foraging!
How to forage wild garlic:
Visit woods between late March and July.
Look out for their bright white flowers on damp soils and slopes.
The smell is unmistakable so follow your nose!
When you find the plant, pick long leaves that are bright in colour.
Be sure to carefully pick the leaves from close to the ground but make sure to leave the bulb underground and intact for next year.
Why not try making wild garlic pesto, its immense!
We love the BBC Good food recipe:
150g wild garlic leaves
50g parmesan
1 garlic clove
½ lemon , zested and a few squeezes of juice
50g pine nuts or walnuts, toasted
150ml rapeseed oil.
Just blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts or walnuts to a rough paste in a food processor. Season, and with the motor running slowly, add the oil and add a few squeezes of lemon juice. Sublime.
Visit woods between late March and July.
Look out for their bright white flowers on damp soils and slopes.
The smell is unmistakable so follow your nose!
When you find the plant, pick long leaves that are bright in colour.
Be sure to carefully pick the leaves from close to the ground but make sure to leave the bulb underground and intact for next year.
Why not try making wild garlic pesto, its immense!
We love the BBC Good food recipe:
150g wild garlic leaves
50g parmesan
1 garlic clove
½ lemon , zested and a few squeezes of juice
50g pine nuts or walnuts, toasted
150ml rapeseed oil.
Just blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts or walnuts to a rough paste in a food processor. Season, and with the motor running slowly, add the oil and add a few squeezes of lemon juice. Sublime.