The Accidental Smallholder Forum
Growing => Herbs => Topic started by: Bionic on May 16, 2014, 04:44:24 pm
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I have just discovered some wild garlic. I often hear of fancy chefs using it but I have never seen it before.
There are several nice recipes on line but I wondered if anyone had a favourite for me to make.
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Use it in a bottle of olive oil about a third or so of the bottles worth put the leaves through the mortar and pestel with some pine nuts makes a delicately flavoured oil - you can top up the oil acouple of times also
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We got loads around here - I love it!
Gives you a more subtle hit of garlic than bulb garlic would do. It's considered a super healthy herb in Germany, by the way.
The flavoured oil is a great idea. I make a pesto-type thing in the food processor, with olive oil, crusedh walnuts and a bit of parmesan. I use it on almost anything - just make sure you just about heat it up, not cook it or it will loose its flavour.makes boiled potatoes instantly posh, great to finish a soup, put a spoonful in salad dressings, as a topping for baked fish, or a slasa for grilled meat...
I have also eaten it wilted like spinach, and chopped it like any other herb into pasta sauces, fired mushrooms, scrambled eggs...
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Thanks both, some interesting ideas there. I have a sea bream to cook so may make it as a topping for that. It also sounds nice on boiled pots.
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we just eat the raw leaves in salad. Apparently the buds are a strong part and can be put in oil as they are... not tried it yet.
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It was always a big thing in Switzerland. The children would go out into the woods with school at about this time to pick the first leaves of 'bear onion'. There I've seen it chopped up fine and mixed with sour cream as a dip and also chopped up and mixed with pasta and butter as a sauce (created by the children of the forest playgroup so I don't know whether it's just because it was an easy one pot recipe to cook over their fire). I've just found some growing wild here (having tried to grow it from my Swiss seed and failed). I use it for anything that would benefit from a little subtle 'oomph' - most recently in a green salad.
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I dug a load up recently, with permission, and have planted them all here. Won't know until next year whether they've taken or not but know where to find them now
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We have lots around here too - the smell as you walk past is just amazing.
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The smell of it makes me heave.
The allotment next door to me has some which has spread over to my allotment. I was on the verge of throwing up while I was digging about 3 clumps of the stuff out. Yuk!
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I ended up making a creamy mushroom and wild garlic sauce for pasta. It was quite nice but not sure I will be rushing to get some more.
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I have never tried it but from the smell of it I guess it has a very strong taste. The smell is very overwhelming - I walk quickly past with the dogs.
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the white flowering wild garlic leaves taste quite mild.
I haven't tried the purple stuff
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I have never tried it but from the smell of it I guess it has a very strong taste. The smell is very overwhelming - I walk quickly past with the dogs.
It isn't that powerful. Less so than garlic cloves
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The leaves should be even milder once the flowers have opened (but it's all a matter of taste of course)