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'tis the season for Wild Garlic

Wild Garlic

At this time of year wild garlic is in season and you can find it at farmers markets or else forage for it yourself. It grows in wooded area’s and has a long broad green leaf with a subtle soft smell of garlic. I love to chop it up finely, whip together with softened butter and use to pan fry sole. It's also delicious as a pesto instead of using basil, just place a big bunch of wild garlic in a food processor with some grated parmesan, pine nuts and lots of olive oil – fantastic wrapped through pasta or drizzled over grilled meat or fish. At the moment in the restaurant I am folding it in to creamed potatoes and serving with roasted lamb and peaches. The flowers are less flavoured but are so beautiful for garnish.