APRIL - WILD GARLIC
Wild Garlic
Eaten by humans since Mesolithic times and surprisingly popular with brown bears (which inspired its Latin name of Allium ursinum) all parts of wild garlic are edible - bulb, stalk, leaves, and flowers. Closely related to onions and garlic but with a mellower and grassier flavour than regular garlic, the wild version can be plentiful in deciduous woodlands at this time of year. Woodlands with wild garlic tend to be very old and the strong scent is often your first signal that wild garlic is about. Its leaves do resemble the toxic lily-of-the-valley plant though, so be careful when picking and be sure to sniff out that signature scent before eating.
Celebrated for its antibacterial, antibiotic, and antiseptic properties, wild garlic is particularly good for blood pressure. It’s a prebiotic, aids digestion, and has high levels of Folic acid.
GROW YOUR OWN
Wild garlic can be easily foraged, though best to all for permission before pulling any leaves or digging anything up. As with all foraging expeditions, only pick plants when they are in abundance and never leave an area bare.
To harvest wild garlic, just pull the leaves. It’s easy enough to grow at home as well if you don’t have a woodland within easy reach. Dig up a plant from an abundant area and relocate it at home in semi-shade, preferably under a deciduous tree. Wild darlic grows with gusto though, so choose a spot where you don’t mind it spreading.
RECIPES
FAST FOOD
WILD GARLIC PESTO
This go-to wild garlic recipe is a great all-rounder. Toss through fresh pasta for a quick dinner, spoon through hummus for a seasonal dip or add to sandwiches for a next-level picnic offering. Traditional pine nuts aren’t essential, walnuts and pumpkin seeds make great alternatives and here I’ve used blanched hazelnuts.
Makes 200g
Takes 5 mins
GF
30g wild garlic
25g basil
60g blanched hazelnuts
80 -100ml cold pressed rapeseed oil
20g parmesan
1/2 lemon
Add the wild garlic, basil and blanched hazelnuts to a food processor and blitz until fine. Add a drizzle of oil parmesan, lemon juice and season well. Blitz again, stir through the remaining oil, check for seasoning and serve.
SIMPLE SUPPER
Wild garlic salsa and Salmon tacos
Serves 6
Takes 15 mins
V, Vg, DF, GF
4 spring onions
1 green chilli (optional)
6 wild garlic leaves
1 avocado
2 limes
600g skinless salmon fillets
2 tsp chipotle paste, plus extra for serving
Vegetable oil
4 radishes
6 soft tacos
Yoghurt, to serve
First make the salsa; trim and finely chop the spring onion, wild garlic and chilli, if using, and add to a bowl. Slice and roughly chop the avocado and add to the bowl with the juice of 1 lime and stir to combine.
Cut the salmon into 2cm cubes and add to a large bowl with the chipotle paste and stir to coat. Add a drizzle of oil to a large frying pan and fry the salmon in batches for 2-3 minutes, turning every so often. Drain on kitchen roll until all the salmon is cooked.
To serve, thinly slice the radishes, add ½ tablespoon of yoghurt to each taco, add a drizzle of chipotle and marble through the yoghurt, top with the salmon, wild garlic salsa and slices of radish. Serve with a wedge of lime.
SOMETHING SPECIAL
Wild garlic chicken Kiev
This classic dish gets a foraged twist with a wild garlic butter filling.
Serves 4
Takes 35 minutes, plus chilling time
20g wild garlic leaves
100g salted butter, softened
1/2 lemon
80g plain flour
2 medium eggs, beaten
100g panko breadcrumbs
4 chicken breasts
250ml vegetable oil
Seasonal greens, to serve
Preheat the oven to 200°c, fan 180°c, gas 6. Finely chop the wild garlic and add to a medium bowl with the softened butter, lemon juice and beat with a wooden spoon to combine. Wrap in clingfilm and place in the fridge to firm up, about 20-30 minutes.
In three shallow bowls add flour to the first, eggs to the second and breadcrumbs to the last. Place the chicken breasts on a chopping board, using a sharp knife to create a pocket by cutting lengthways in the deepest part of the breast, being careful not to cut all the way through the breast. Remove the butter from the fridge and cut into small cubes, place 3-4 cubes of butter into each pocket but do not overfill. Season the chicken with salt, then place in the flour, turn to coat and dust off any excess, dip in the egg and finally coat in the breadcrumbs. Place on a baking sheet and repeat with the remaining chicken.
Place a large frying pan over a medium heat and add the oil to the pan, it should be about 1cm deep. Test the oil by adding a breadcrumb to the pan when it sizzles and turns golden in 30 seconds, it’s ready. Carefully add the chicken to the pan 2 breasts at a time, allow to fry for 1-2 minutes until golden, carefully turn over and repeat on the other side. Remove from the pan and add to a clean baking sheet, then repeat with the remaining chicken. Place in the oven for 20 minutes. Cook any greens or sides and serve with a wedge of lemon.
PRESERVE
Wild garlic butter
This butter is a great way to extend the wild garlic season. Chill, then slice and keep in the freezer for up to 3 months.
Makes 250g
Takes 5 minutes
V, GF
40g wild garlic
250g salted butter, softened
Add the wild garlic to a food processor and blitz until fine, add the butter and blitz to combine. Place in baking paper or cling film and roll into a cylinder. Chill, then slice and freeze in tupperware or in a freezeproof bag.
