The plant, native to Britain, is also known as Bear leek, Bear’s garlic, Broad-leaved garlic, Buckrams, Ramsons, Wood garlic and can grow to heights of between 45 and 50 cm.
The leaves and flowers are edible. Young leaves are delicious and impart a delicate flavour. Leaves appear in March and are best picked when young. The flowers emerge from April to June and can add a potent garlic punch. Wild Garlic likes damp ground and has health benefits as well as been used in recipes.
Dad likes to make Pasta, vibrant green, tasty and healthy! As we get to eat the leftovers each day it’s a good job we are from Italian descendants!
Pasta is fun and easy to make
250g of Straong flour • 4 Egg Yolks • 1 whole Egg • 5g salt • 50g Wild Garlic Leaves
Blitz Wild garlic Leaves and flour together in Food processor, add other ingredients , Pulse until crumbed bring together by hand using a little water if necessary • Leave to rest • roll out & put through Pasta Machine • cook Tagliatelli 2 mins in salted boiling water with a little Olive oil.
If you don’t fancy making your own Pasta you can just make a great tasting dressing
Wild Garlic Pesto
1 bunch wild garlic • 2 packs basil • 50g of pecorino • 60g toasted pine nuts • 1 lemon, zest & juice • 30ml light vegetable oil • 30ml olive oil • salt & pepper
In a blender, blitz most of the wild garlic and basil (if eating with pasta leave a handful for later to fold through the pasta at the end) with the grated Pecorino and toasted pine nuts • Add the zest and juice of the lemon, then gradually add the two oils while the blender is on • Taste, adding salt and pepper.
Fantastic with Salmon or Chicken and some fresh garden Peas.