Wild Garlic Recipes Time Again
Hurrah. It’s that time of year again when our Wild Garlic leaves are vigorously pushing through the soil in our garden, so I decided to trawl through our cookbooks and the internet for some new Wild Garlic Recipes. Erik is threatening to pinch all the leaves to make Wild Garlic pesto again, and needs some new recipes, and I just happened to come across these from the Delicious magazine website.
When we moved to Hornsea, and a freezing January turned into a damp Spring, I was absolutely thrilled to discover in our woodland area a great big patch of Wild Garlic, with its pungent smell and strong, shiny green leaves. It was shooting up surrounded by fading snowdrops and daffodils.
But, being me, I wanted to plant our own as well, so now we have 3 areas of the garden where this strong, spring aromatic plant is spreading out. Not too near to the house, so that when we are relaxing on the patio we can’t smell it, but half-way down our 300 foot long garden, where the faint aroma of this brilliant plant wafts through the breeze as I walk by.
If you don’t have any of these amazing plants in your own garden, there must be a wooded area where you go for walks. At this time of year, just let your nose lead you to this wild delicacy, particularly after a rain shower. Make sure you are allowed to pick these delicious strong green leaves, then when you get home, wash them well before use.
If you can’t find any, don’t despair. Just use the normal garlic cloves, baring in mind that these are stronger than the wild leaves.
Where do I begin? I just can’t resist this first recipe – all I would say is just add the amount of Wild Garlic leaves that you feel happy with. Wild Garlic leaves have a milder flavour than the usual dried garlic cloves we all use, and even adds a bit of sweetness to Wild Garlic recipe dishes. Some people really enjoy a strong garlic flavour, others prefer just a subtle hint of Garlic. Make it to suit yourselves.
Creamy Potato & Wild Garlic Mash Recipe
- 1.5kg floury potatoes, such as Maris Piper, peeled and cut into chunks
- 50g unsalted butter
- 50g wild garlic leaves, sliced
- Generous splash of double cream
- Grating of nutmeg
- Freshly ground pepper
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 20 mins until very tender, then drain and return to the pan briefly over a low heat to dry.
- Melt the butter in a small pan and fry the wild garlic for 30 seconds.
- Mash the potatoes with the cream, nutmeg and most of the garlicky butter.
- Stir through the fried wild garlic and the rest of the butter.
- Taste, season and serve.
This next recipe in our Wild Garlic Recipes post is another easy one, another healthy side dish to join your Leg of Lamb or Chicken, maybe partner it with a vegetable frittata, or, if in a hurry, just have a big bowl of it for energy. Take a look.
Wilted Spring Greens with Wild Garlic
- 1kg spring greens, hard central stem removed, finely sliced
- 150g wild garlic leaves, chopped
- 2 tbsp sherry vinegar (or balsamic if you can't find sherry vinegar)
- Good knob of butter
- Freshly ground black pepper
- Put the greens and garlic in a sauce pan over a medium heat. stirring with tongs. Add a very small splash of water and wilt for 2-3 minutes.
- Add the sherry vinegar to the pan and reduce for 1 minute, then add the butter and season with salt and freshly ground black pepper.
- Toss to coat in the buttery juices and serve immediately.
Well, that it for today in our Wild Garlic Recipes post. But I have quite a number of Wild Garlic recipes to write up this week, as we need to use our own garlic leaves up, not waste them. Don’t forget that the Wild Garlic will go brilliantly with such as Kale, Swiss Chard, Spring Cabbage or Greens. It is very versatile. And I’ll leave you with a picture of our own Wild Garlic when in flower – I absolutely love the flowers.