It wasn’t until I moved into my caravan a few years ago that I decided to give it a try. Now, I positively look forward to the arrival of the plant, filling a rucksack with the stuff, whenever I get a chance. There is so much you can do with wild garlic, the leaves can be wilted or steamed and served in salads or with meat and fish ( if you’re a meat eater ) and the flowers too, can also be added to a salad as a decorative and tasty accompaniment.
My favourite recipe though, by far has to be wild garlic pesto.

It’s the easiest and tastiest recipe ever, so enjoy!

Ingredients:

  • 1 large handful of Wild Garlic, washed

  • 1 handful of Flat Leaf Parsley, washed

  • 60g of toasted Pine Nuts (gently toast in a pan until slightly brown and aromatic)

  • 70g Parmesan

  • 150ml of Extra Virgin Olive Oil

  • 1 dash of Lemon Juice

  • Salt and Pepper to taste

 

Method:

  • Blend all ingredients except the oil for a few minutes until mostly paste, then add the oil until completely blended.

 

Add to your favourite pasta dish, or enjoy as a dip that packs a punch!

Come Spring time, my hometown comes alive with the smell of wild garlic growing at every roadside and out of every hedgerow. I never used to think anything of it apart from air a mild appreciation of the rather pungent smell that it emits.

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