Wild garlic season is upon us!

 

The crocuses are popping up through the Spring ground and without a doubt I think we are all ready to see and embrace the first signs of Spring and what this wonderful seasonal change brings with it. Blue skies, crisp air, and suddenly, our gardens begin to awaken after a dormant and turbulent winter. A favourite herb and leaf to go in search of and foraging for, most definitely is wild garlic, the gift of spring. The wild garlic leaves are verdant, long, wide and infused with a gentle yet punchy flavour of garlic. The buds are equally delicious, especially when pickled and preserved. As normal I will, infuse pasta dough with the large feather shaped leaves, make some delicious tagliatelle, make the most incredibly strong cheddar cheese and wild garlic leaf scones, and pickle the flower buds (before flowering) for a little aromatic pickled indulgent, while using the blossom flowers to dress salads, vegetable fritters and frittatas.

My list could go on and on as wild garlic is certainly stronger in aroma in its naked uncooked form. I am a huge fan. For the short period of time that wild garlic is available you should try to forage a little responsibly when you have the chance, that said it can be a challenge to find, but persist. The pungent aroma alone would most certainly lead you to the wild garlic lottery in a local quiet woodland, remember though that the wild garlic season stretches from March through to mid-May depending on location, weather, and climate.

Wild Garlic Pesto

This pesto lends itself so well to many dishes. Spread liberally over warm, toasted ciabatta, spooned through a finished risotto, spread over a little fish, or run through some aldente pasta. So many wonderful options. Make the pesto and freeze in ice-cube trays for an easy, instant access sauce or dressing. I have chosen to not use any garlic in this pesto, but you obviously can add a clove if you prefer a very heavy garlic flavour, I will however urge you to add a little garlic at a time.

  • 50g pine-nuts
  • 1 small garlic clove (optional)
  • 40g basil
  • 60g wild garlic leaves
  • 50g Parmigiano Reggiano, grated.
  • 150ml olive oil
  • Salt as required.

I like to use a pestle and mortar; however, you could also use a small food processor if preferred for ease. Making the pesto in a pestle and mortar gives you more control to determine the texture of the finished result. I like to have a varied texture as appose to a smooth untextured paste.

Pound the pine-nuts, I choose to use untoasted pine-nuts, you can toast them in a dry frying pan for 2 minutes. Don’t take you attention away from the pine-nuts because they tend to burn very quickly, resulting in a bitter pesto, Add the optional garlic, create a paste.

Add the basil and garlic leaves along with a glug of the olive oil. Pound the leaves for 60 seconds.

Sprinkle in the Parmigiano Reggiano and pinch of salt.

Slowly add the olive oil until you have met a wonderful velvety dropping consistency. Taste and check for seasoning as required.

 

And if you fancy having a go at a simple bud pickle, try this little beauty!

Pickled wild garlic buds.

  • 100g water
  • 100g cider vinegar
  • 100g granulated sugar.
  • 1 tsp pink peppercorns
  • Wild garlic buds, with 10cm stems.

Add the water, cider vinegar and granulated sugar into a small saucepan and warm until the sugar has full dissolved, continue to simmer for a further 2 minutes.

Remove the pan from the heat and add the pink peppercorns.

Cover the buds once the pickling mixture has cooled. Secure your sterilized jars and store for one to two months before tucking in.

Double the pickling mixture as required depending on how many jars you have available with buds to pickle.