I am not entirely sure whether it is safe to say this but I think spring has finally arrived and I think we can finally throw off the shackles of a long, long, long winter. Just by simply saying that, I might have jinxed everything and Mother Nature could well be snigg*ring behind her cowl, ready to unleash another Ice Age upon us. But seriously, I think the worst is over. How do I know this? Well just lately there has been a stirring in my mind, a new awakening impetus and a burning desire within my soul. A yearning to take to the surrounding fields and forests and seek new growth, new life and new beginnings. To dance across streams, to climb trees, to run with the stags, to awake the cuckoo, to rip my shirt off and smear badger doo doo all over my face and yell at the top of my lungs, “Aslan is back! Aslan is back!”
I don’t know why but I have always had this strange connection to the changing seasons. Although I do have to say that when I see wild garlic start to sprout up from the ground, I also sort of take that as indication that at last, spring is here.
As an ingredient, wild garlic has definitely become more and more popular over the years, especially for the ambitious home cook. And come April, a rash of the stuff explodes onto restaurant menus across the land with chefs holding the location of their secret stash, close to their chests. However ramsons, as they are also known, are quite easy to find anyway. Usually found in broad clumps in deciduous woodland areas or by river banks, wild garlic can be identified by its long, wide leaves and when in full bloom, pretty white star-like flowers. And if you come across a crop, the surrounding air will have a heady garlic aroma as the wind breezes through, which is all quite enticing really. Although it pays to remember that when foraging wild garlic, or any sort of foraging, do apply the golden rule of ‘thirds’. In other words, take one third of the plant, leave two thirds.
I am lucky enough to have wild garlic grow in my garden and when the shoots begin to appear around our cherry tree and broaden into pungent leaves of green, I do get slightly hysterical with it all; grabbing fistfuls to smell and shovel unwashed into my mouth. I kid you not. And this is regardless of the fact that our cats often spray their business in that area.
However, over the seasons, I have to say that I haven’t really utilised our crop as much as I should. In the past I’ve snipped some into salads, scrambled eggs or steamed and wilted very quickly and used as accompaniment for salmon or chicken. But more often than not, I’ve given the stuff away to friends and family. With the intention of using this altruistic act to bribe them for goods, services and favours at a later date. This year I intend to get a lot more experimental. Currently on the cards is wild garlic Chicken Kiev, wild garlic and ricotta ravioli and tempura of wild garlic but things are very much in the developmental stage at moment, i.e. all ideas are currently written down on the back of a beer mat which is in a drawer, somewhere.
A very simple recipe to share in the meantime is wild garlic pesto, which is an absolute humdinger. It is also has pretty big kick and quite frankly it will make your breath stink to high heaven, so make sure your partner or friends also indulge. My son Fin watched me make this once in the past and with wide, eager eyes as I blitzed this everything in the food processor, he constantly bugged with questions such “What was are you doing?” and “Can I have some?” I warned him that it might be a bit too strong for a little boy to taste but Fin was insistent. Cue a minute tip of teaspoon being placed into his mouth, followed by much spitting and wailing and running around. Like I said I did warn him. Strangely enough though when heated through with some pasta, the intensity of the pesto does temper somewhat and Fin always manages to finish his bowlful with no qualms at all.
Getting him to brush his teeth afterwards is another matter.
FAQs
The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.
Can you use wild garlic instead of garlic? ›
Classic uses
Basically, where normal garlic goes, wild garlic will too. That said, the likes of white fish, salmon, lamb, beef, eggs and wild mushrooms are particular fans.
What is the best way to preserve wild garlic? ›
Storing and preserving wild garlic
To do this, wrap the leaves in a damp cloth or place them in a damp freezer bag. Keep fresh wild garlic in the fridge.
How do you stop too much garlic in pesto? ›
Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.
When should you not eat wild garlic? ›
Is it safe to eat wild garlic? Yes for most people. However, it is unsuitable for people already taking blood-thinning medication or who are at risk of a condition affected by blood thinning. Also if you are allergic to the Onion family, do not eat it.
Why does my pesto taste weird? ›
Buy better quality oils and nuts. Always taste them before making basil pesto to check if they are rancid or bitter. Add a little lemon juice to the pesto. This helps mellows out any bitterness.
Is wild garlic OK for IBS? ›
The green part of spring onions remains low in FODMAPs. Wild garlic is also low-FODMAPs and can also be a good alternative.
Why is wild garlic illegal in the UK? ›
Why is wild garlic illegal? Picking the plant isn't illegal, but digging it up by its roots is. In fact, all of Britain's wild plants are protected under the Wildlife and Countryside Act, which means you're not allowed to dig them up and replant them elsewhere.
Is wild garlic stronger than garlic? ›
Wild garlic is mellower than the garlic you may be familiar with buying in the supermarket or growing at home. The leaves are more delicate and sweeter than garlic gloves, but early in the season, when the leaves are freshest, they may be tend to be at their strongest.
Can I freeze wild garlic? ›
Similarly to frozen fruit or vegetables, wild garlic can be frozen to preserve its freshness and nutrients. Simply, wash and dry and place in a freezer bag and freeze. Another benefit freezing wild garlic this is you can cook with wild garlic out of season.
One of the joys of wild garlic is that the whole plant is edible raw and cooked: The subterranean bulb (which you need permission to pull) can be treated as a small onion or calçot. The early shoots work as salad leaves or scatter herbs. The bigger leaves can be chopped and eaten raw or cooked like spinach.
What does wild garlic repel? ›
Wild garlic is a very good snake repellent and for this reason the Zulus plant it around their homes.
Can you eat too much pesto? ›
You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.
How do you thicken homemade pesto? ›
The best way to thicken pesto sauce or pasta sauce is by making a slurry of cornstarch and water. Simply mix 1 teaspoon of cornstarch with 2 teaspoon of milk or water and pour it into the sauce. This will thicken the sauce and will make it creamy. How to make pesto sauce better?
How do you take the bitterness out of pesto? ›
Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.
How do you fix bitter garlic sauce? ›
How do I neutralize garlic's taste in food? Roasting garlic takes away much of the bitter and astringent qualities of raw garlic. Both salt and sugar will ameliorate the pungent quality of garlic.
Is pesto meant to be bitter? ›
If your pesto taste bitter, it is probably your olive oil. Since olive oil is an integral ingredient, you must use a quality extra virgin olive oil.
Why is my garlic confit bitter? ›
Why Is My Garlic Confit Bitter? Caution must be taken when cooking garlic so that it is not overcooked. Garlic burns easily and when it has been cooked too long or on too high of a temperature, it will turn bitter.
How do you get the bitter taste out of basil? ›
I noticed the smell and taste of my basil changed when the green beginning of the flowers started. I made pesto with the leaves and it tasted bitter. We simply added some lemon juice and it fixed it right up.
