Foraging for wild garlic

Mmmm wild garlic I love you so much!

wg

Yesterday we went foraging for wild garlic in our local woodlands, within walking distance from Blackpool town centre, the leaves are vibrant and the flower buds are aching to open. It’s the perfect time of year to collect some leaves and turn them into garlic delights. Remember the foraging code though, only take what you need, I only take 2-3 leaves from each plant to leave enough for healthy growth.

Making vegan pesto.

You will need:

A bag of cashews, a large handful of wild garlic (washed and dried), organic olive oil, salt and pepper and I used yeast flakes for cheesy flavour but if you are not vegan you can use parmesan.

Pop everything into a blender and blitz it, then put it into a clean glass jar with a tight lid, you can keep it in the fridge for a few weeks, but it probably won’t last that long as it’s so yummy.

Making wild garlic oil:

You will need about 6 wild garlic leaves, sliced long ways

A bottle of olive oil

All you need to do is pop the sliced garlic into a glass bottle, pour the oil in to cover the garlic, seal the top and leave in a dark cupboard for 18 days to infuse and then apply liberally over salad.

wg oil

Scrummy new potatoes with wild garlic:

You will need new potatoes (any will do it’s just new ones are delicate and delicious), steamed

Chopped wild garlic, salt and pepper and olive oil – mix al these together in a large mixing bowl, add the potatoes after steaming and toss in the mixture and served with a rumbly tummy and a smile on your face.

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