[Toby LaRhone]

I've been meaning to get some growing wild at a local wooded area but never get around to it.
Then this week I discovered I have quite a growth in my own garden under an apple tree tucked away down the end. I cut some and washed it and spun it in a salad spinner.
So tonight I steamed a batch as you would with spinach and ate it with lamb, asparagus and jersey royals.
It was pleasant but the garlic taste is feint.

Then I nibbled a few (edible) flowers - a much stronger kick.

Has anyone tried it it and have you eaten the flowers?
How would you incorporate them into a meal?

[Mariaella]

I tried it once. The flowers were sickeningly strong and the leaves had a horrible texture when cooked. I found the flavour different to regular garlic. Chefs are always raving about how wonderful it is. I was probably doing something wrong. I might try again following more research!

If I remember correctly, I chopped leaf and flower and used it as if it was regular garlic in a pasta dish.

[barbeler]

I've always cut it fine and used it in salads and sandwiches - much as you would with chives.

[Toby LaRhone]

Quote:

Originally Posted by Mariaella

I tried it once. The flowers were sickeningly strong and the leaves had a horrible texture when cooked. I found the flavour different to regular garlic. Chefs are always raving about how wonderful it is. I was probably doing something wrong. I might try again following more research!

The flowers had a stronger taste than the leaves but certainly not as strong as you describe although it's relative depending on each person's tolerance.
The flowers appear toward the end of the few months cycle. I wonder if the strength of taste in the leaves wanes once the flowers appear later.

I found the texture of the steamed wilted leaves identical to the texture of wilted spinach.
I squeezed it between kitchen towel and chopped it.
I have plenty more available so I'll try it as salad leaves.

[Toby LaRhone]

Quote:

Originally Posted by barbeler

I've always cut it fine and used it in salads and sandwiches - much as you would with chives.

What about the flowers, have you ever used them?

[petral_gal]

Ooh I didn't know you could eat it, my garden is full of the stuff. Every year we forget and the on first grass cut of the year we stink the whole street out! I must try picking some instead...

[Toby LaRhone]

Quote:

Originally Posted by petral_gal

Ooh I didn't know you could eat it, my garden is full of the stuff. Every year we forget and the on first grass cut of the year we stink the whole street out! I must try picking some instead...

Just the foliage. Snip it just below the stem.
I say that because some people who've never tried it think you dig up a bulb.

[Welsh-lad]

Don't need to forage for it around here, it's in all the hedges stinking the place out.

[Isambard Brunel]

Garlic kills vampires. Fact.

I also use it in sauces.

[barbeler]

Quote:

Originally Posted by Toby LaRhone

What about the flowers, have you ever used them?

It never occurred to me, but I certainly wouldn't even think about steaming it.

[pearlsandplums]

It makes a great pesto. Oil, cheese and some nuts

[pearlsandplums]

Wild garlic soup is also great. You can use it as you'd use garlic

[Toby LaRhone]

Quote:

Originally Posted by barbeler

It never occurred to me, but I certainly wouldn't even think about steaming it.

Why not?
You weren't aware of the method or it doesn't appeal to you?

[JulesF]

Quote:

Originally Posted by Toby LaRhone

Why not?
You weren't aware of the method or it doesn't appeal to you?

I don't like the texture of wild garlic when it's cooked, plus you lose some of the flavour, which is already mild anyway. It's better raw, used like a herb, in salads etc.

[CherylFan]

Ray's the way.
I'm told it grows voraciously.

[Utopian Girl]

I really want some! 😢

[Toby LaRhone]

Quote:

Originally Posted by Utopian Girl

I really want some! 😢

You'd better be quick.
The season is usually March to May.
Get out there !

[Blackjack Davy]

I don't have to forage it it grows naturally enough as a weed in the garden have to keep digging it out!

Its not true garlic just a relative. Its is edible though obviously.

[vosne]

Quote:

Originally Posted by Toby LaRhone

I've been meaning to get some growing wild at a local wooded area but never get around to it.
Then this week I discovered I have quite a growth in my own garden under an apple tree tucked away down the end. I cut some and washed it and spun it in a salad spinner.
So tonight I steamed a batch as you would with spinach and ate it with lamb, asparagus and jersey royals.
It was pleasant but the garlic taste is feint.

Then I nibbled a few (edible) flowers - a much stronger kick.

Has anyone tried it it and have you eaten the flowers?
How would you incorporate them into a meal?

Yup. I get it in the park by the river.

Been making pesto with it. Or a version of. Wild garlic (plus a few flowers), rapeseed oil, pecorino, cashew nuts, pepper plus a gently fried (and cooled) clove of garlic.


The leaves do not cope with heat too well but if you make the pesto and add it to pasta or pizza or whatever at the end it really releases its fragrance.

[Toby LaRhone]

Quote:

Originally Posted by vosne

Yup. I get it in the park by the river.

Been making pesto with it. Or a version of. Wild garlic (plus a few flowers), rapeseed oil, pecorino, cashew nuts, pepper plus a gently fried (and cooled) clove of garlic.


The leaves do not cope with heat too well but if you make the pesto and add it to pasta or pizza or whatever at the end it really releases its fragrance.

That's a good suggestion!
I'll have to wait until 2016 now though

[vosne]

Quote:

Originally Posted by Toby LaRhone

That's a good suggestion!
I'll have to wait until 2016 now though

Still some out here. Got some this afternoon. May be the latitude of course.

[WinterFire]

I've just googled, and it seems that some people make pesto out of it. That's intriguing, has anyone tried that?

[vosne]

Quote:

Originally Posted by WinterFire

I've just googled, and it seems that some people make pesto out of it. That's intriguing, has anyone tried that?

Aye me. Recipe up there ^^^

I jazzed up a pizza with capers, anchovies and the wild garlic pesto last night. Lush.


You can also stick it in vinegar to infuse and use in dressings. Or chopped it and mix with water and freeze in the ice cube tray. Chuck a couple of cubes in at the end of making a soup or whatever and it's a fragrant delight.

[bornfree]

I would if I could find it growing in London.