Friday, 12 June 2009

Wild Garlic in Spring

This post drops back a few weeks into spring when woodlands were covered in wild garlic. All of this plant is edible. It adds a mild garlic flavour to foods, and can be used in sandwiches and salads. Next spring try wild garlic and dandelion leaf sandwiches. As spring progresses the flowers can be put into any type of food. This is the first year that I've tried wild garlic and from now on it will be a definite spring favourite.

It is said that wild garlic lowers blood pressure more than cultivated garlic. By chance I went to the doctor whilst eating wild garlic. Being over 50, every visit means the BP machine is out first. I don't have high blood pressure but the reading during this period was very low, more like mid 20s than mid 50s.
Mackerel and wild garlic pasta recipe.
Slightly under cook the pasta and drain. Into the same pan soften onions in plenty of olive oil (if you are using mackerel fillets in olive oil add the oil to the pan). Add tomatoes, olives, basil leaves or anything you like to the olive oil plus a tin of mackerel and mix. At the last minute add chopped wild garlic leaves and or flowers. Add the drained pasta and pour more olive oil over the pasta, stir and finish off the cooking for a couple of minutes.
Wild garlic, green pepper and basil pesto recipe.
You can easily make your own pesto and you can be creative. You can grow basil from seed, it grows just about anywhere, it grows quickly and tastes delicious.
Add wild garlic, green pepper and basil leaves to some tasty olive oil and give it a whizz; it is this simple. My favourite olive oil is Somerfield extra virgin, this is one of the cheapest and has a really nice taste that isn't lost in cooking.

One thing I will be researching before next spring is whether wild garlic can be stored.