Spring is the time to make the most of the carpets of wild garlic growing in abundance. Follow your nose (literally) and look for its pointed oval leaves that closely resemble Lily of the Valley, but when picked and crushed in your hand give off an unmistakably strong garlicky aroma.
What are the benefits ?
Garlic is good for us due to its cleansing and detoxifying properties
Wild garlic is packed with vision-boosting vitamin A, cell-protecting vitamin C, blood- building iron, energy-releasing phosphorous, and copper, which helps protect the immune system
It also boasts antibacterial and potentially antiviral properties as well as being a natural antibiotic
Wild garlic is incredibly versatile and delicious stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish. In season from now until end April.
Try this delicious Wild Garlic Pesto Recipe.
250G WILD GARLIC
100G PARMESAN, GRATED (OR VEGETARIAN HARD CHEESE)
100G ALMONDS or 50g PINE NUTS
1⁄2 LEMON, JUICED
60ML E.V OLIVE OIL
SALT AND PEPPER
Blitz all the ingredients together in a food processor, slowly pouring in the olive oil until the mixture reaches an even consistency.
It will keep for 5-7 days in the fridge and 3-4 months in the freezer.