Wild Garlic

[poliphilo]

Our farm box this Friday contained wild garlic leaves. I'd never eaten garlic in this form before- at least not knowingly. Garlic leaves are fierce.

They're also a free resource. The woods- says Matthew- are full of it at this time of year. We may well have some ourselves. Down by the stream (more like a trickle really) would be a good place to look.

Comments

[halfmoon-mollie.livejournal.com]

I saw a program a few years ago about eating 'what's available' and that there are things that can be harvested and eaten even in big cities. In Central Park, I remember, in NYC, there is wild garlic, watercress, wild carrots...that's all I remember, but I though it was pretty interesting.

[poliphilo.livejournal.com]

We overlook so much...

A lot of things we regard as weeds are edible.

[lblanchard.livejournal.com]

We have a wild garlic here in the states that we call "ramps." There are festivals and other events. Here's a sie, appropriately named:

http://www.kingofstink.com/

[poliphilo.livejournal.com]

I believe it's also called rampion.

I remember a river valley near Oldham- where we used to live- which was full of wild garlic. It smelt wonderful.

[lblanchard.livejournal.com]

I think it's also called garlic chives. I was given some once, let it bloom, and now it's all over the place in my minuscule courtyard. I see it coming up all around the rosemary.

[davesmusictank.livejournal.com]

Wild garlic is very good and tasty if a bit strong.

[poliphilo.livejournal.com]

I ate the last of it this evening with some toast and a nice bit of stilton.

[puddleshark.livejournal.com]

I was walking through woods full of wild garlic this morning. I adore the smell, but the taste is a bit too strong for me...

[poliphilo.livejournal.com]

It's certainly strong...

[sorenr.livejournal.com]

Wild garlic became ridiculously trendy in Denmark some years ago with the rise of the New Nordic cuisine... I went a bit off it because it was hyped so much - but now I have it in the garden here and there under shrubs where hardly anything else will grow. It IS good - as long as it's not more or less shoved down your throat by every restaurant, TV chef and food column.

I eat a lot of weeds, and right now is the perfect season for tender shoots of nettles, ground elder, dandelion and chervil. Soon the chicory should come along as well. Being hungry is a good incentive to do some weeding I'd otherwise probably just postpone...

[poliphilo.livejournal.com]

We should be eating more "weeds".

I don't think wild garlic ever became trendy over here- or maybe I just don't watch the right cooking shows.

[sorenr.livejournal.com]

Well, maybe it IS becoming trendy now; who knows... If it is part of a farm box now it could quite easily hit the supermarkets within a year or two.

[poliphilo.livejournal.com]

Very likely.

[cmcmck.livejournal.com]

It is fierce but a little used in the right thing is wonderful!

[poliphilo.livejournal.com]

I could fancy making up a mixed salad with a small admixture of garlic leaves.

[cmcmck.livejournal.com]

That would be good for sure.

fncerby

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