Every year we forage wild garlic from the woods around our Devon farm. The pungent leaves add a welcome dash of green and liven up all our plates during The Hungry Gap when other crops can be sparse.
Wild garlic leaves have a milder taste compared with dried garlic, and are good stirred into soups, risotto, pasta dishes and eggs; hardcore garlic fans may enjoy wild garlic shredded into salads. Here are a few recipe suggestions.
Wild Garlic Chicken Kiev with Baked Beetroot Bubble & Squeak
Chicken Kiev is a retro classic. Originally made with dried garlic, it works equally as well with the fresh wild garlic we pick each year on the farm. You may get a little butter leak from your chicken; this is normal, just pour it over at the end.
Wild Garlic & Potato Soup
Paired with the punchy taste of wild garlic, potatoes make a wonderfully savoury and inexpensive soup. Increase the amount of wild garlic, if you dare! We send out the wild garlic leaves but not the flowers, as they’re too delicate to travel, so you’ll have to forage for those if you want to use them – or garnish with lots of chopped parsley instead.
Read the full wild garlic and potato soup recipe.
Wild Garlic Pesto Pasta with Slow Cooked Courgettes
Watch as the courgettes collapse into a thick and unctuous sauce. Low and slow is the key. If you have lots of wild garlic, the pesto recipe can be scaled up and will keep well jarred in the fridge for at least a week if covered with a layer of oil.
Read the full wild garlic pesto pasta with slow cooked courgettes recipe.
Lemon & Thyme Pork with Potato & Wild Garlic Hash
For this recipe, we use spare rib pork steaks as they have a deeper flavour and wonderful marbling of fat to keep them succulent. Paired with chucks of fried potato and wilted wild garlic, this recipe makes a quick, simple dinner.
Read the full lemon & thyme pork with potato & wild garlic hash recipe.
Broccoli, Tomato & Wild Garlic Wheatberries with Mashed Potato
If you’ve not tried wheatberries (wholegrain wheat kernels) before then I hope you like them and want to use them again. They add a really good texture to vegetarian dishes, and can be used in stew style dishes or cooked, cooled and used in salads.