5 wild garlic recipes

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 Originally made with dried garlic, it works equally as well with the fresh wild garlic we pick each year on the farm.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.

Read the full wild garlic chicken kiev with baked beetroot bubble & squeak recipe.

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.

Read the full broccoli, tomato & wild garlic wheatberries with mashed potato recipe.

5 responses to “5 wild garlic recipes

  1. You can substitute ground hazel nuts for the pine nuts in pesto. I have a hazelnut tree and plenty to use in as many recipes as possible. Roast the raw nuts at 180° for 10-15 minutes to bring out their flavour.

  2. Henrietta Campbell.

    My favourite way to use wild garlic is in a mushroom risotto.

  3. I used the wild garlic last week in a Butternut Squash (from months ago that has kept quite happily in my pan cupboard, albeit in my pretty much unheated house, my fault I’ve not got the heating sorted out this winter yet – it was surprisingly full of flavour and sweet, no idea if Squash get more flavour and sweeter with age? but suddenly pumpkin pie makes more sense, but I digress) Lentil & Coconut Curry that required spinach. I didn’t have spinach but I did have the wild garlic.

    it really added loads of flavour.

    also me and hte carers were glad it was labelled, we expected bulbs not leaves so that was a bit of confusion when they dove into the veg box to see what had arrived. it does make fridays quite exciting!

  4. We made a fabulous omelette with wild garlic, mushrooms & smoked Lincolnshire Poacher, the wild garlic adding a fresh & pungent twist!

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