The pungent scent drove me onwards, deeper into the woodland … in search of that sign of Spring, wild garlic.
As a child, some of my happiest times were spent on my Grandmother’s family farm in Co Tipperary, climbing over stiles in the early morning with my great-uncle looking for wild mushrooms, or off into the woods to collect armfuls of wild garlic.
Last year, I made pesto from the bunches I collected – it had a distinctive pungency but, perhaps, it lacked the intensity of basil.
On the farm it was swirled through our mashed potato, in place of cabbage, to make Colcannon
I think the simplest way is the best; I use it as a fresh (and free!) Spring green with whatever vegetables I have available
Here I’ve added it to Bulghur wheat, along with lemon juice and garlic (mint if you have some available) to make Tabbouleh.
Wild garlic (Allium ursinum) has been widely eaten in Europe since the Mesolithic era. It is found in damp, deciduous woodlands. It is said to aid digestion, contains Vitamin B and folic acid.
Foraging is very much the zeitgeist, and indeed we all happily collect blackberries from the hedgerows in autumn. Fresh, healthy and free.
But please take care when foraging, learn from someone experienced …. just in case!
I don’t suppose you’ve got any pictures of the wild garlic plants have you? I’m just wondering if I passed a load yesterday on my woods jaunt but I didn’t know what they were. I love the look of that recipe. It looks really tasty.
Added photo above – when it’s in flower – which should show you the leaf shape but it’s the distinctive garlicky smell which you should be able to detect.
Nice post, Jardin. Thanks! Seeking wild garlic in County Tipperary sounds like a fine experience for a child or an adult.
Thank you Jim! I guess I was lucky to have that opportunity as a child.