Foraged wild garlic has fast become an essential ingredient for Spring menus. To be honest, it’s one of those crops that shows up the urbanites. Out in the countryside, you fill carrier bags with the stuff for free. Here, it fetches a fair price by the kilo.
Key facts
Various plants are called ‘wild garlic’ but it’s allium ursinum (below), a.k.a. ramsons, that’s the one we’ll supply from Covent Garden. It’s in the same plant family as chives. The white flowers are also a prized ingredient.
Other common species include allium triquetrum, a.k.a. three-cornered garlic (pictured below). The name refers to the almost triangular cross-section of the stems . The flavour is typically a touch more pungent than the more common crop. The flowers also have a distinctive shape.
Uses in the Kitchen
Wilted like spinach, wild garlic adds a subtle surprise to a risotto or bowl of spring greens. Wild garlic butters, mayo and pestos are highly versatile. How about a wild garlic butter for a twist on a chicken Kiev? WIld garlic adds an edge to soups. You can preserve the flavour of wild garlic when blitzed into oils.
