06 Apr Wild Garlic – Pesto, Sauces & Pickles
‘Tis the season, the time of year which we welcome most! Not only are the days getting longer but the woodland floor is beginning to burst with the heady scent of wild garlic. The lush green leaves carpeting the woodland floor, filling the air with a plume of garlicky goodness. You’re most likely to smell it before you see it!
Wild garlic is super versatile, the possibilities are endless and only limited by your creativity. Here we will show you how we preserve this precious bounty which we always hope will see us through until the next season. However if your greedy like us then that’s never quite the case as it always seems to vanish far too soon!
The Classic – Wild Garlic Pesto
100g wild garlic
30ml rapeseed oil
Salt and pepper, to taste
- Toast the hazelnuts and cool
- Finely grate the parmesan and add to a food processor, pulse until coarse
- Add in the wild garlic leaves, salt, pepper and oil, pulse again until everything is well combined.
- If the pesto is too thick for your liking then add a drizzle more oil until your happy
- Taste and check the seasoning, adjust if necessary
- Place into sterilised jars and store in the fridge
Incredible stirred through fresh pasta!
Wild Garlic and Nettle Oil
A good handful of wild garlic
A good handful of nettles
100ml rapeseed oil
1/2 lemon (zested)
- Wash the wild garlic and nettles
- Blanch the wild garlic and nettles in boiling water for 1 minute and refresh in cold water
- Remove from the water and pat dry
- Place all of the ingredients into a nutri-bullet or high powered blender.
- Blend the oil until nice and smooth
- Check your seasoning and adjust accordingly
- Place into sterilised jars, store in the fridge and consume within 3 weeks
Great drizzled over a shakshuka or tossed through green veggies destined for a char over the fire!
Pickled Wild Garlic Flower Buds (Scapes)
A few good handfuls of unopened wild garlic flower heads
300ml cider vinegar
1 tsp salt
½ tsp mustard seeds
A good pinch pink peppercorns
1 piece of lemon peel
- Wash the wild garlic flowers and pat dry
- Make the pickle liquor by boiling together the rest of the ingredients
- Allow the pickle liquor to cool completely
- Pack the wild garlic flowers into sterilised jars
- Cover with the pickle liquor making sure they are completely covered
- Seal the jars and place in a cool dark cupboard
- Allow at least a week before eating
These pickles really pack a punch, so go easy. Awesome with a mature cheddar or use to brighten up a salad.
Wild Garlic Seed Capers
Enough wild garlic seed heads to fill a jar
3 tbsp coarse salt
300-400ml red wine vinegar
- Remove the seed heads from the stem (we find the easiest way is to either use a fork or snip them with a small pair of scissors).
- Wash the flower heads and pat dry.
- Salt the garlic seeds and allow to sit in the fridge for 3 weeks.
- Rinse the salt from the garlic seeds and dry on kitchen paper.
- Place the seeds into a sterilised jar and cover with red wine vinegar.
- Leave for at least a month before tucking to allow the flavours to mellow.
We love to scatter these small but mighty capers over canapés, especially pigeon saltimbocca or our gin and beetroot cured trout!
Please Take Note!
Make sure you carefully identify any foraged plants you’re planning to eat to 100% certainty with a good field guide, or three. If in doubt, leave it out.