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Wild Garlic Edible or

Wild Garlic Edible or

Wild Garlic Edible

Have you ever wondered what garlic was actually called in its native land?Wild garlic (ramson) is an edible wild plant, 15 to 40 cm high when mature, with a characteristic garlic smell, especially when its leaves are crushed. Its star-shaped flowers and elongated bulb are both white. The long-stemmed, oval, pointed leaves are glossy to varying degrees. This plant often grows in large carpets in cool undergrowth, in damp shady valley bottoms or along streams. The leaves appear in February-March and the flowers from April to early June. The leaves are picked until the first flowers appear.In 2019, poison control centres reported 31 cases of exposure to autumn crocus, including four serious poisoning cases. This spring, a death occurred following consumption of autumn crocus mistaken for wild garlic when it was picked and used to prepare pesto.

Garlic

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As the name suggests, it’s the wild cousin to the garlic you use in the kitchen. Wild garlic is a leafy green bulbous perennial native to Britain that starts to appear as small shoots in February, flowers in April and goes to seed around June. Also commonly known as ramsons, but not to be confused the other edible wild allium, three-cornered leek, wild garlic grows prolifically in damp woodland. Until recently it’s been the secret of foragers and seasonally focused chefs, but in the last few years it’s become a must-eat ingredient in the spring food calendar, popping up at farmers markets and being picked commercially. It’s one of a foragers favourite finds – it grows in abundance and signifies the start of spring. There are a couple of poisonous plants that could be mistaken for it, Lords and Ladies being the most common, but the identification is in the scent – none of the other plants will smell of garlic. With all foraging, Good Food recommend you go with someone with experience and knowledge and refer to recognised foraging books as well as websites.

This vibrant veggie soup uses not one, but two, foraged goods – wild garlic and nettles are both in season around the same time and make a delicious combination. Add these to spring greens and diced vegetables to make a nutritious, low-fat soup bursting with seasonal flavours. If you aren't able to find nettles, it's also possible to make this using just wild garlic – aim for about 500g.Wild garlic is a bulbous, perennial plant and a relative of chives that grows wild in damp woodlands, and is often found in marshlands (fenlands) or near water drainage ditches in Britain and throughout Europe. It can be used in many of the same ways you'd use ramps, leeks, or green garlic, but especially as garlic itself, with some minor alterations and imagination: scrambled into eggs or frittatas, tossed into pasta dishes and stir-fries, or simmered in soups or added to soups. (Source: www.thespruceeats.com)

 

 

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