It’s wild garlic season again, whoopie! I just ate a fabulous sandwich of local Devonian Curworthy cheese with a perfect accompaniment of garlic leaves. Here are some more ideas of how to use this abundant spring herb.
Rice – Wild garlic risotto
Mash – Chop the leaves and mix them into mashed potato
Fish – Wrap the leaves around fillets of buttered trout and bake gently in the oven. The leaves also compliment smoked fish
Mayo – Chop the leaves into sour cream or fresh mayonnaise and use as a dip
Salad – Use whole leaves in salads and decorate with the flowers.
Sandwiches – Add the leaves to cheese or ham and mustard sandwiches.
Spinach – steam with spinach, I prefer to mix as they are a bit watery steamed alone.
Puree – puree with oil and use as a drizzle or dressing.
Scrambled eggs – chopped into creamy scrambled eggs, divine.
Butter – flavour softened butter with chopped leaves and harden in the fridge
Frittata – one of the best
Hummus – tahini, chickpeas, wild garlic
or try my wild garlic flower tempura
or use wild garlic instead of nettles in my gnocci recipe