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Wild Garlic Recipes

Wild garlic is one of my favourite seasonal ingredients. It’s a beautiful herb with delicious flavour and is incredibly easy to forage. March and April is the time to go picking, and wild garlic is hard to miss. It’s one of the first plants to carpet the woods and its pungency as you walk through is all pervading. However, when you cook wild garlic it has a delicate flavour. In the spirit of wild garlic season, I wanted to share a few of my favourite recipes for enjoying this delicate herb.

Tips

  • This time of year, early March, you will find the wild garlic poking up in low-lying places by streams and protected woods. Make sure you pick away from dogs and roads and don’t trespass: the wild garlic might be free, but the landowner may not appreciate your picking!
  • I take a carrier bag with me, fill it up and it will last perfectly in the fridge for a week.
  • Wild garlic leaves are best when very tender, so pick when the garlic is just coming up. Choose small tender leaves - the moment the garlic begins to flower, the leaves become too strong and brash in flavour. But the flowers do make a pretty addition to spring salads. 
  • To eat raw, find the youngest leaves and add to a salad mix. I generally find the taste of uncooked wild garlic too strong.
  • Be adventurous and use wild garlic instead of spinach leaves, mix and match. It goes well with watercress. Add it to your favourite pasta sauces, or use wild garlic for a tangy pesto that makes a versatile addition dip, pasta sauce or filling for your favourite foods - especially mushrooms.
  •  Wash well before cooking with foraged plants.

And if you're interested in learning more about foraging, keep an eye on our upcoming local foraging walks around Bath!

Wild Garlic Recipes from Demuths Cookery School:

More Wild Garlic recipes from around the web:

What are you making with Wild Garlic this season?

Let us know on FacebookTwitter, or in the comments!

Photos by Rob Wicks of Eat Pictures.

Comments

Roger on 19th Apr 2016 said:

Hi All,

I want to make some wild garlic pesto, but to keep all year round, I know it can be frozen, but does anyone know of a recipe that heats the pesto and can then be sealed in a jar and keep for ages?

I have been told that the method of covering it with oil is dangerous as botulism can easily occur…

Thanks all

Roger.

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