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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. But first a few tips...

Wild garlic growing

Tips for picking wild garlic

  • This time of year,  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.
  • 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 eating.

Wild garlic recipes from Demuths

Wild Garlic Pesto


Gluten-Free Wild Garlic and Cheese Cornbread 


Wild Garlic Soup


Wild Garlic Frittata


Spinach and Wild Garlic Malfatti


What are you making with Wild Garlic this season?

Let us know on  FacebookTwitter, or in the comments!

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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Cathy on 15th Apr 2017 said:

Wild garlic must be different in the UK than in the US….wild garlic in the US is long slender leaves which are hollow inside…they look like chives…And wild onion are like the leaves you have in the UK for garlic….

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