Three-cornered leek (Allium triquetrum) is everywhere at the moment, and it seems such a shame that so many people walk past it. Instead choosing to buy at great expense regular leeks or spring onions from their local supermarket. Food-miles instead of food-steps.
There is much debate as to the qualities of three cornered garlic with two camps emerging. One side stating that it tastes like Ramsons (wild garlic) with a more pungent garlicky flavour. The other camp belives firmly that it is more akin to leek than garlic, and so the debate continues.
For me it has leeky, garlicky qualities. I know, sitting on the fence on this one. I leave the texture and taste for you to decide and start coming up with creative ways to use it.
Under Schedule 9 of the Wildlife and Countryside Act (1985 and amendments) it is an offence to deliberately or accidentally introduce this plant into the wild. Make certain when harvesting, to use suitable containers that do not allow any part of the plant to accidentally fall out when transporting back home. And dispose of any unused material safely (not your own compost bin, or green bin, instead use black bin). – Mark Duffell from Arvensis Ecology
- 1 cup of Thai jasmine rice (sticky rice)
- 4 cups of water
- 3tbsp Thai tom-yum paste
- 1 six inch strip of dried kelp (cut into small strips)
- 2 cloves of garlic (chopped)
- 300g smoked haddock (ripped or torn)
- Put rice, tom-yum paste, kelp and water into a pan and bring to a simmering boil.
- Cook for 10 minutes (Jasmine rice usually only needs this long).
- Add garlic and smoked haddock and simmer for s further 5 minutes.
- Stir often as the rice can start to stick to the bottom of the pan.
- Turn off heat, allow to cool, then serve in bowls.