Traditional and Modern Use of Wild Garlic

Click here to get the Eatweeds newsletter each week, read by 8000+ foragers, herbalists and plant lovers. The leaves of wild garlic harvested before flowering have a delicious, sweet and pungent taste. Excellent raw in salads and as pesto. Dry or dehydrate leaves to make crisps. Cooked leaves are a good vegetable, and they lose … Read more

Wild Garlic Kimchi

The sun is shining. The wind is fresh. And there’s that inevitable feeling in one’s bones that Spring may well have finally sprung! Excitement seems to be going viral. Down here in deepest Devon folks spirits lift dramatically. You see it in everyone. Faces are beginning to smile again. Say hello as you pass them by. … Read more

Getting Wild In Laos With Three Cornered Leek

Recently I have been craving south east Asian food. And one dish in particular has been coming to mind. I even dreamt of it one night. Maybe its because at this time of year I am usually sitting in a forest somewhere in south-east Asia recording the local wild food plants. Or maybe it’s simply … Read more

Wild Garlic & Nettle Nut Loaf

With the Wild Garlic aka Ramsons (Allium ursinum) filling the hedgerows at the moment, along with lovely Stinging Nettle tips (Urtica dioica) I was wondering how I could combine them to make something other than pesto or soup. Rummaging through my cupboards, I chanced on a few choice ingredients, and decided to combine them to … Read more

Wild Garlic Pakoras

Spying some pakoras in my local India delicatessen, I pondered on whether Wild Garlic/Ramsons (Allium ursinum) would work as a replacement to the usual spinach. After all, once steamed it does resemble spinach in texture. So using the remainder of the Wild Garlic that I had gathered along with about ten other wild edibles for … Read more

Wild Dolmades, Nettle Puree and Pickled Ramsons Buds

Paul Wedgwood, Edinburgh’s leading wild food chef from Wedgwood The Restaurant, reveals his extraordinary Wild Dolmades recipe using Garlic Mustard aka Jack By The Hedge (Alliaria petiolata). This is an extraordinary dish and well worth spending the time to make. Further reading: Traditional and Modern Use of Stinging Nettle Ingredients DOLMADES 20 medium garlic mustard … Read more

Fermented Wild Garlic

Fermented wild garlic allows you to keep your greens ‘fresh’ for many months. However, they are so scrummy that I suspect they won’t last even a few weeks! Nature’s natural probiotics, lactic acid fermented foods have been used by indigenous peoples for millennia. It’s the way we preserved food before the arrival of the refrigerator! Fermented Wild Garlic Recipe … Read more

Pickled Wild Garlic Bulbs

My heart jumps for joy when I see the first shoots of wild garlic (Ramsons) appearing, it calls in the beginning of Spring and finally the return of the sun. There is so much you can do with wild garlic, but this simple wild garlic recipe will have your taste buds perking up at the … Read more

Wild Garlic Pasta Sauce

I use the fresh young growth of wild garlic (Allium ursinum). For this recipe, I harvested the leaves in the first week of February, when the flavours explode on your taste buds as the new edible Spring growth starts to emerge from hibernation. A quick, simple wild garlic recipe if ever there was one. Wild … Read more

The Perfect Wild Garlic Omlette

I know sounds daft, doesn’t it? Surely everyone knows how to make an omelette? Nope, they don’t and certainly not like this one! Wild garlic is so versatile, and whipping up this quick wild snack can be a breeze. You just need the right pan! Wild Garlic Omelette: Ingredients 1 handful of wild garlic/ramsons leaves … Read more

Wild Garlic Vinegar

Vinegar can be made from literally hundreds of different plants. A never-ending plethora of culinary delights to tickle and tease your senses. So play away. Indulge. Create wonderment from the simple things in life, and it doesn’t get much easier than this wild garlic vinegar recipe. Ingredients 100g wild garlic leaves (chopped) 500ml cider vinegar … Read more