Inspiration from Kelly Holden

The Wild Garlic season is well under way here on the Isle of Wight, and I’ve be out harvesting some to make delicious recipes, like the ones below.

Last year I found a huge patch of Wild Garlic, the most I’ve ever seen in one area. The photo is of one small patch in this forest.  The smell was intense and pungent.

Wild Garlic, or Ramsons, are part of the Onion family and their Latin name is Allium ursinum. They grow wild in damp woodland and particularly near fresh waterways. They can often be found at this time of year growing abundantly along riverbanks, where their intense pungent garlic odour can be smelled even before they come into view!

All parts of the plant can be eaten. The young shoots can be eaten as an alternative to chives – a close relative also in the onion family. The leaves can be used in many recipes, including the ones below and, when wilted down and steamed make a nice tangy alternative to spinach.

The white star-shaped flowers make a lovely decorative addition to a salad and I like to pickle the scapes – the tender unripe flower buds and stems- to eat all year round.

When harvesting wild garlic on private land get the landowner’s permission, especially if you want to dig up the bulbs, and, unless you can be 100% certain that the plant you want to harvest is wild garlic, leave well alone, as there are several toxic plants that look similar, although the smell will generally give it away!

Wild Garlic Mayonnaise

Ingredients:

• 2 Ripe Avocados
• ½ cup of cashew or pine nuts
• A small handful of Wild Garlic Leaves
• 2 Tbsp Olive Oil
• 2 Tbsp lemon juice (approx. half a small lemon)
• ½ cup of water
• Pinch of salt and black pepper

Method:

1. Open and scoop out the flesh of the avocados.
2. Add to a high-power blender, along with the rest of the ingredients.
3. Blend until smooth adding more water if needed.
4. Pour into a lidded glass jar and spoon enough olive oil over the mayonnaise to keep out the air.
5. Store in the fridge for up to 5 days.

Uses:

1. Spoon some into a raw chopped salad.
2. Add to a cooked pasta dish for a tasty alternative to a tomato sauce.
3. Spread onto bread or toast instead of butter and add your favourite fillings.
4. Experiment with savoury and sweet additions, like the frozen strawberries in the photo – surprisingly delicious!

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Wild Garlic Hummus (Chickpea Free)

Ingredients:

• 1 large or 2 small courgettes, peeled
• 1 small handful Wild Garlic
• ¼ cup tahini
• ¼ cup olive oil
• 3 Tbsp lemon juice
• ½ tsp cumin powder
• ½ tsp paprika
• Pinch of salt.

Method:

1. Blend all the ingredients together in a high-speed blender or food processor until smooth.
2. Taste and adjust seasonings if needed.
3. Spoon into a glass bowl and sprinkle a little paprika on top and a small spoonful of olive oil before serving.
4. Store any unused hummus in the fridge for up to 5 days and cover with a little olive oil to keep out the air.

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Wild Garlic Soup (serves 4)

Ingredients:

• 2 Tbsp of olive oil
• 2 spring onions
• 3 stalks of celery
• 1 large handful of washed wild garlic
• Small handful of fresh or frozen spinach
• 4 cups of vegetable stock
• 1 tsp of white miso
• Pinch of sea salt and black pepper

Method:

1. Chop the onions and celery into small bitesize pieces.
2. Shred the wild garlic and spinach into small pieces.
3. Heat olive oil in a large saucepan and add the spring onions and celery.
4. Sauté for 3-5 minutes on medium heat until soft but not browned.
5. Add chopped wild garlic and spinach, stir well to mix and place a lid on the saucepan.
6. Turn heat down to low and leave to sweat for a further 5 minutes.
7. Add vegetable stock and miso, stir and increase heat until soup is bubbling.
8. Simmer for 5 minutes.
9. Transfer soup into a high-speed blender and blend until smooth.
10. Add seasoning to taste and pour into warmed bowls.
11. Sprinkle some finely chopped wild garlic and black pepper on each bowl before serving.