Wild garlic recipes and uses

[Elouera]

I picked some today (with landowners permission) but never used or tried it. I plan on making pesto, but what else have you done with it? Any sauce I can put with a roast chicken?

I made flatbreads with it last week - SR flour, natural yoghurt, lots of finely chopped wild garlic and some grated parmesan. Made into a dough and then shaped into flatbreads and fried on both sides. Really nice.

Can't help re chicken though, sorry.

you can use it to make a roast chicken tray bake- recipe here. You can also use it to make wild garlic and potato soup x

You can use it to make garlic oil. Blanche it, dry it in strips, add it to sunflower oil, blend it and leave it.

You can have some of mine, I’ve a shit ton of it, and have to strim it out, it’s a bastard and spreads everywhere and a night mare to get rid of. Absolutely stinks as well.

And I love garlic but no one wants their garden to stink of it two months of the year,

Ooohhh, the chicken traybake looks good, and the flat breads. In fact, all great ideas, thanks.

What does it look like in the wild, do you have a photo? I think I have some growing in my garden but not sure

This is what I was picking this morning. It has small, white, star shaped flowers and smells of garlic. Not to be confused with lily of the valley which is poisonous!

Last time I found wild garlic I blanched some and chopped it up and put it in cheese scones. I cooked some of the scones straight away and froze some raw to cook from frozen later.

Thanks, what I have growing looks different so I’ll ignore it!

I love wild garlic. I use it to make a pesto (freezes nicely) and also simply as another green in dishes. It is lovely with fish dishes.

It tastes really nice with eggs, I love it in a cheesy omelette

Risotto www.houseandgarden.co.uk/recipe/wild-garlic-risotto

Well, I briefly blanched the leaves, put into cold water and tried it, but it was almost tasteless! Only the slightest hint of garlic and more like tasteless spinach!

I also tried the seeds and flowers, which were stronger, but in a cooked dish, they too were tasteless.

Is the trick to only use it raw for any flavour? or do most people still add regular garlic for taste?

I made a lovely spicy green salsa with it last week to go with chicken - whizzed lots of leaves up with coriander, parsley, green chillies, salt, pepper and olive oil. Quick and very tasty.

Here's the stuff I used. It had lots of flavour and I didn't use normal garlic in addition.

Liking the idea of it in a cheese omelette.

I had a tiny frothy wild garlic soup as an amuse bouche in a posh restaurant which was one of the nicest things I’ve ever tasted. I’ll try and find a recipe.