Wild garlic is one of the plants I usually forage mid-spring around May. Wild garlic grows in deciduous woodlands with moist soils. What I usually forage is wild garlic leaves, and I've never eaten wild garlic bulbs and flowers. Garlic leaves can be used in raw salads and they carry a very subtle garlicky flavour similar to that of garlic chives. When cooked, the flavour of the leaves becomes softer and sweeter. Wild garlic leaves are usually used in salads, herbs, garlic butter, sauce/pesto, and boiled as a vegetable in soup. The use of wild garlic leaves is similar to spinach. Please use it with various other dishes such as in the use of spinach
In this video, there are 2 types of wild garlic dishes that I made:
- Wild garlic with noodle soup (I use instant noodles, but you can also use regular noodles, or use pasta).
- Wild Garlic Omelette.
Here's the full recipe:
Wild Garlic Noodle Soup.
Ingredients: 1 pack of instant noodle 1 egg ½ carrot 1 bunch of wild garlic leaves 400ml water
Method: Slice wild garlic Boil the water Add carrot and egg to the boiling water Add noodles and the enclosed seasoning Cook for 2 minutes Add wild garlic leaves and cook for a further minute Ready to eat
Wild Garlic Omelette.
Ingredients: A bunch of wild garlic leaves 2 eggs Salt and pepper
Method: Slice the wild garlic leaves Crack and whisk the egg Add salt and pepper Heat cooking oil in a frying pan Add the wild garlic leaves Pour eggs over wild garlic leaves and let is set Flip over once and cook until done
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