Wild Garlic Pesto is a classic use of the bountiful Wild Garlic leaves in the Spring. I am always on the look out for new uses for it. Here are some new and old ideas:
Toss through pasta, gnocci or veg
Swirl on top of soups
Use on bruschetta or crostini
Spread on bread with hummus
Stuff or coat chicken or fish – as is or mixed with butter
Use as a salad dressing
Mix in to mashed potato or potato salad
Use as a dip
Put on prawns
Bake into your favourite bread dough
Put on baked potato
Try as a sandwich filling
Wild garlic cheese scones!
Stir into risotto
Add a spoonful to egg dishes like an omelette or frittata
Feeling inspired the other day, I made up my own recipe “Wild Garlic Pesto and Tomato Pasta Bake” – recipe below. Serve with a nice green salad – ideally foraged!
Read more about Wild Garlic – finding, season, id, other uses etc. here.
Wild Garlic Pesto
Pick your favourite recipe from the many online or adapt the below. The below is vegetarian-friendly omitting Parmesan cheese. It is a recipe that you can freely tweak to your own personal tastes. You can freeze the sauce in ice-cube containers, which will then give you a supply of this wonderful pesto throughout the year. Alternatively, it will keep in a jar in the fridge for a couple of months if covered with a layer of oil.
Serves 4 – 6
75g hazelnuts (or all walnuts)
175ml extra virgin olive oil
150g fresh very young tender garlic leaves
2 tbsps lemon juice
salt and freshly ground black pepper
Options / Alternatives:
Nuts – cashews, almonds, walnuts or hazelnuts in place of the pinenuts
Oil – Olive, Rapeseed or Sunflower
Cheese – Parmesan, hard goats cheese or even a strong cheddar
If you prefer your pesto a little crunchy you can add the nuts at the end and blend a little more
Wash and dry the wild garlic leaves.
In a food processor crush the pine nuts and hazelnuts roughly and then decant them into a bowl and set aside.
Puree the wild garlic leaves with a pinch of salt with the olive oil just enough to break up the leaves to a rough texture.
Add the lemon juice and mix.
Pour the wild garlic mixture into the crushed nuts and stir in.
Season to taste.
Pesto Pasta Bake
400g pasta e.g. Penne
1 – 400g can of chopped tomatoes
1 – 2 cups of cheese (mozzarella or cheddar)
1 onion, chopped
Preheat the oven to 180C Fan/Gas mark 6.
Get some hot water heating up for the pasta.
Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent.
Add the tomatoes, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes.
Meanwhile cook the pasta in a pan of salted boiling water according to the packet instructions.
Once cooked, drain and pour into the pan with the tomato mixture.
Add the pesto and some of the cheese and mix well.
Pour this into a medium-sized ovenproof baking dish. Top with the rest of the cheese and bake for 15-20 minutes, or until bubbling and golden.
Yesterday was St David’s Day and was, meteorologically speaking, the start of Spring. For those of us that prefer the ancient ways of doing things, Spring doesn’t start until the 20th March with the equinox, which like solstices, is related to the orbit of the earth around the sun. Regardless of the date and whether you think it is Spring yet or not, a walk in the countryside will show that nature is definitely heading towards Spring. Green leaves are appearing on some of the hedgerow shrubs and bushes such as Hawthorn, Elder and Wild Gooseberry. The nettles are several inches high and ready for picking. I was delighted to find lots of Wild Garlic with leaves over 6 inches long and the air heavy with it’s pungent aroma and was inspired to write about it. Wild garlic is not only great to eat but also has many of the health benefits of the cultivated garlic, it is effective in reducing blood pressure and cholesterol levels.
Where to find Wild Garlic
Wild Garlic or Ramsons is found across most of the country. The map below from the National Biodiversity Network shows there is barely a 10 kilometre square in the country without it unless you are in the Highlands or Ireland. It is found in damp, Ancient deciduous woodlands, shady lanes and some hedgerows. Like Bluebells, it prefers slightly acidic soils so if you know a good Bluebell wood it might have Wild Garlic too. Given suitable conditions it can be prolific carpeting significant areas, almost turning the woodland floor white.
Wild Garlic Season
The leaves of Wild Garlic can be picked in most years from March to June. They are at their best and most flavoursome when bright green before the flowers open. As they age and start to turn yellow, the flavour is less strong. The star-shaped flowers are usually seen in May and June.
Identifying Wild Garlic
There are a few other plants that it is possible to confuse with Wild Garlic. The usual sources of confusion are young Lords and Ladies leaves, Lily of the Valley and Autumn Crocus. These are all poisonous so take care! Mistaking the latter for Wild Garlic has lead to a death in the UK – you have been warned! The best test is to crush a leaf and use your nose, if it smells of garlic it is garlic (though beware the smell of garlic can stay on your hands!).
Lily of The Valley has drooping bell-shaped flowers along the stem. Two or three leaves come from a single purple stem. It contains a toxin and mistaken identify has been the cause of poisonings in Europe.
Meadow Saffron (also called Autumn Crocus) has 5 to 11 “strappy” and almost vertical green leaves up to 40 cm long. It is mainly a plant of damp meadows and mainly found in the West Midlands, Welsh Borders and East Anglia though has been introduced in other parts of the country. It is a bitter tasting alkaloid, which is Nature’s way of saying “don’t eat me”. There have, however been many poisonings, some fatal, on mainland Europe when it has been confused with Wild Garlic growing in woods.
Smaller leaves of Lords and Ladies may be confused for Wild Garlic. It has many other names including Cuckoo Pint and Wild Arum. If eaten by accident they give an immediate burning sensation to the mouth and throat. This happened in April 2018 – a whole family were hospitalised for confusing Wild Garlic with Lords and Ladies.
Wild Garlic and Lords and Ladies are often found growing close together so it is worth being aware of the differences.
Lords and Ladies leaves have irregular edges and many deep veins.
A larger leaf has backward facing lobes – a bit like an arrow head and is pretty distinctive.
Smaller leaves can look more like a Wild Garlic leaf but the veins should still be obvious.
They won’t smell of Garlic.
Wild Garlic leaves are long, pointed, “spear-shaped”.
They do not have veins – just a prominent central mid-rib (looking like an extension of the stalk).
In the below photograph we have – from left to right:
1. Lords and Ladies – rear
2. Lords and Ladies – front
3. Wild Garlic – front
4. Wild Garlic – rear
Picking Wild Garlic
Do not dig up Wild Garlic bulbs. Unless you have landowner’s consent it is illegal and the bulbs are disappointingly small. Harvest leaves, stems, flowers and seed pods using scissors. Look out for bird droppings! Pick a little here and there rather than too much in one place and watch where you are putting your feet. As you pick, it is easy to bruise the leaves so put them gently into a basket or bag without packing them in. Like many wild leaves, they will wilt after picking so use quickly or refrigerate (in a sealed bag!).
Give any flowers a shake to remove any insects, wash in cold water. If required, pat dry with a kitchen towel or a tea towel to remove moisture.
Culinary Uses for Wild Garlic
You can use Wild Garlic anywhere where you would use regular garlic, the flavour is however milder.
Wild Garlic leaves are the mildest part of the plant. They can be harvested as early as the middle of January in a mild winter. They can be used raw sparingly in salads, in sandwiches, dressings and finely chopped as a garnish. A popular use is in pesto in the place of basil. I am a great fan of garlic butter made by mixing finely chopped leaves into salted butter. Use for garlic bread, Chicken Kiev or frying; it freezes well too.
When cooked the leaves can be used in many ways. The simplest use is as a vegetable as you would prepare and serve spinach. It can also be used blanched and pureed as a sauce for white fish, in soup (“neat” or mixed with nettle tips), stews, pasta sauce, risottos, quiche, frittata, cheese scones, focaccia, dumplings, and lots more – see recipe links at the end of this post.
The leaves can be preserved in honey, oil, as pesto, in pickles, chutneys and vinegars. A puree mixed with oil (rapeseed or oil) can be put in jars (Kilner preferable to tin-lidded) and covered with a little oil or frozen in ice cube trays. The leaves can be dried with a dehydrator or in a very low oven. When dry (brittle) store in jars in a dry, cool, dark place.
Fermenting is very much in vogue. You can create a pickle by pounding chopped leaves and salt and putting it in jars to ferment for 6 months at a minimum! (Alternative method in Mark Hix article 1 in recipe section).
Stalks / Flower Buds
The stems and unopened flowers can be added to salads and other dishes such as stir fries. They can be pickled or preserved by salting.
The opened flowers can also be eaten. The flavour is stronger than that of the leaves. In small quantities the flowers make a decorative and tasty addition to salads and can be used as a garnish. They can also be made into great savoury fritters.
Fruits (seed pods)
Another little used “crop” from the Wild Garlic at the end of the season as the flowers go over is the seed pods or fruit that form in their place. The flavour gets stronger as the seeds ripen. The seed pods can be stripped from the stalks with a fork over a bowl.
You can make Garlic butter by pounding them with a pestle and mortar and mixing with butter.
They can also be pickled (try elderflower or pine needle vinegar) and eaten with cheese or put in a dressing.
A salad dressing can be made by liquidising with a little olive oil.
Enjoy some scattered in a salad.
Wild Garlic Recipes
Articles / Pages with collections of Wild Garlic recipes