It is a wild garlic or Ramsons season, and I simply adore it. It is such an unbelievable plant. If you are a garlic lover, you just can’t skip this plant. Pointed green leaves have amazing garlic-like flavor.
The whole plant is edible, and you can use the bulbs as well, but they are very small. The flowers are a beautiful and tasty decoration. With a little imagination, you can do stunning dishes with it. It is usable for salads, soups, and spreads. For example, I make frozen wild garlic soup cubes. I just blend the leaves with water and pour the liquid into an ice cube mold, and then every time I make the soup I just add a Ramsons ice cube for better flavor. And I add it to avocado. And of course I make wild garlic pesto, which can be used just like you would use regular pesto, for pasta or as a bread spread.
The possibilities with wild garlic are really endless. And it is extremely healthy. You can buy it at the farmers market, or, even better, pick it up yourself if you like hiking in nature. If you live in Europe or the U.S. you can easily find it in pretty much every forest, especially on riverbanks. I even keep a few plants in my backyard.
Wild garlic can be easily identified because of its strong garlic scent, but it can sometimes be mistaken for some other plants that can be poisonous. If you decide to pick it up yourself, be careful and be 100% sure you picking the right plant. If you are not, I recommend you buy it instead.
- 3.5 oz (about 100 grams) of wild garlic
- ½ cup (about 70 grams) of pine nuts
- ¼ cup (about 60 grams) of extra virgin olive oil
- ½ teaspoon of salt
- Place washed and dried wild garlic leaves, pine nuts, and salt into a food processor and pulse until everything is chopped.
- Slowly add the olive oil and process until smooth.
- Use it as a pasta sauce, salad dressing, or spread onto bread.