Wild Garlic

The Magic of Wild Garlic

As spring unfolds, the season for wild garlic begins, bringing with it a burst of flavor and health benefits. This foragers favourite is incredibly versatile in the kitchen and is a great addition to many dishes. It is also extremely good for you and is said to be even better than regular garlic for reducing blood pressure.

Wild garlic grows prolifically in woods as it prefers a shady, damp location and is an indicator of ancient woodlands. In spring it can be seen carpeting the floor of woodlands, and creates a beautiful sight (and distinctive smell) when out walking. There is something almost magical seeing swathes of shiny pointed green leaves and sprawling spikes of white flowers as far as the eye can see.

Here at Rogues Haul we have a few patches of wild garlic in the garden. There are a couple of tubs dotted around the patio area where I keep most of my herbs, but there is a more established patch in a shady spot under some mature trees. This patch is now flourishing and has come on significantly from the few pale shoots that were there just a couple of weeks ago.

Culinary Uses of Wild Garlic

There are many uses for wild garlic and I have already been harvesting some of the young fresh leaves to chop and add to dishes just before serving. The leaves wilt quickly and rapidly lose their flavour so the key is to add them at the last minute to maximise their impact in any dish. Stir them in to soups, stews, pasta or risotto and you won't regret it. The leaves and flowers can even be eaten raw and make a lovely addition to salads. The flowers have a mild oniony flavour and look so pretty sprinkled over dishes. You can even eat the root which has a much more pungent flavour and benefits from being cooked out as you would with "normal" garlic.

The leaves can be added to many recipe mixes including dumplings, gnocchi, fishcakes or even savoury cheese and wild garlic scones (see below). The mild oniony taste really does lift a dish to new heights. It also makes a great base for pesto, so why not try making this pesto recipe from a another post using the wild garlic in addition to or instead of the basil.

Preserving Wild Garlic

As the growing season for wild garlic is relatively short I like to find ways to make the most of it, including preserving it for future uses. The best way to do this is to make a compound butter which can then be refrigerated or even frozen. It’s delicious added to steaks, fish or vegetables but even better stirred through steaming hot linguine or as the base for home made garlic bread. Simply slice a ciabatta lengthways, slather with the butter, wrap and roast for 10 minutes until the bread is crispy and the butter oozing.

Wild Garlic and Cheese Scones

Ingredients:

• 250g self-raising flour

• 1 tsp baking powder

• 1/2 tsp salt

• 50g cold unsalted butter, cubed

• 100g mature cheddar cheese, grated

• 50g wild garlic leaves, finely chopped

• 150ml milk (plus a little extra for brushing)

• 1 egg (optional, for a richer dough)

  
  

Instructions:

1. Preheat the Oven: Preheat your oven to 220°C (200°C fan) or 425°F. Line a baking tray with parchment paper.

2. Prepare the Dry Ingredients: In a large mixing bowl, combine the self-raising flour, baking powder, and salt.

3. Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. Add Cheese and Wild Garlic: Stir in the grated cheddar cheese and finely chopped wild garlic leaves.

5. Mix the Dough: Make a well in the center of the dry ingredients and pour in the milk (and the beaten egg if using). Mix gently with a fork or your hands until the dough just comes together. Be careful not to overwork the dough.

6. Shape the Scones: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a round about 2-3 cm thick. Use a round cutter to cut out scones and place them on the prepared baking tray. Gather any scraps, re-roll, and cut out more scones.

7. Brush with Milk: Brush the tops of the scones with a little milk to help them brown nicely.

8. Bake: Bake in the preheated oven for 12-15 minutes, or until the scones are well-risen and golden brown.

9. Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. They are best enjoyed warm with a bit of butter.

   
   

These wild garlic and cheese scones make a perfect snack or accompaniment to soups and salads. So the next time you are wandering through the woods in Spring; keep your eyes, and nose on alert for this foragers delight.