The smell of wild garlic is a herald of spring – and it reminds us that the liver can do with some wild garlic magic support at this time of year.
What do you need to know:
Pick freshly from February until April. Wild garlic usually grows in woods and damp places, usually next to or among bluebells. Make sure you don’t pick Lily-of-the-Valley by mistake and pick the wild garlic that is growing away from any path where dogs might pee! 🙂
Try this incredibly easy and delicious wild garlic pesto recipe (strong garlic flavour!)
2 handfuls wild garlic
1/2 cup fresh parsley
1/2 cup roasted walnuts
1/2 cup roasted sunflower seeds
1/4 cup olive oil
2 tsp lemon juice
Salt & pepper
Preheat the oven to 200˙C. Roast the seeds and nuts for 10 minutes (to get rid of the enzyme inhibitors.
Wash the wild garlic (you can even soak in water with a bit of vinegar)
Blend all the ingredients in a food processor until you get a smooth pesto texture.
Place in a glass jar and cover the top with olive oil to prevent oxidation.
Wild garlic has the greatest effect on lowering blood pressure.