The smell of wild garlic is a herald of spring – and it reminds us that the liver can do with some wild garlic magic at this time of year.
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 an even greater effect on lowering blood pressure than cultivated garlic.