Aside from the pesto, what If I can not to do with wild garlic?
“Any serious cooking turns wild garlic into a green mixture,” warns writer and gardener Mark Diacono. “The pesto looks good on him, because it only warms up from the heat of the pasta.” So faced with an abundance of things, Christine needs dishes that require little or no cooking.
Fortunately, eggs welcome that kind of thinking, especially scrambled ones. “When you have 15 to 20 seconds of stirring left, add grated wild garlic and it will indulge in the heat of the eggs,” says Diacono, whose new book Herb: a cook’s companion comes out this month. “That way, you’ll also keep the freshness green and garlic, which is lovely.” Alternatively, add crushed leaves into chopped eggs. While chives and tarragon may seem like the no-brainer for eggs, Diacono suggests parsley: “It works great with wild garlic, especially when added to mustard mayo to accompany the eggs on toast.”
Wild garlic is a great finishing touch for risotto (crumbled and then removed from heat, says Diacono) and broths. “Use it like spinach,” says Robin Gill, chef and owner of Darby’s, Bermondsey Pantry and Sister in London. “For a simple Japanese-style broth at home (brown miso, boiling water, veggies, maybe some poached fish), I’ll add wild garlic last. It just elevates things. “
Young, succulent leaves are a good companion for leafy salads, but make sure they are cut small. “Around 7-8 cm max, so you get this ‘ping’ here and there,” says Diacono. “It’s also wonderful with a little grated mint.” And keep the dressing simple: lemon juice, good olive oil, a hint of mustard, maybe a little honey. “You don’t want to drive a bus on wild garlic.”
Gill turns an abundance of garlic into a little better than butter. Fold equal amounts of minced parsley and wild garlic in softened butter, season, then use wax paper to roll it into a cylinder. “If you’re cooking mushrooms, add a knob of butter last or pop it in the pan when frying fish,” he says. It also works well with lamb: “Cook a grill or chop, rest, then turn on the grill and put a cylinder of butter in the eye of the meat, strain under the grill and the flavored butter will ooze into the lamb. “
You also have the flowers and stems to play with. The latter, says Gill, can be chopped and pickled: put 500 ml of water, 400 ml of vinegar and 100 g of sugar in a pan, bring to a boil, and then pour over the stems in sterilized jars. “Drain the pickled stems, fold the yogurt, and have it as an accompaniment to something spicy, like curry.” The flowers, meanwhile, could live among filo blades to make a lid for, say, chicken pot pie. Butter one sheet, sprinkle with flowers, top with another sheet, brush with more butter, then bake.
Finally, after the flowers come the seeds, which Gill packs in salt for a few hours, before rinsing and stripping. “Then you have wild garlic capers, “he says.” They’re great in salads and sauces, and they’ll be good for a year. “
George is Digismak’s reported cum editor with 13 years of experience in Journalism