Wild garlic season is here. From late March to early May, you'll find this delicious wild plant growing on the ground in shady damp areas such as woodlands. Wild garlic is recognisable by it's broad, glossy, bright green leaves. Later in the season it will grow small star-shaped flowers. In an area with lots of wild garlic you'll be able to smell it in the air, but if you're not sure, break a leaf and give it a sniff, the smell is unmistakeable.
I gathered mine whilst out walking in the woods in Northumberland. If you're going foraging, here's an easy recipe to try.
Wild Garlic Pesto (SERVES 4)
150g wild garlic leaves - washed and roughly chopped
1 lemon - juice and zest
150ml olive oil
50g pine nuts
60g parmesan (50g for the recipe, 10g to top)
Instructions
Just blitz all your ingredients together in a blender, it's that simple! Serve with a good quality pasta and some wild rocket. Delicious!
