Go wild for fresh garlic
Wild garlic season is upon us and for those yearning a spring in their steps, or simply an abundance of tasty, fresh, free greens, now is the perfect time to take a walk in the woods, breathe in some fresh air and go in search of this prolific woodland cropper. This lush-leaved Allium is otherwise known as Ramsons, and the best accoutrement for helping you locate it is actually your nose.
Of all our native edible greens, wild garlic is one of the first to appear, the simplest to detect and the easiest to use. It is characteristic to old established woodlands and it also grows in dappled shade conditions such as along streams and shady hedges. When conditions are moist, shady and right, wild garlic thrives and can be quite an invasive plant. It tends to form a distinctive dense carpet of leafy green growth in spring, followed by a profusion of pretty white flowers in May.
The leaves are great munched raw or cooked. You could add them to salads, sandwiches, stir fries, stuffings, scrambled eggs, stews, soups, casseroles, pasta, pies, puddings, cheeses, breads, pizzas, marinades, quiches, lasagnas, risotto or ravioli. Any recipe that calls for spinach or other fresh greens, substitute or mix with wild garlic. You could try adding some finely chopped leaves to butter to make a mild, wild, garlic bread or follow the foodies and make some yummy wild garlic pesto and preserve these nutritious tasty leaves for further use in a myriad of menus.
In addition to the abundant wild garlic (Ramsons) carpeting woodlands at the moment, there is another Allium that grows in the wild, is common to gardens and is worth foraging. ‘Three Cornered Leek Garlic’, sometimes called ‘wild onion’ and officially called Allium triquetrum is also in bloom.
It is easily identified by its beautiful bell-like white flowers and markedly angular leaves. In the wild this Allium runs rampant growing almost anywhere and appears to thrive in both woodland and open ground. It certainly thrives on the roadsides of lots of coastal areas in Cork.
However, this garden escapee might prove to be the bane of one’s existence at home as it can be very invasive and is certainly not a plant for small spaces. That said, now that you know it is edible, you can keep it under control in the garden and enjoy its mild flavour in the kitchen. Flowers, leaves and bulbs are all edible.
Three Cornered Leek Garlic tastes something like a cross between wild garlic and spring onions, thus making it delicious in salads, quiches, pasta and pesto.
Its pretty white flowers make the most delightful edible garnish and are sure to liven up any plate and palate.
¦ Plant shallots, onion sets and potatoes, if you haven’t done so already.
¦ Continue indoor sowing of salads and brassicas.
¦ Rake over garden beds to remove weed seedlings and dig out any of the tougher, rooted weeds, such as nettles, docks and creeping buttercup.
Over the last number of years April has been made even better with the addition to the gardening calendar of the Fota Plant Fair. This, the biggest specialist Plant Fair outside of Dublin, takes place on April 13. Between 70 and 80 specialist nurseries will be exhibiting making it the ideal place to get that sought after specimen. With the show open from 11am to 4pm why not take the opportunity to enjoy a stroll through the wonderful arboretum and newly-renovated Fota House. The show costs €8 and a substantial donation will be made to Marymount Hospice.
CONNECT WITH US TODAY
Be the first to know the latest news and updates
