Wild food feast
This doesn’t have to be confined to autumn, the season of full and plenty. It can be a year-round exercise. The wild garlic blooming all over the countryside at present is a true harbinger of spring. There are two varieties Allium Triquetrum, three-cornered garlic and Allium Ursinum, also called Ransomes.
We use them both but I’m particularly fond of Allium Triquetrum, with its umbellliferous heads and pretty star-like flowers. We scatter both the leaves and flowers into salads and use them for garnishing. They make a delicious addition to a potato soup. If you have wild garlic in abundance, the leaves make a delicious wild garlic pesto. We’ve also been enjoying wild garlic in champ in addition to the usual spring onion.
