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The slope behind my house is COVERED in wild garlic so I am going to dry some, preserve some in oil as a paste and make pesto. Any other ideas for me?

Colwick cheese and ransomes yummy!

Popped some into my venison casserole the other day and it was yummy. There is enough there to keep us in garlic for the year!

enjoy it as a seasonal thing.


i made a nice cheese and wild garlic quiche yesterday

We have loads of wild garlic at school, so would love to hear any ideas ? Could pass them on to our great cook too for dinners ;)

One of the nicest meals I've ever eaten was a campfire special, a cheapo instant-cheesy-pasta thing, mixed with bacon (grilled on the wood fire) and loads of wild garlic. The perfect end to a day's hiking around Rutland.

A more sophisticated version would, of course, use proper cheese sauce and better pasta etc. Those little packets come in handy when you're travelling light though.

Ramsons are really good in curries too. Just omit the (cultivated) garlic at the start of cooking and then fold in the wild garlic leaves near the end. Wilt. Serve. Eat. Heaven!

Mmm. Did a foraging course with Robin Harford last weekend and he brought some Ramsons, food-processed with plenty of oil - it was an absolutely delicious condiment and allows you to keep it for a while (she said vaguely). I did the same with garlic mustard yesterday and though very strong on its own it was also yummy as a condiment - I scoffed the lot, first spread liberally over some wild fish, then dipping bread in and finally as a dressing for some fresh dulse. Fantastic.

Hi Zolou - why not pop onto the intros section and tell us a bit more about youself?

Made wild garlic preserve, used some in casseroles and some to make wild garlic bread! Going to make loads more of the preserve and hopefully sell some at the autumn craft fair!

zaxdog wrote:Made wild garlic preserve, used some in casseroles and some to make wild garlic bread! Going to make loads more of the preserve and hopefully sell some at the autumn craft fair!

Could we have the recipe please for the preserve? thankyou. pbf.

It's just a simple paste:

Wash and dry 100g of wild garlic leaves
Chop finely (we used our 112year old mincer )
Add 5g salt and mix
Leave for 15 minutes
Add 100ml Vegetable oil (not olive oil)
Stir and jar, topping up with a little more oil!

Have fun x

zaxdog wrote:Chop finely (we used our 112year old mincer )

Did you buy that new?

Thanks very much for that. I reckon even I could manage that! pbf.

is it the leaves or bulbs that people are drying out and using?