Gourmet Food Source
April is the month for wild garlic and I always feature it on my menus, be it in a soup, a puree, sauce or flavouring for pasta and potato dishes. It has a vibrant deep green colour, which, when cooked properly is retained so adding brightness and interest to your finished dish.
I tend to cook it in the same way as I would spinach, usually quickly blanched in salted boiling water then refreshed in ice cold water to keep the colour. It can be finely chopped then blended into a soup or sauce at the last moment and, preferably passed through a sieve for a smoother end product. The idea is to have a soup or sauce whose colour is as close to that of the raw ingredient as possible.
Wild garlic, also known as ramsons or allium ursinum are easily detectable in the wild, simply follow your nose. Damp woodlands are home to carpets of wild garlic with their broad leaves and attractive white flowering heads. Though not as strong as their bulb counterpart they are still pungent, I like to mix them with wild leeks or sorrel to balance things out. That said, a creamy risotto full of wild garlic is quite something.
Content and picture © Miles Collins