Not only does the wild garlic taste good, but when it flowers the air is full of fresh garlic aroma. You can pickle the flower buds, too, for a late summer burst of flavour. And the flower heads are amazing in salads. There is an abundance on woodland floors, especially along river courses, but remember to never take more than a third of a plant.
This is a simple recipe and you can vary it in consistency and flavours (variants kale, basil, spinach, nettles) but I double up a recipe that I have used for years from the Good Housekeeping The Cook's Classic Companion.
Ingredients
150g garlic leaves, rinsed and chopped
1 garlic clove, peeled,
50g pine nuts, toasted
150ml Black & Gold Rapeseed Oil
50g freshly grated Parmesan or alternatives
squeeze of lemon juice
sea salt & ground pepper
Method
Put the garlic leaves, garlic and pine nuts in a food processor and blitz to a paste. Then with the blades running on medium to low add the oil slowly. Take out the blade and add the cheese and mix through. Season. Pop in a clean, sterile jar and top with a layer of oil, before putting on the lid. Store in the fridge for up to two weeks.