The Wild Garlic Files – A collection of TEN Wild Garlic Recipes to see you through the Wild Garlic season. From scones and fritters, to pesto, cheesy potatoes and sourdough bread, there’s something here for everyone.
PLUS a NEW recipe for Wild Garlic & Walnut Pesto
Wild Garlic is currently in season in the UK and Europe, and I love this subtle but aromatic herb. I’ve collected a few of my favourite recipes here, in The Wild Garlic Files, all in one place for your inspiration. From scones and fritters, to pesto, cheesy potatoes and sourdough bread, there’s something here for everyone.
As well as these ten recipes, I have also shared some wild garlic information below too, for your interest, and a new recipe for Wild Garlic & Walnut Pesto, which is at the end of this post. My Wild Garlic & Walnut Pesto is the perfect recipe to make when wild garlic is in season, and is delectable when folded through freshly cooked pasta.
The Wild Garlic Files Information Centre
Garlic is part of the onion family, and there are many closely related species of the garlic, growing wild in Britain. Wild field garlic (Allium oleraceum) is a common sight in the early summer and grows in damp hedgerows and along riverbanks, in fact I remember eating it as I walked to school. It has small but strong-smelling bulbs, which the French call Pif.
Ramsons (A. ursinum) is another common Allium species. It has very broad leaves that make it an excellent, pungent addition to a salad. Ramsons has many of the same medicinal uses as Garlic and a long history as a healing herb, as this ancient Old English rhyme tells us:
“Eat Leeks in March and
Ramsons in May
And all the year after
Physicians may play!“
Wild garlic has many names, usually local to different regions. Some of the names are quite amusing, and allude to certain animals love of this wild herb, in particular, bears! There’s a fabulously informative post about wild garlic on the Woodland Trust website here: Wild garlic – A delicious sign of the old, wild garlic is also known as ramsons. Look for them in shady woods where they coat the woodland floor in spring.
I was fascinated to read that wild garlic is often a sign of ancient woodlands. It’s what The Woodland Trust class as a “ancient-woodland-indicator plant. If you spot it while you’re out exploring, it could be a sign you’re standing in a rare and special habitat”
How magical is that? We have it growing all along and in the wooded area of our back garden, here in North Wales, and so foraging for me is a 2 minute walk up the garden.
Other Names for Wild Garlic
- Wide Leaved Garlic
- Wood Garlic
- Bear Leeks
- Bear’s Garlic
- Crow Garlic
- Field Garlic
- False Garlic
- Stag’s Garlic
- Wild Leek
- Wild Onion
- Ramp and Ramps
- Wood Leek
Did you Know?
The second half of the Latin name, ursinum, refers to the fact that brown bears loved to eat the bulb. This also gave rise to two of its common names – bear’s leek and bear garlic.
The Wild Garlic Files Recipes
Pin me for Later
Recipe for Wild Garlic & Walnut Pesto
- Large bunch of wild garlic leaves, about 150g
- 75g walnuts
- 75g grated Parmesan or Grana Padano cheese
- Juice of half a lemon
- Salt and pepper, to taste
- 150ml olive oil (I used lemon and garlic olive oil)
- Extra oil to drizzle over the top
- Wash and dry the wild garlic leaves.
- Place all the ingredients in to a food processor or a blender, and blitz until it has all amalgamated into a thick paste.
- To adjust the thickness, place all the ingredients except the oil into a food processor or a blender, and on a low speed add the oil in a slow drizzle until you have the desired thickness. Add more oil of it is too thick.
- Spoon the pesto into a clean (sterile) jar with a lid, drizzle over some olive seal, seal and store in dark, cool place.
Mix with freshly cooked pasta, use as a marinade or rub for meat, poultry and fish; also great as a pizza sauce.
This pesto lasts in a sealed jar, in a dark cool place for up to 6 months. You can still use it after 6 months, but it may not be as green as it was when it was freshly made.
Nutrition InformationYield 12 seevings Serving Size 1
Amount Per Serving Calories 218Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 8mgSodium 167mgCarbohydrates 9gFiber 1gSugar 3gProtein 4g