Actually my brother got me hooked onto "Wild Garlic". When the season started this year, my brother kept calling me to tell me about his amazing forest adventures, in which he harvested kilos and kilos of Wild Garlic. He made so much pesto that he even sent me a few glasses via mail. When they arrived, I tried them and was immediately hooked. I had to make my own Wild Garlic Pesto!
Wild Garlic and why you should try the delicious "Leafy Green"
I am the biggest Wild Garlic fan since 2020. Just kidding... But I really never bought myself Wild Garlic until this year. I wonder why?
Wild Garlic is actually super easy to prepare. You only need to wash the leaves, chop them and add them to whatever dish you want. That's it. One of my favorite recipes though is this "Vegan Wild Garlic Pesto" recipe, you can find below. It is full of flavor, deliciously nutty and hearty at the same time. Convinced?
If not, Wild Garlic isn't "only" delicious, it is also super healthy. The seasonal herb is one of those unique edible plants, which is basically perfect for your health. Wild Garlic contains more than three times as much Vitamin C as oranges do and is, on top of that, loaded with chlorophyll and many other natural healing plant substances - basically the perfect natural detoxing agent. By the way, to enjoy a maximum nutrient level, I suggest serving the garlic "raw"/ uncooked.
There is only one problem with Wild Garlic, I can't wrap my head around. Wild Garlic is only available between mid-March and the beginning of May. Thereafter the herb starts to blossom and can't be eaten any longer.
Not much. If you got your Wild Garlic at hand, a lemon, your walnuts, a little bit of olive oil and the optional nutritional yeast, you are more than prepared from the ingredient side. To mix everything, I highly recommend using a high-power food processor or your Thermomix if you have one.