Well the pesto has been a real hit and we can't seem to keep away from it and even better is that the health benefits of eating it are great too. Though keep some fresh parsley to chew to neutralise the garlic odour and aftertaste. I have attached a picture i took today of a sample of the pesto I made yesterday so you can see the great texture and the amazing vibrant green colour. So different from normal pesto made with basil, this has such a fresh and deliciously moreish taste, and as tonight has proved it is great with roast chicken too :)
As its Latin name Allium ursinum suggests, wild garlic has many properties similar to those that domestic garlic contains. The allyl sulfide has vitamins A and C, essential oil complex, calcium, iron, phosphorus, sodium, copper, as well as adenosine (which is a substance that helps reduce cholesterol and preventing thrombus formation).
It is known to help people with their digestive problems, high blood pressure, respiratory complaints and of course cleansing the blood. I'm looking forward to reaping the many benefits in the following months and have been thinking of other ways to use the leaves. I will definitely make some more pesto and freeze portions of it so I can enjoy it later in the year after the leaves have wilted as they do in late summer.
I am going to purée some of the leaves and mix it thoroughly with softened butter to make a beautiful green mild garlic butter, rolled into a sausage shape and when hardened in the freezer for a few minutes you can cut off round slices to freeze in little portions to use in future recipes or just spreading on some French bread to make a homemade garlic bread accompaniment. Just included a picture of the gorgeous wild garlic butter slices I have made and wrapped in foil to freeze, yum :)
If you would like to learn more about my exploits foraging for free wild food and the recipes I have cooked with my herbs and grow your own then please have a look at some of my other posts :)
If you would like to learn more about my exploits foraging for free wild food and the recipes I have cooked with my herbs and grow your own then please have a look at some of my other posts :)
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| Wild Garlic Butter |
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| Wild Garlic Pesto |
Wild garlic is amazing. You can also eat it raw in salads (and the flowers look great in a salad as well). I have made tarts, soups, salad dressing, pickled the buds, and added it to a spring stew for some flavour.
ReplyDeleteThanks for all those great ideas for using the wild garlic, ediblethings. Will look into pickling the buds as that sounds very interesting. I have been blanching and freezing the leaves to keep for later in the year as i just love this wild herb.
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