Updated: May 24
Allium ursinum, known as wild garlic, ramsons, and by few other names is a bulbous perennial flowering plant. It is native to Europe and Asia, where it grows in moist woodland.
It has been credited with many medicinal qualities and is a popular homeopathic ingredient. It is often used for treating cardiovascular, respiratory, and digestive problems, as well as for the sterilization of wounds.
As it`s name suggests it smell and taste of garlic, but is much milder than regular garlic. All parts are edible although it is the leaves that are the most often used. They can be used salad, herb, boiled as vegetable, in soup. You can freeze it or to make a pesto.
Warning: wild garlic can be confused with poisonous lily of the valley (Convallaria majalis). The main and easiest way of telling them apart is the smell (garlic smell means it is safe to pick) and the flowers.
To make a wild garlic pesto
- wild garlic leaves
- extra virgin olive oil
- hard cheese
1. Wash and dry the leaves, chop them to smaller pieces so it`s easier to blend if you use hand blender.
2. Fill bowl with following ratio: 2 handfuls of leaves, 3 tbsp of olive oil and 1 tsp of salt (rough guide, adjust as needed). Blend the mixture till you get a paste like texture. Add optional ingredients of your choice and blend again, be aware that cheese or nuts will reduce the "use by date".
3. Once you have made enough pesto fill sterilized jars and top up the jar with little bit of olive oil to cover the pesto. Smaller jars works best, as once opened they need to be consumed within few days. Pesto in closed jars can be stored in fridge for several months.
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