Wild garlic Or
wild garlic, is a plant that is most often used for its numerous
medicinal virtues, but it is also tasty cooked. \n\nLet's discover together
Wild Garlic \n\nThis semi-wild plant was discovered and used by the Celts and the Germans to treat and cure various ailments. Its name comes from the particular attraction that this plant has on the greed of bears. Indeed, after their hibernation, the bears made a real feast of it. \n\nWe can pick the
Wild Garlic from the beginning of spring in all the forests of Europe and northern Asia. \n\nRead also:
Galette des rois by Cyril Lignac: recipe; ingredients, and instructions for use\r\n
Garlic-Bear-Flowers
\nBeware of wild garlic! \n\nWhether you are a cooking expert or not, if you want to dare to experience growing this plant, it is best to know at least these 3 essential points: \n
\r\n - Make no mistake: If you want to pick wild garlic in the forest or in your garden, you must absolutely be vigilant and not confuse the leaves of this plant with those of colchicum or lily of the valley, for example, which are very toxic.
\r\n - To harvest this plant: It is good to use a canvas or cotton bag, the Wild Garlic leaves will keep much better there.
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\nBe sure to only pick the large leaves based on your sole need? This will give young plants the chance to continue to grow. \n
\r\n - For cooks with a green thumb: It is advisable to follow these expert tips for growing this plant.
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Where can we find Wild Garlic?
\nIf you are not lucky enough to be able to collect them during your walks in the forests, there are sites that offer them for sale. \n\nRead also:
Anko-based mochi daifuku recipe\r\n
So, how do we use Wild Garlic in cooking?
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Cooked : You can add the leaves to various dishes, but rather at the end of cooking for more flavor. You can also integrate them into your savory pie mixtures before putting them in the oven. \n\n
Floods : the finely chopped leaves or flowers of Wild Garlic go wonderfully with a salad, they will also be mixed with mayonnaise or in butter (spread on toast or used for cooking). \n\nNow that you know a little more about this plant with different virtues, let's move on to the recipe:
Wild Garlic Pesto.\r\n\r\n
INGREDIENTS :\n\n100 g wild garlic (wild plant, to pick directly from the wild or to buy in markets or from certain greengrocers \n\n30 g pine nuts \n\n3 cl extra virgin olive oil (a little more if necessary) \n\n30 g grated parmesan or pecorino romano \n\nSalt \n\n
PREPARATION : \n\nWash the wild garlic leaves carefully and cut the base of the stem. \n\nCut the leaves thus obtained into thin strips and then place them in the bowl of your blender, adding the salt, pine nuts and oil. \n\nBe sure to mix the leaves in small batches so as not to heat the mixture too much, then add the cheese. You should obtain a fairly pasty mixture, more or less homogeneous. If you think this pesto is too dry, don’t hesitate to add a little more oil. \n\nThe pesto is ready! You can eat it immediately or store it in an airtight jar (cover the surface with olive oil for preservation) which you will place in the refrigerator. \n\n
Please note:\r\n\r\n
For better conservation : in your refrigerator, well covered with oil as recommended above, it can then be consumed within 3 days. But you can also freeze it (in ice cube trays for example, for easy use). \n\n
Taste : despite its bucolic name, its flavor is quite usual... subtle garlic, grassy too! (In this pesto recipe, you will certainly find Italian notes such as pine nuts or cheese, but know that if you want it in its purest flavor, you can absolutely not add them). \n
How can you use this tasty pesto?
\nOn pasta obviously, but also in a risotto, on a pizza or focaccia, or simply on a toast or any other dish to enhance its flavor!\n
