Wild garlic is now in season and growing along the riverbanks around the Peak District and Derbyshire. I picked some this morning at Porter Brook in Sheffield and made this easy and delicious recipe.
Also known as ransoms, wild garlic is an ideal starting food for beginner foragers. It can often be found in abundance near rivers and streams and is easy to identify due to its wonderful garlic aroma. The roots give a more intense garlic experience, but the leaves, flowers and stems provide a really nice, delicate flavour. Wild garlic can also be used in cooked dishes, much the way you would use domesticated garlic. This recipe is for a very tangy and tasty vegan pesto and can be whipped up in just a few minutes. Pine nuts are a nice addition, but are by no means a necessity.
A good handful of wild garlic - leaves, stems and flowers
1 tsp. capers
1 tsp. black olives
1 tbsp. olive oil
1 tbsp. toasted pine nuts (optional)
a pinch of sea salt