Wild garlic leaves - 150g

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The bulb, leaves, and flowers are all edible whether raw or cooked, with a lighter, sweeter, and more palatable garlicky character than traditional, bulb garlic. As its season unfolds, from late winter through spring, foragers find ample uses for every stage of its evolution.
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Weight 150g
Blended up with pine nuts, olive oil and a few tablespoons of parmesan added, the leaves make a delicious wild garlic pesto. The stalks can also be sliced and used as an alternative to fresh chives. Wild Garlic should have the stems picked and the leaves gently wiped with a damp cloth or paper towel to remove loose dirt.