INGREDIENT OF THE MONTH - Wild Garlic
It has many different pseudonyms, from its Italian name, Allium ursinum, to ramsons and bearís garlic. The latter name is apparently due to the extinct European bears eating it after hibernating to clear out their digestive system.
A member of the vast Allium genus, it is a bulbous perennial that is self-pollinating. Can be recognized by its white star-like flowers and bright green leaves. Beware: it looks very similar to lily of the valley, which is poisonous. Said to have wonderful calming effects on stomach pains and digestive problems.
Buying & storing
Should be considered something that is taken advantage of when found as opposed to shopped for, as it is notoriously hard to track down and buy. Ideally, grow from seed and prepare yourself for an abundant harvest. Once in place, they are hard to remove. Buy from good greengrocers of farmersí markets.
All parts of wild garlic are edible, cooked or raw. The most useful part is probably the leaves. Cook them down, chop them up or fry them gently to add a soft garlic taste to your springtime dishes. Makes an aromatic pesto, and is wonderful is soups and stews.
WHAT'S GOOD AT THE MOMENT?
Spring is well and truly here, lambs, daffodils and snow might even stop...roll on fresh green veg and salads, we're ready for you!
With a very short season and almost as sought after as the truffle youíll need to be on your toes to find them but well worth it when you do.
One of their most famous exports, this potato is the product of perfect growing conditions and nutrient-rich soil. Ideally suits the light springtime dishes.