Picking wild garlic after work in Leeds this evening – coming up nicely. Collected the leaves for shredding, salting & lacto-fermenting, and the closed flower buds for pickling. The next batch I pick will be for pesto & an infused oil. A wonderful versatile plant & good for circulation & immune support too 🙂
#foraging #wildfood #spring #greens #wildgarlic #fermenting #pickling
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Georgina Perry
That was really interesting because I wasn’t quite sure what wild garlic looked like, but I do now thanks!
Robin Abas
Please make more of the videos; so useful for a novice like myself.. Thank you..
Poppy JB
Ah spring is upon us – wonderful! They look lovely Lisa, I always make a few very small jars of garlic puree and then use them over the next winter. A spoonful on top of a dish of stir fry or a soup is amazing…… tantalising tastes 🙂 Love your video 🙂
Paul Wyman
Wild Garlic, hard goats cheese and pine nuts make a great pesto.
Harri Son
I tried it with foraged beech nuts once. Too much skin on the nuts though- did spoil the texture a bit. Walnuts sound promising! I really want to make an all foraged/local pesto so let us know how it turns out!