Difference between revisions of "Eat Wild Garlic"
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===Making Wild Garlic Soup=== | ===Making Wild Garlic Soup=== | ||
| − | #Coat the potatoes and onion in butter. Place two tablespoons (25 g) of butter in a large pan over medium heat. When the butter foams, add two diced potatoes and one onion chopped into small pieces. Mix in the ingredients to cover them with butter, then season them as you like with salt and pepper.<ref>http://www.thesimplethings.com/blog/2017/4/15/recipe-wild-garlic-soup</ref> | + | #Coat the potatoes and onion in butter. Place two tablespoons (25 g) of butter in a large pan over medium heat. When the butter foams, add two diced potatoes and one onion chopped into small pieces. Mix in the ingredients to cover them with butter, then season them as you like with salt and pepper.<ref name="rf1">http://www.thesimplethings.com/blog/2017/4/15/recipe-wild-garlic-soup</ref> |
#Cook the potatoes and onion until they are soft. Turn down the heat and cover the pan. Cook the potatoes and onion for about ten minutes or until they are soft, stirring regularly. | #Cook the potatoes and onion until they are soft. Turn down the heat and cover the pan. Cook the potatoes and onion for about ten minutes or until they are soft, stirring regularly. | ||
#Add and boil the stock. Add about four cups (1 liter) of chicken or vegetable stock. Bring the stock to a rolling boil by keeping the pan covered and boiling it until the bubbles don’t disappear when you stir. | #Add and boil the stock. Add about four cups (1 liter) of chicken or vegetable stock. Bring the stock to a rolling boil by keeping the pan covered and boiling it until the bubbles don’t disappear when you stir. | ||
| − | #Cook the garlic leaves in the stock. Chop up two handfuls of garlic leaves and add them to the stock. Cook the leaves for two minutes or until they appear wilted. Watch carefully to ensure they don’t lose color.<ref | + | #Cook the garlic leaves in the stock. Chop up two handfuls of garlic leaves and add them to the stock. Cook the leaves for two minutes or until they appear wilted. Watch carefully to ensure they don’t lose color.<ref name="rf1" /> |
| − | #Blend the soup. Pour the hot soup into a blender. Use the blitz setting to make the soup appear smooth and without potato and onion chunks. Afterwards, pour the soup into a serving bowl.<ref>http://www.countryfile.com/wild-garlic-guide-plus-recipes</ref> | + | #Blend the soup. Pour the hot soup into a blender. Use the blitz setting to make the soup appear smooth and without potato and onion chunks. Afterwards, pour the soup into a serving bowl.<ref name="rf2">http://www.countryfile.com/wild-garlic-guide-plus-recipes</ref> |
#*You can also use an immersion blender. | #*You can also use an immersion blender. | ||
#Stir in the cream. Measure out about ½ cup (110 mL) of heavy cream or double cream. Add the cream slowly, stirring all the while so it doesn’t curdle. Taste the soup when finished and add seasoning as needed. | #Stir in the cream. Measure out about ½ cup (110 mL) of heavy cream or double cream. Add the cream slowly, stirring all the while so it doesn’t curdle. Taste the soup when finished and add seasoning as needed. | ||
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#Preheat the oven. Set the oven to 350 F (180 C). This only has to be done if you wish to toast your nuts. The nuts can also be used raw or left out entirely. | #Preheat the oven. Set the oven to 350 F (180 C). This only has to be done if you wish to toast your nuts. The nuts can also be used raw or left out entirely. | ||
#Toast the pine nuts. Place about 4/10 cup (50 g) of pine nuts in an oven dish or on a baking tray. Let the nuts sit inside the oven for about five minutes. Remember to check, since the nuts can quickly burn. Take them out when finished. | #Toast the pine nuts. Place about 4/10 cup (50 g) of pine nuts in an oven dish or on a baking tray. Let the nuts sit inside the oven for about five minutes. Remember to check, since the nuts can quickly burn. Take them out when finished. | ||
| − | #*Walnuts or other nuts can be used instead.<ref>https://www.theguardian.com/lifeandstyle/2013/mar/15/garlic-alexanders-foraged-greens-recipes</ref> | + | #*Walnuts or other nuts can be used instead.<ref name="rf3">https://www.theguardian.com/lifeandstyle/2013/mar/15/garlic-alexanders-foraged-greens-recipes</ref> |
| − | #Blend the ingredients in a food processor. Combine about 3.5 oz (100 g) of chopped garlic leaves, 4/10 cup (50 g) of parmesan cheese, a tablespoon or two of olive oil, and the nuts inside a blender. Use the pulse or blitz setting to make the pesto as smooth as you’d like.<ref>https://www.woodlandtrust.org.uk/blogs/woodland-trust/2017/02/how-to-forage-wild-garlic-and-make-wild-garlic-pesto/</ref> | + | #Blend the ingredients in a food processor. Combine about 3.5 oz (100 g) of chopped garlic leaves, 4/10 cup (50 g) of parmesan cheese, a tablespoon or two of olive oil, and the nuts inside a blender. Use the pulse or blitz setting to make the pesto as smooth as you’d like.<ref name="rf4">https://www.woodlandtrust.org.uk/blogs/woodland-trust/2017/02/how-to-forage-wild-garlic-and-make-wild-garlic-pesto/</ref> |
| − | #*Walnut oil or canola oil can also be substituted for the olive oil.<ref>https://www.goodfoodireland.ie/recipe/wild-garlic-pesto</ref> | + | #*Walnut oil or canola oil can also be substituted for the olive oil.<ref name="rf5">https://www.goodfoodireland.ie/recipe/wild-garlic-pesto</ref> |
| − | #Make the mixture thinner with more oil. Pouring more oil into the mixture will change the pesto’s consistency. Thinner pesto can be made by adding more oil and blending the mixture further. Slowly add the oil and mix the ingredients until you get the consistency you desire.<ref>https://happykitchen.rocks/wild-garlic-pesto/</ref> | + | #Make the mixture thinner with more oil. Pouring more oil into the mixture will change the pesto’s consistency. Thinner pesto can be made by adding more oil and blending the mixture further. Slowly add the oil and mix the ingredients until you get the consistency you desire.<ref name="rf6">https://happykitchen.rocks/wild-garlic-pesto/</ref> |
| − | #Season the pesto. Add a squeeze of lemon juice to the pesto. Include some lemon zest if you have any on hand. Also try adding half a teaspoon of salt and black pepper to give the sauce more flavor.<ref | + | #Season the pesto. Add a squeeze of lemon juice to the pesto. Include some lemon zest if you have any on hand. Also try adding half a teaspoon of salt and black pepper to give the sauce more flavor.<ref name="rf3" /> |
#*Use the pesto on pasta or other food as a sauce. | #*Use the pesto on pasta or other food as a sauce. | ||
#*The pesto will last up to a week in the refrigerator and up to four months in the freezer. | #*The pesto will last up to a week in the refrigerator and up to four months in the freezer. | ||
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#Lay the chicken pieces on a baking tray. You may use any six chicken pieces that you have, including breasts, thighs, and drumsticks. If you have a whole chicken, separate it into six pieces. Lay these on a baking tray. | #Lay the chicken pieces on a baking tray. You may use any six chicken pieces that you have, including breasts, thighs, and drumsticks. If you have a whole chicken, separate it into six pieces. Lay these on a baking tray. | ||
#Season the chicken with lemon. Cut a lemon into six slices. Squeeze a lemon slice over each piece of chicken. Afterwards, place each slice under a chicken piece to add more flavoring. | #Season the chicken with lemon. Cut a lemon into six slices. Squeeze a lemon slice over each piece of chicken. Afterwards, place each slice under a chicken piece to add more flavoring. | ||
| − | #Sprinkle the ginger on the chicken. You can peel the ginger first by using a spoon or paring knife to get under the skin. Hold the ginger still and scrape off the skin. Dice about two inches (5 cm) of fresh ginger. Add the tiny ginger pieces over and beside the chicken.<ref>http://lizzieloveshealthy.com/spring-chicken-with-wild-garlic-and-lemon/</ref> | + | #Sprinkle the ginger on the chicken. You can peel the ginger first by using a spoon or paring knife to get under the skin. Hold the ginger still and scrape off the skin. Dice about two inches (5 cm) of fresh ginger. Add the tiny ginger pieces over and beside the chicken.<ref name="rf7">http://lizzieloveshealthy.com/spring-chicken-with-wild-garlic-and-lemon/</ref> |
#Place the onion wedges next to the chicken. Obtain two onions. Chop each one into at least three wedges. Set the onion wedges next to the chicken. | #Place the onion wedges next to the chicken. Obtain two onions. Chop each one into at least three wedges. Set the onion wedges next to the chicken. | ||
#Tear apart the garlic leaves. Gather a cup (240 mL) of garlic leaves. Rip them apart by hand and scatter them over and around the chicken. | #Tear apart the garlic leaves. Gather a cup (240 mL) of garlic leaves. Rip them apart by hand and scatter them over and around the chicken. | ||
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===Harvesting and Using Wild Garlic=== | ===Harvesting and Using Wild Garlic=== | ||
| − | #Harvest wild garlic in spring. Wild garlic can be found throughout all of spring. However, in early spring, the flowers have not yet bloomed. Once the flowers bloom in the middle of spring, they start losing flavor.<ref>http://www.hedgerow-harvest.com/2016/03/02/go-wild-for-the-wild-garlic/</ref> | + | #Harvest wild garlic in spring. Wild garlic can be found throughout all of spring. However, in early spring, the flowers have not yet bloomed. Once the flowers bloom in the middle of spring, they start losing flavor.<ref name="rf8">http://www.hedgerow-harvest.com/2016/03/02/go-wild-for-the-wild-garlic/</ref> |
| − | #Wash the leaves in water before use. Cut off any parts of the plant you wish to use, including the flowers and seeds. The bulbs are usually too small to use and taking them means the plant won’t grow back. Run the cuttings under cold water, then pat them dry with a cloth.<ref | + | #Wash the leaves in water before use. Cut off any parts of the plant you wish to use, including the flowers and seeds. The bulbs are usually too small to use and taking them means the plant won’t grow back. Run the cuttings under cold water, then pat them dry with a cloth.<ref name="rf8" /> |
#Use wild garlic bulbs as a substitute for store-bought garlic. The bulbs serve the same function as standard garlic bulbs. Peel them and chop them up to use as seasoning in any dish that calls for garlic flavoring. | #Use wild garlic bulbs as a substitute for store-bought garlic. The bulbs serve the same function as standard garlic bulbs. Peel them and chop them up to use as seasoning in any dish that calls for garlic flavoring. | ||
| − | #Use the flowers as seasoning. The flowers and their seed pods can be eaten raw. Add them to savory dishes, such as salads, where they’ll be an edible garnish. They will give you the same flavor as the garlic plant’s leaves.<ref | + | #Use the flowers as seasoning. The flowers and their seed pods can be eaten raw. Add them to savory dishes, such as salads, where they’ll be an edible garnish. They will give you the same flavor as the garlic plant’s leaves.<ref name="rf2" /> |
==Tips== | ==Tips== | ||
