I love this time of year when wild garlic is in season. The white flowers are really pretty and I love the soft garlicky flavour they produce when cooked; it’s not as strong as the everyday garlic you’ll find in supermarkets. The flowers are not only fantastic with salmon and lamb, but are also great in salads. You can also eat the leaves and the stem, both of which can be used in cooking.
Found near streams, wetland areas, in nature reserves and also funnily enough you will find it growing in woodland areas amongst bluebells. It’s great to be able to walk through the woods and smell the wild garlic.
There’s so much that goes well with wild garlic, but my particular favourites are cooking up a garlic veloute and a small parmesan espuma, parfait! Look out for wild garlic infused dishes at The Vineyard soon.
I’d love to hear all about what your wild garlic recipes so please message me on Twitter @danielgalmiche.
Enjoy the rest of your weekend.
Executive Chef at The Vineyard