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64 Food & Drink


Written by David & Holly Jones mannafromdevon.com Tel.01803 752943


Breathtaking on many levels. It’s definitely use it or lose it though, as once the summer arrives, the flowers disappear and the plant heads back underground until next spring. (When you’re picking your wild garlic, don’t mix in


any bluebell leaves or flowers – they do grow side by side and the bluebells are poisonous.) Wild garlic, however, is full of benefits as well as being free. Much like any green vegetable, wild garlic will boost your A&C vitamins, increase your mineral in- take with calcium, iron and sodium and is said to be a natural antibacterial. It also gets you into the outdoors if you’re going to use it as you won’t see it in the shops, although Riverford do put it in their vegetable boxes now and then. If like us, you have it in your garden, you won’t have far to go to collect it - it’s literally on our doorstep.


E


ven though I’m writing this in the middle of Storm Dennis with everything battened down and the wind whistling outside, nature knows spring is on


the way. Despite the weather there’s lots of foraging to be done outside with wild garlic leaves bursting out and much to be done with them in the kitchen. Also known as ramsoms, this perennial comes back every year, some years more garlicky than others depending on the weather and they’ll last well into the spring and early summer. A dog walk through Hoodown or over Gallant’s


Bower brings the unmistakeable smell of wild garlic, vast swathes of the wide dark green leaves in weedy abundance and once the flowers are out, a massive carpet of white heads.


“You won’t have far to go to collect it - it’s literally on our doorstep”


There are many ways of us- ing this edible resource; here are a few of our favourites, not so much recipes – just wash the leaves and flowers, rinse, dry and chuck them in. A real flavour of spring -


• Pick the individual white flowers of the big heads and scatter them over soup or salads as an edible garnish.


• Use the shredded leaves or flowers in a savoury cheese scone, cornbread or flat bread mix for an added oniony hit.


• Add some of the leaves to a watercress or spinach soup for an added vitamin hit.


• Finely shred some of the leaves and stir into some mayonnaise with some finely grated lemon zest – fantastic with fried or grilled fish or in a potato salad.


• Stir the fresh leaves through a hot bean stew or a spicy lentil dhal to wilt down.


• Mix some of the shredded leaves into a pota- to and onion tortilla before cooking


• Stir it into risottos


• Whizz with a hand blender into a vinaigrette for a super-green salad dressing.


• Make into a pesto instead of basil • Wilt with cabbage, leeks or spinach


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