Wild Garlic Season is back. I love this time of the year. I love to forage it for loads of recipes, wild foodie gifts for my friends and family.
It was recognised as “Plant of the Year” in 1992 by the Association for the Protection and Research of European Medicinal Plants.
Wild Garlic, Ramsons is also another name for them, can be seen in the hedgerows and wooded areas in March. You can smell the plant before you even see it. Folk names include “Stink bombs” because you cannot miss the strong smell of Garlic. The leaves being long, green soft and tapper up to a point. They have white flowers that resemble stars, although the flowers usually mean the end of the season and by then the Garlic is very bitter, the flowers make beautiful garnish for soups and salads.
The taste of wild garlic is mild compared to the garlic we are used to eating but makes a beautiful flavor to add to your dishes. All parts of the plant are edible but I tend to leave the bulbs so I know I have more in the same spot next year.
wild Garlic has the same medicinal benefits as traditional garlic. it has antioxidant properties, helps to boost the immune system, also helping to support the digestive system. Its medicinal value was believed to be diaphoretic (induces sweating), diuretic (increased urine flow), expectorant (eased breathing) and expelled mucus, stimulating and antiseptic.
The name “Bears Garlic” is also a folk name as Wild garlic is the first food bears look for after their winter hibernation to give them strength. Wild garlic is common in Irish folklore being planted outside Irish cottages for good luck and to ward off fairies. The Mad Sweeney – a king of Country Antrim – exiled himself from society and survived in the wild by eating plants, including wild garlic. Seems like he was living the dream, lol.
Wild garlic was greatly valued for its healing properties in Irish folk medicine. It was eaten raw or boiled in milk and rubbed onto skin as a remedy.
The herb was used to treat a host of illnesses: toothache, worms, warts, corns, sores (specifically on the fingers), wounds, sore eyes, toothache, coughs, colds, sore throats, chest and lung infections, asthma, stomach aches, indigestion, kidney problems, measles, mumps, rheumatism, sciatica, tuberculosis; it was even used as a blood purifier and to dissolve blood clots.
So lets get into the recipes, As a healing herb, wild garlic can be drunk as a tea, taken as a macerated oil (for example, in olive oil), or eaten raw in salads and sandwiches. Please be mindful to gather only what you need, which is 1/3 of the plant as we want to work with nature and not wipe out what is there.
Some people are allergic to plants related to garlic and reported side effects from taking wild garlic range from bad breath and stomach upsets to allergic reactions.
Overindulgence in the herb might also cause flatulence and heartburn. Cautions that it may thin blood and therefore is not suitable for people taking blood-thinning medication. so please always check with your doctor before taking any herbal supplement, also be mindful of the plant you are taking is the actual plant you are seeking.
Wild Garlic Infused Oil
I love to use organic Olive oil for all my oils as I like to enhance the flavor of wild food and Olive oil is full of essential fatty acids.
Handful of Wild Garlic leaves washed and dried thoroughly,
cold pressed Olive oil (organic if possible) we want all the health benefits,
place the garlic leaves in a jar and fill the jar to the brim with olive oil, stir to make sure the oil has covered all the garlic, place lid on top and place in a cupboard for 3 weeks, after that you have a beautiful wild Garlic infused oil which can be used on beautiful breads, salads etc
Wild Garlic Spud Soup
When I was training to be a herbalist, my teacher always had a pot of home made organic soup on the stove for our lunch, after a morning of foraging and learning about herbs, sitting around this beautiful table with food everybody had brought was one of the best parts of the day, everybody sharing stories and advice, and since then soup holds such a beautiful place in my heart.
Handful of wild garlic leaves,
2/3 spuds,
800ml vegetable stock,
dash of olive oil,
add other veggies of your own choice
salt and pepper,
add the olive oil, garlic leaves to a pan and allow to lightly wilt, add the spuds and the veggie stock , bring to a boil or until the spuds are soft, season with salt and pepper, and blend with a hand blender, dish into bowls, add a drop of cream or garnish with a garlic flower, served with home made bread, pure bliss.
Wild Garlic Butter
This is a very simple recipe, but it is a beautiful gift to give to friends and family,
Handful of wild garlic leaves,
A block of real butter left soft,
After your leaves are washed and dried off, cut them up finely add them to a bowl, add the butter and slowly mix until all the garlic is throughout the butter, you can mic it with an electric hand held mixer, grab some parchment paper and add the butter roll into a tube shape and place into the fridge, after its set you’re good to go, label and add it to your gift basket for your favorite person.
I really hope you enjoyed these recipes, if you do make them id love to see, feel free to tag me in any posts you make, and share with a friend you might know that would also enjoy my page.
keep her wild,
Cathy x
