If you’re lucky enough to be able to get out for a walk and have wild garlic locally then there are some great recipes you can make at the moment.
Here’s what our foraging teacher Liz Knight of Forage Fine Foods has to say about wild garlic:
“Wild Garlic is great for the immune system and is thought to be antibacterial and antiviral. It’s delicious, abundant and free.
“You can dry it in a low oven or on a tray over your radiator, grind it to a powder to add to soups or stews at a later date. Or, use fresh wild garlic like spinach – it becomes milder when cooked.”
As always when foraging, take the time to look properly at the leaves and stems and only take small amount of the plant. There a few poisonous plants that look a bit like wild garlic, including Lords & Ladies, Autumn Crocus and Lily of the Valley.
Wild Garlic and Potato soup – serves 4
Liz will be back at the farm later in the year but if you can’t wait until then we’ll be sharing more of her ‘Foraging from Home’ tips in the coming weeks.
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