Wild Garlic Love In

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Ok, so here is the thing - I love Wild Garlic (Ramsons, Buckrams, Bear-leak) - I love the colour of it, I love the scent, the flavour, the fact that it is free and grows wild, the versatility of it, the buds and the beautiful delicate white flowers. I love walking in the woods and suddenly being hit, side on with wafts of that unmistakeable scent. Yes I love wild garlic and have recently been having a bit of a 'love in' with this green beauty.

Here are a couple of Wild Garlic recipe's to get you going. First up is the umbiquitous wild garlic pesto. I always like to make a few variations, I use pine nuts in some, walnuts in others and leave some jars with no cheese or nuts at all - this way they will keep longer and you can either have yourself a wild garlic oil or you can add the cheese and nuts as you need. I will share the traditional recipe with you using pine nuts and parmesan cheese. 

The second recipe is for a Wild Garlic and Honey Syrup - Yes, you read it right. I suppose it is more of a drink than a syrup really - Either way, it is pretty good.

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Wild Garlic Pesto.

  • 2oz Wild Garlic Leaves
  • 1oz Pine nuts
  • 1oz Parmesan cheese
  • 7oz Olive Oil
  • Salt & Pepper to season

Method

Blend everything (apart from the cheese) together in a mixer. When you are happy with the texture fold in the parmesan cheese, taste and season. 

Eat right away or spoon into sterilised jars, top up with a little more oil, seal and store until needed. Refrigerate once opened. 

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Wild Garlic and Honey Syrup

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This was my first time making a syrup from wild garlic! I saw it on Garraí Glas and just knew right away I would have to try it. 

I guessed at the measurements and came up with the following, you could add less or more of the honey depending on your sweet tooth.

  • Approx 2/3 of a large saucepan of wild Garlic 
  • 1 bottle of white wine
  • 1/2 cup of honey
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Method

Bring the wine and wild garlic to a rolling boil in a saucepan, simmer for about 15 minutes (to burn off the alcohol)

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Strain whilst still hot into a bowl.

Discard the wild garlic. Add the honey into the strained liquid.

Allow to cool a little and try.

Bottle and store. I'm guessing this will last a few weeks at least. (I made mine last week and it is still perfect).

This syrup is surprisingly quite nice and very smooth - Perfect to ward off those cold and cough germs that seem to be doing the rounds (here anyway) at the moment. 

Enjoy!

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