My bed of wild garlic is comming to life now and yet again I am looking for the best way to preserve it.
Has any one got any ideas?
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- Joined: December 18th, 2007, 1:07 pm
<FONT face=geneva,arial,sans-serif>Hi Jenny</FONT>
<FONT face=geneva,arial,sans-serif>Wild Garlic aka Ramsons (Allium ursinum) grows profusively in and around Derbyshire, I like to use it in soup, my fav recipe is below in case anyone is interested. I love the flowers, so pretty, very much like the flowers of garlic chives.You said you had a bed of garlic, keep an eye on it, ramsons can take over the garden, in the wild it forms carpeted drifts. Looks beautiful and if you like the smell of garlic, it smells good to, but if you don't have a lot of space in the garden, you don't want it to take over.</FONT>
<FONT face=geneva,arial,sans-serif>If you want to preserve the leaves for future use, try chopping them finely and mixing them with some olive oil. Put the mixture into sterilised jars, top up with additional olive oil to make sure all the leaves and salt are covered and there are no air gaps. Preserved this way it will keep in the fridge for 6 - 8 months. </FONT>
<FONT face=geneva,arial,sans-serif>You can also try making a wild garlic pesto by adding the chopped wild garlic leaves instead of basil to your parmesan and pine nuts mix, wild garlic pesto keeps for 5-6 months stored in sirtight jars in the fridge. I use a food processor to make mine, it takes no time at all. For anyone that has access to garlic mustard aka Jack By The Hedge (Alliaria petiolata) you can also use this to make a tasty wild pesto.I also like wild garlic leaves chopped finely and added to homemade mushroom soup. I'll be off out picking some soon to make some of the soup below. Couldn't resist sharing a photo I took last sping of wild garlic flowers when I was at Hardwick Hall.
<P align=center><FONT face=geneva,arial,sans-serif><IMG id=fullSizedImage alt="ramsons.jpg picture by Debs-Cook" src="http://i254.photobucket.com/albums/hh97 ... 77"></FONT>
<STRONG><FONT face=geneva,arial,sans-serif color=#9966ff size=4>Wild Garlic Soup
</FONT></STRONG><FONT color=#000000 size=2><FONT face=geneva,arial,sans-serif><STRONG>Ingredients</STRONG>
2 Large Diced Potatoes
3 or 4 Handfuls Wild Garlic Leaves
1 Tbsp Extra Virgin Olive Oil
Parmesan Cheese (omit if not liked)
2 Tbsp Mascarpone Cheese
Large Bunch Flat Leaved Parsley (roughly chopped)
Salt & Pepper
1. Sweat the potatoes with extra virgin olive oil for 10 minutes.
2 Add the wild garlic and continue sweating for 5 minutes
3. Stir and gradually add 1¾ pint of boiling water.
4. Season to taste and cook until potatoes are soft enough.
5. Whiz to your favourite soup consistency. Should it be too thick, simply add water.
6. Add as much grated parmesan as you like and stir until all melted through.
7. Serve piping hot and add a dollop of mascarpone cheese and the roughly chopped parsley.
Last edited by DebsCook on March 26th, 2008, 4:58 pm, edited 1 time in total.
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