MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
So today we've been picking wild garlic. The buds are just coming out, which is just the right time to pick the leaves. Tonight we're having it with pasta and pine nuts. We're mulching it down into a pesto stylee and filling jars with it.
Smells amazing.
Picked from Dundridge Woods near the pub (that sells micro brewery ales, yum yum)
With garlic, instead of picking the whole leaves, tear them, leaving the bottom third or so of the leaf is still left on the stem - the leaf grows back pretty quickly and theres more to pick next time. It grows in massive abundance here, a great amphitheatre of it on the curving bank as you drive into the village and my own personal crop of it in the woods behind the house, have made pesto with it (with the flowers as well) and also made humous with it, and torn the leaves into socca.
Would like to find ways of making it keep to use later in the year. Thought about freezing pesto in ice cube trays but not sure how successful that would be.
Wehay, well Hugh Furnley-Dingledangle says freezing it works well, so we froze loads last night. I'll let you know how we get on with it.
We had purrs in pasta and it was fab.