UKPoacher Posted March 26, 2011 Report Share Posted March 26, 2011 Time to harvest the wild garlic from the woods and river banks. I've just brought a load of fresh leaves to dry, chop and store. The stems taste good in salads too Quote Link to comment Share on other sites More sharing options...
alexf Posted March 26, 2011 Report Share Posted March 26, 2011 Thanks for the heads up might look for some this week Quote Link to comment Share on other sites More sharing options...
John_R Posted April 21, 2011 Report Share Posted April 21, 2011 Still loads of it about. What is the best way to keep it fresh for a few days? I don't want to stink the fridge out. Quote Link to comment Share on other sites More sharing options...
ziplex Posted April 21, 2011 Report Share Posted April 21, 2011 There's a small wood not far from me that is carpeted with the stuff, smells lovely! may go and have a look to see if it's ready Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 21, 2011 Report Share Posted April 21, 2011 What do you guys use it for? We have some growing near us but to my shame I've never tried it, is it just a salad thing or do you cook with it? Quote Link to comment Share on other sites More sharing options...
PaulABF Posted April 21, 2011 Report Share Posted April 21, 2011 UKPoacher, what method do you use for drying it out? Quote Link to comment Share on other sites More sharing options...
John_R Posted April 21, 2011 Report Share Posted April 21, 2011 (edited) What do you guys use it for? We have some growing near us but to my shame I've never tried it, is it just a salad thing or do you cook with it? You can eat leaves and stems in a salad, but it cooks well too. Goes really well with lamb, and I bet it would work with venison too. I just ate some with this evening's dinner, Spring lamb chump chops (get them a good inch or more thick) with butter, chopped rosemary and wild garlic. Preheat oven to Gas Mark 7 Chop up some rosemary, and grind pepper over the meat. You need a good handful of garlic leaves for two people. Get a heavy pan, heat a little olive oil, and fry the chops 2 or 3 mins each side to get a nice colour, then put them in a tray and stick them in the oven for 10 to 15 mins (depending on how rare you want them). I also threw in some previously boiled new potatoes and carrots into the tray. Put a generous couple of k n o b s of butter into the frying pan and heat so it melts fully, don't let it burn. Put the herbs in and fry till the leaves wilt and darken, and take off the heat. Serve it all up, dressing the chops with the buttery herbs, and pour any spare butter over whatever green veg you may want to have with this. I did peas and brocolli, filled the plate nicely. Edited April 21, 2011 by john_r Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 21, 2011 Report Share Posted April 21, 2011 That sounds great, thanks. Will get some that the dogs haven't p i s s e d on! Quote Link to comment Share on other sites More sharing options...
hendersons Posted April 29, 2011 Report Share Posted April 29, 2011 Have a go at making it into pesto, it works a treat. Nick Quote Link to comment Share on other sites More sharing options...
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