Wild Bear’s Garlic
$339 by kg / Min 250g
Ail des ours Wild garlic is a truly idyllic culinary treat – a wild ingredient that, when in season, grows in abundance, nestled among bluebells, attracted by the moist soil and shady woodland environment. Wild garlic has enjoyed a culinary boom in recent times, taking its place alongside rhubarb and asparagus as a pillar of spring’s bounty. It has a short season, usually first appearing in mid-March and lasting until early May.
The second half of the Latin name, ursinum, refers to the fact that brown bears loved to eat the bulb. This also gave rise to two of its common names – bear’s leek and bear garlic.
Packaging: Kraft bag
Storage: in the fridge up to 1 week. Y
Usage: Always brush off any soil and wash wild garlic in cold water before eating.The leaves have a vibrant punch to them when eaten raw, so finely chopping them and using them in a similar way to herbs is a nice way to showcase the fresh flavour. Wild garlic dressings such as pesto or salsa verde are often whipped up for this reason.
Cooking the wild garlic leaves mellows out the flavour: simply blanch or wilt for 30–60 seconds as you would with spinach. It shrinks down a lot after cooking, so make sure you have plenty to hand. As a lot of wild garlic can sometimes be overpowering, mixing the leaves with spinach can be a good way to achieve a nice balanced flavour. If you aren’t eating straight after cooking, plunge into iced water to retain its vibrant green colour.
Price is per 1kg