Spring Cooking With Wild Garlic
It’s that time of year again.
The crocus and daffodils start making their appearance.
And on my property, so does loads of wild garlic. The Allium Vineal Variety:
Throughout history, the onion family was the first fresh greens that the early American settlers could enjoy, after a long cold winter. The first bit of fresh food popping up at the earliest of spring; Tantalizing the taste buds in preparation for all the lovely produce that will surely follow in the next few months. I can fully appreciate the excited anticipation they must have felt at the first sight of the lovely pungent plants.
Last year was the first time I harvested wild garlic to eat. Wanting to make sure it was definitely and edible plant. I made some lovely scallion pancakes. I shared the recipe and offered tips on how to identify wild garlic which you can read by clicking HERE
Though it is technically a wild garlic, and smells as such, the bulbs taste similar to a scallion or very mild onion and the leaves taste and look like chives. So you can replace those with the wild garlic in any of your favorite recipes.
When I first moved here I used to mow them down often, easy to do since it grows all over the yard, and I didn’t realize what it was. Since, I have dedicated a few areas for the garlic to grow undisturbed, in the hopes that it would produce larger bulbs in the years to come. This seemed to work. The bulbs this year are quite large compared to last year.
My resident rabbit likes it too, as I found many plants with the tops chewed off :). I don’t mind, there is plenty for us all. We will have problems later, as she likes to get in my garden every chance she can.
This year I have enjoyed it in chili:
Just replace the wild garlic in for the onion of your favorite recipe, and use the chivy green leaves for a topping.
I also used some garlic with smaller bulbs to sprinkle on top of some orange chicken with spinach and kale rice. As I would a scallion.
Do you harvest wild garlic or onion to use early in the season? Or are you lucky enough to have asparagus as your first taste of the summer to come?
I am loving that I can harvest fresh produce so early in the year; When I have just planted the earliest of crops and the air is still chilly. I will be sure to share when the lettuce, peas, radishes and broccoli rabe start making their appearance in the next few weeks.