Makes really easy Xmas gifts - pickle in Spring - Present in Christmas , right in time for all those lovely cheese and meat treats.
Wild Garlic
- Thread starter William_Montgomery
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Makes really easy Xmas gifts - pickle in Spring - Present in Christmas , right in time for all those lovely cheese and meat treats.
I know there are restrictions, but if you can dig up some of the bulbs, they're like skinny shallots.
Cut off the roots and slice the bulbs up in long angled slivers.
Fry those in butter, then you can use that jus to fry venison, steak, or beef ham or fish.
If you wait a couple of weeks and in dry weather go and shake some of the seed heads into a paper or poly bag, the seeds grow well if scattered among fine gravel on top of decent damp compost in a big pot and just left alone.
First year you'll get skinny wee chive like stems, second year you'll get proper leaves, third year on you'll get flowers
Cut off the roots and slice the bulbs up in long angled slivers.
Fry those in butter, then you can use that jus to fry venison, steak, or beef ham or fish.
If you wait a couple of weeks and in dry weather go and shake some of the seed heads into a paper or poly bag, the seeds grow well if scattered among fine gravel on top of decent damp compost in a big pot and just left alone.
First year you'll get skinny wee chive like stems, second year you'll get proper leaves, third year on you'll get flowers
I'm wondering about what version of wild garlic I have, the bulbs are very small and the flavour does not hold if you cook or do much with them - which runs counter to all the delicous suggestions here. They are definitely the wild sort, very different to the domestic.
They are very mild when cooked, but if you use them to season the butter for quick frying, and even the cooking in the butter is very fast, then they seem to keep enough to be garlic without being in anyway overpowering.
We've just been to our patch of woodland and picked some of wild garlic. It's been a short season due to the hot and dry weather, but plenty of insects on the flowers so I hope plenty of seed.
This is a photo of the main patch, planted with about 20 bulbs 15ish years ago. We didn't pick much for the first couple of years, a decent spread but not that rampant so far.
This is a photo of the main patch, planted with about 20 bulbs 15ish years ago. We didn't pick much for the first couple of years, a decent spread but not that rampant so far.
Ho ho ho.
What's the botanical name for that plant? Because what I know as "wild garlic" is Allium canadense which has much thinner leaves, much like chives. Your picture seems to show a plant with very wide leaves.
I wonder is the “wild garlic” with the more delicate flavour is Triangular Garlic/Onion/Leek. Allium Triquetrium.
Does it have a triangular stem?
I have few Ransoms at the bottom of the garden.
Other side of the fence is a different story. Allium Ursinium grows in thick belts for several hundred yards also the river here.
Unfortunately some of my friends and family really don’t like the smell otherwise I’d encourage it to spread in the garden.
Fortunately there is a good hammock spot close by to enjoy it with a brew.
Other side of the fence is a different story. Allium Ursinium grows in thick belts for several hundred yards also the river here.
Unfortunately some of my friends and family really don’t like the smell otherwise I’d encourage it to spread in the garden.
Fortunately there is a good hammock spot close by to enjoy it with a brew.
As Ozmundo mentions, it's Allium ursinum which I would normally call Ramsons to avoid confusion. I note it's also called broad leaf garlic.
What I mean by saying my patch is not that rampant is I would of expected it to spread far more than it has.
The three 'wild garlics' I come across.
Ramsoms/Wild garlic - Allium ursinum
Three-cornered garlic/leek - Allium triquetrum
Jack-by-the-hedge/Garlic mustard - Alliaria petiolata (Brassica)
Ramsoms/Wild garlic - Allium ursinum
Three-cornered garlic/leek - Allium triquetrum
Jack-by-the-hedge/Garlic mustard - Alliaria petiolata (Brassica)
We have a bit of Alliaria petiolata (mustard garlic) in the garden. It grows like mad in the wooded areas around us but since about two weeks ago it is being crowded out by some umbellifer; I've not identified it properly, but it looks like Anthriscus sylvestris (mother-die, cow parsley).
Stumbled across a lovely patch today in the North York Moors today. Going to convert it into buttery goodness tonight.
On top of the culinary uses, my database lists the following medicinal use:
<
depurative, antiseptic, antibacterial, antifungal, vermifuge, diuretic, cholagogue, hypotensive, biocatalyst, rubefacient; lowers blood pressure, tonic to digestion, treatment for threadworm
>
Sadly, there's no wild garlic (or any other alliums) in our woods
<
depurative, antiseptic, antibacterial, antifungal, vermifuge, diuretic, cholagogue, hypotensive, biocatalyst, rubefacient; lowers blood pressure, tonic to digestion, treatment for threadworm
>
Sadly, there's no wild garlic (or any other alliums) in our woods
On top of the culinary uses, my database lists the following medicinal use:
<
depurative, antiseptic, antibacterial, antifungal, vermifuge, diuretic, cholagogue, hypotensive, biocatalyst, rubefacient; lowers blood pressure, tonic to digestion, treatment for threadworm
>
Sadly, there's no wild garlic (or any other alliums) in our woods
Would there be any negative impact caused by introducing it? I understand it’s an Ancient Woodland indicator, but also know you know a lot more than me about this sort of thing.
Thought I’d try putting some in an aioli.
Large egg yolk (Burford brown, hence the darker colour)
1.5 teaspoons lemon juice
Pinch of salt (can add more later)
Pinch of finely chopped wild garlic
Whisk until combined.
Slowly add in 120ml of oil (I used olive). Start with a few drops and whisk to emulsify. Then trickle the rest in slowly whilst whisking.
I then added more finely chopped wild garlic once done and stirred it in.
I’d not add too much as could make it slightly bitter. Could also supplement with a crushed clove of normal garlic if you wanted and just stir in a small pinch of ramsons for aesthetic value.
Seems nice so far. Going to let it sit in the fridge whilst some potato wedges are in the oven.
Edit: I managed to not post this earlier when I made it. Currently dipping wedges in it and it’s lovely.
Large egg yolk (Burford brown, hence the darker colour)
1.5 teaspoons lemon juice
Pinch of salt (can add more later)
Pinch of finely chopped wild garlic
Whisk until combined.
Slowly add in 120ml of oil (I used olive). Start with a few drops and whisk to emulsify. Then trickle the rest in slowly whilst whisking.
I then added more finely chopped wild garlic once done and stirred it in.
I’d not add too much as could make it slightly bitter. Could also supplement with a crushed clove of normal garlic if you wanted and just stir in a small pinch of ramsons for aesthetic value.
Seems nice so far. Going to let it sit in the fridge whilst some potato wedges are in the oven.
Edit: I managed to not post this earlier when I made it. Currently dipping wedges in it and it’s lovely.
As my woodland is Ancient Semi-Natural, I have a 'no introductions' policy. It is a pain at times but I think it's the right thing to do. In general, it's considered bad practice to introduce any species to an ASNW. The only impact, I suppose, is that all woodland would become the same if we took it to the extreme.
I'll check but the flowers are plain, leraf is broad so pretty sure it's the same as Slowworm's, which I now learn is called Ramsoms/Wild garlic - Allium ursinum.
I've also learnt that a common weed in my garden is Jack-by-the-hedge/Garlic mustard - Alliaria petiolata (Brassica) - so I must give it a nibble.
Chopped up a big batch of wild garlic with some gorse flowers, it smells pretty good.
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