Wild garlic (Allium ursinum) is a great spring herb that has been experiencing a great renaissance in recent years. As the name suggests, it is related to classic garlic, but its flavor and aroma are more subtle. It contains a lot of vitamins and minerals, and is an ideal boost after a long winter.
Bear garlic appears in early spring in large clumps in floodplain forests, but can be also grown in the garden or in containers on the balcony. It just needs damp soil and shading from the sharp sun. Seedlings, bulbs and leaves can be found in the farmer’s markets.
You can use all its parts in the kitchen. Its leaves can replace spinach or you can flavor the butter with it. But my favorite wild garlic recipe is a pesto. It is incredibly simple and the result is just great.
- about 200g of bear garlic leaves
- 100-150ml of extra virgin olive oil
- a handful of pine nuts
- salt for seasoning
Mix all the ingredients in the food processor, add salt to taste, and you’re done. After filling the glasses with our freshly made pesto it is good to pour the top with a layer of oil to prevent the air from coming in, then the pesto will last for 2 weeks. It can be used in pasta, meat, or vegetables. I recommend to mix it with grated parmesan and then it is really perfect.
Enjoy your meal!