Sunday, 3 April 2011

Last of this seasons wild garlic recipe


This is just a simple vegetable accompaniment to a sunday roast dinner, or anything you can think of, using this years wild garlic crop. Although you can eat wild garlic well into the spring, the first month is when the young leaves are at their best for cooking. Take equal amounts of sweetheart cabbage and wild garlic and a medium sized leek and shred into thin strips, steam until the vegetables are tender (approx. 5-8 minutes).



2 comments:

buzzard said...

Looks lovely, quite an inspirational post.

nature adrift said...

Thanks Buzzard, worth having a go before the season ends