allium ursinum
Come February the early growth of wild garlic takes hold of the north facing slope, soon to reveal a verdant carpet of elliptic leaves that are topped with clusters of white flowers from late March to June. They push up through the layers of leaf mould enjoying the moist rich soil. It’s an unmistakable scent that wafts into the garden and transforms the atmosphere of the woodland that has been in a state of slumber over winter. Spring is a beautiful time in the garden, the leaves appearing on the trees and the understory that was enjoying the open light soon becomes shaded as the canopy envelopes the woodland floor. We are lucky to inherit a mature woodland that surrounds the garden. It is dominated by Ash, a tree we will keep an eye on as the new leaves emerge and document any we feel need to be taken out due to Ash dieback. It is upsetting to know that it will kill off around 75% of the UK’s Ash trees, which in turn will dramatically affect the makeup of our woodlands and the landscape that surrounds us.
Since moving to the house wild garlic is something we suddenly had readily available and we took full advantage of its seemingly endless supply. Although this is something we enjoy on the banks across from the brook, it is certainly something we wouldn’t like in the garden. Wild garlic bulbs can stay dormant for six years in the soil, so trying to eradicate it would take time and persistence. It is always good to eat the leaves fresh when they are young and hold the most flavour, and cook them later on when they become more tough. The flowers add a peppery kick to any salad and something we find ourselves grazing on when pottering around the garden. We have made countless jars of wild garlic pesto and have found an excuse to use it in most dishes, something we will always do when the season arrives.
Wild garlic, quinoa, avocado and beetroot with a squeeze of lemon juice and some salt and pepper.
Wild Garlic Tagliatelle
We decided last week that it was time to start picking the wild garlic. There is an area at the end of the garden where a large drift of garlic has occupied the south bank beneath some Hazels. The early sun shines through the bare stems, pushing this cluster into leaf first and soon it is luscious and ready to pick. The north slope is never far behind and before you know it the wild garlic has created a verdant carpet that hugs the woodland floor. Not wanting to start the process of making pesto yet we have created a simpler, more pared-back recipe, that we feel makes the most of the delicious fresh leaves. We will in the coming weeks begin making our beloved pesto, and Sue will be making pork and wild garlic dumplings.
serves two
Pick a large handful of wild garlic, wash and roughly chop.
Put salt in a pan of water and bring to boil, add 160g of tagliatelle pasta and allow to cook until ready.
Once pasta is ready drain well and place in a large bowl, add the wild garlic and mix. Drizzle extra virgin olive oil generously with a squeeze of lemon juice.
Add sea salt and black pepper and top with parmesan shavings.