We love to eat from the wild at Milgi and, there are many pleasures to be gained from eating this way. Foraging allows you to reconnect with food, the environment and the seasons. Spring is an ideal time to grab a basket, head to your local hedgerow or green space and add a new dimension to your cooking.
Wild garlic is a good place to start – it grows in abundance in woodland, hedgerows, and even in unpromising-looking urban green spaces. It is identifiable by its distinctive garlic-like smell, long lush leaves and white flowers.
It’s best to add wild garlic towards the end of cooking to preserve its nutritional value, or even better, eat it raw. The taste is gentler than garlic cloves and the flowers are edible too, so add them as a garnish and as an ingredient to salads.
Wild garlic is anti-bacterial and anti-fungal and can be used to normalise gut flora. It’s mineral and chlorophyll-rich, and, if you’ve sourced it yourself the thrill of picking from nature’s larder will not only give your spirit a good massage but will also add culinary purpose to any humble walk.
Take only what you need and only harvest what you can positively identify. Respect nature and enjoy its bounty.
How to make wild garlic pesto:
- Wash wild garlic and shake off excess water.
- In a food processor, blend together a bunch of wild garlic, 30g walnuts and a big drizzle of olive oil to form a coarse paste.
- Transfer to a bowl and season with black pepper and salt. Add more oil if the mixture is too stiff.
Your pesto will keep for up to a week in the fridge if covered with some extra oil.
If you’re hungry for more join the Milgi Tribe for recipes and the inside scoop on everything, from how we make our kombucha to sprouting lessons, recipes, foraging walks and field trips. Get online content delivered directly to your inbox each month by signing up to our website and start making the most of your free time!
GABRIELLE KELLY
Info: www.milgicardiff.com