3 wild garlic leaves. 1 slice of sourdough bread (toasted) 1 tsp capers. Salt and pepper to taste. Method: To make the chive oil: 1. Blitz up chives, olive oil and a pinch of salt in a blender ...

– 2 cups wild garlic leaves – 1/2 cup pine nuts or walnuts – 1/2 cup olive oil – 1/4 cup parmesan cheese – Salt and pepper to taste. Blend until smooth, perfect on pasta or as a spread.

I’ve always been fascinated by the way that the wild harvest seems so in tune with my appetite. It’s as though nature is reminding me who’s in charge. By the time the wild garlic starts ...

Blend oil with wild garlic leaves and whisk into shop-bought — or your own — mayo. Start off with egg yolks or aquafaba, whisk in olive oil and add the wild garlic oil when it emulsifies. 4.

Wild garlic plants have round, hollow, tubular leaves, with a grayish-blue powdery coating. Wild onions are flat-leaved and non-hollow, green and waxy.

There is one delicious wild edible plant that I can always count on foraging even during the coldest months of winter, and that’s field garlic. Other names this plant goes by are onion grass ...

Thinking about giving wild garlic a go this spring? The shiny green leaves are easily identifiable by their garlicky smell, but without a few pieces of key wild garlic knowledge, the plant can be a ...

As opposed to wild garlic leaves, wild onion leaves are cylindrical – looking similar to spring onions or chives. Wild garlic and onion season tends to come in mid-March to April in Germany. ...

Every spring, it starts again. The white blooms creep out from shaded woodland floors, the scent hits your nose before your eyes have had a chance to adjust to the dappled light, and suddenly it ...