It’s a warm summers day and having just finished a delicious Shabbat lunch at friends, we went for a walk through some open spaces. As we entered the wooded part, my friend said ‘Oh Smell that? Its wild garlic, growing in abundance’. And she wasn’t wrong, the whole area was just overgrown in this amazing leaf. So off I went and picked the finest ones I could reach.
Be careful when foraging as some of the leaves had whole insect colonies on them, so avoid those, and ones by the path that the local dogs can urinate on. When I got my haul (25 leaves) home, I soaked them in cold water and returned into to find a lovely slug escaping from the bowl. None the less, lovingly I dried each leaf and wrapped them in kitchen towel and plastic wrap to stop the smell overpowering my fridge.
This wild leaf best works well in its raw form, chopped into a salad or spread. The garlic flavour is sweet and delicate, don’t be fooled by the name it is nothing like eating garlic. As ever when foraging be responsible and take only what you need, respect nature and don’t trash the land.
To read more about wild garlic click here…
- 15 wild garlic leaves
- 2 tbsp olive oil
- 200g Feta cheese
- Sea salt and ground black pepper
- Pinch of cayenne pepper
- Wash and dry your wild garlic leaves, finely chop and place in a bowl
- Add your feta, crumbling with your fingers into the bowl
- Add the remaining ingredients and mix together with a spoon until all well combined.
- Spread on lovely crusty bread and serve alongside a soup or eat alone.