The 1st of June sees the start of Slow Food Week here in the UK to find out more visit Slow Food UK website.
Meanwhile, very much in the theme of slow food I have been exploring the various uses of wild garlic. Wild garlic, the latin name for which is Allium ursinum, has a variety of other names including ramsons, buckrams, ramp, bear leek or bear’s garlic and it is native to Europe and Asia, typically growing in damp shady deciduous woods where it will form extensive stands. The plant typically is at its best during April and May, this year with the hard winter and spring in this part of Scotland it is appearing about a month later than usual. At its peak the fresh green leaves are accompanied by delicate white star like flowers and even without actually walking through the woods you can smell the characteristic garlic smell from some distance! All parts of the plant are edible but most usually it is the leaves that are used while the flowers make an attractive garnish.
To show you just how versatile this wonderful plant is here are just a few of the wild garlic recipes published by other WordPress bloggers:
and my personal favourite given the opening shot to this blog:
Give them a try they taste great!
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