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| Wild garlic |
Early spring is the time to collect wild
garlic leaves, growing in moist and shady area, these are picked from near a
river. The picking last for 2 weeks, by the time flower stalk comes the leaves are a bit bitter.
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| Wild garlic |
The leaves are more tender, shorter and wider than those
of eating garlic. Most commonly they are chopped up, mixed with oil and salt
to serve as a sauce, being raw, is a bit strong for me.
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| wild garlic, grated ginger, olive oil, salt, pinch of sugar sauce |
I prefer to stir-fry them until tender, to
supplement the lack of dark green leaves in winter.
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| stir-fry wild garlic leaves |
Italian friends said that they make
wild garlic omelet.
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