Finally found a place near a river to harvest wild garlic, a bit surprised that it started so early here, used to be late March in France. Harvested a small bag, the fibre of wild garlic is very tough, not easy to chew to break it up, much better to blend into puree.
wild garlic flat bread wild garlic dough wild garlic olive oil puree wild garlic
Mix with olive oil and a bit of salt, to be used gradually as seasoning, soup, sauce etc, store in freezer.
Mix puree with flour and water to form dough, baked as savory flat bread.
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