Olivier Poels 5:40 p.m., March 31, 2022
If you like the flavors of garlic but have some difficulty digesting it, wild garlic is for you!
This small plant with white flowers that grows in the wild is truly stunning.
Indeed, its beautiful green leaves have an intense garlic flavor.
Wild garlic is found from April to June, usually near waterways.
But beware, despite their similar color, wild garlic should not be confused with lily of the valley, which is very toxic.
The plant owes its name to the bears which, after having hibernated, eat large quantities of it to purge themselves.
Wild garlic (also called wild garlic or wild garlic), probably originating in Asia, is very rich in vitamin C and has recently been introduced into the kitchen with the fashion of cook-gatherers.
The bulb, leaves and flowers are eaten.
You can make a delicious pesto (with parmesan, pine nuts and olive oil) / mix it with fresh cheese / add it to eggs for an omelette / in mayonnaise… It also flavors the tofu.
Wild garlic pasta recipe
Ingredients :
300 g of tagliatelle
1 small bunch wild garlic
20 cl of cream
1 knob of butter
50 g of parmesan
Salt pepper
Cook the tagliatelle al dente
Chop wild garlic
Drain the pasta and keep a small ladle of cooking water
In a skillet, melt the butter, add the cream and the parmesan, add the wild garlic, a little cooking water and coat the pasta with this sauce
Rectify