foraging for wild garlic

In late April and early May the wooded areas around the city of Vienna become fragrant with the smell of wild garlic, which can be foraged and used in simple, family friendly recipes. Sometimes known as bears’ garlic or Allium Ursinum, this garlic is a close relative of the American ramp and is a versatile ingredient in regional soups, salads and main dishes. Why bears’ garlic? The story goes that bears eat the lush green leaves after hibernating in order to kickstart their digestive tracts. Unlike domestic garlic, it is the leaves, not the bulbs, that are sought after when creating a nutritious and tasty dish.

Nature leaves before us a colorful, aromatic buffet and with some sensible guidance, foraging can inspire a pleasant family bonding experience while maintaining respect for the surrounding environment.

It is usually best to forage uphill or upstream and at a safe distance from carefully manicured gardens where herbicides might pose an unexpected danger. Check local laws before you pick as legislation varies from one location to another. Foraging for wild herbs provides the opportunity to unwind after a day’s hiking or an otherwise active outdoor adventure. Enjoy the following recipes and always check the identity of your potential harvest in a reliable nature guide or online source before you begin!

Note to pet owners: it is generally accepted that large amounts of wild garlic are toxic for dogs when ingested.

 
garlic2.png

wild garlic pesto

In a blender, combine the following:

  • 150g wild garlic leaves

  • 50g parmesan or vegetarian alternative

  • One garlic clove, finely chopped

  • One teaspoon lemon zest

  • Two teaspoons lemon juice

  • 50g pine nuts, toasted

  • 150 ml olive oil

Add salt and black pepper to taste. Serve as a spread on wholewheat toast, or as a pasta sauce.

garlic3.png

 Wild Garlic and Potato Soup

  • 50g butter                                   

  • 2 medium onions                          

  • 2 garlic cloves, chopped

  • 500g potatoes, cubed                    

  • 1 litre vegetable stock                        

  • 200g wild garlic leaves

  • 4 tablespoons heavy cream             

  • salt and pepper to taste 

Melt the butter in a pan. Add onions and garlic, and cook over a low heat until soft and yellow (about 10 minutes). Add potatoes & stock and bring to the boil, then reduce heat and simmer for 20 minutes. Roughly chop the wild garlic leaves and add to the soup mixture, just for an additional two minutes. Allow the soup to cool slightly and then puree in batches. Stir in the cream and add salt and pepper to taste. Serve with croutons or crusty bread.