When you say spring all I can think about it is wild garlic. Fresh from the garden or the forest, these leaves are my favorite for a pesto. Forget about basil. Go bold, go wild and make a wild garlic pesto.
It is also known as ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic.
I use the leaves in salad, soups, rice or stews. They look similar to a poisonous plant, so be careful. If you don’t know it very well go in a market and buy it.
If you like garlic, you can also use the leaves in green juices or smoothies. You can eat the flowers too. Wild garlic is at peak in April, so enjoy it as much as you can. They will be gone by June.
When you have fresh wild garlic forget about the old bulbs. Use it in everything. The taste is more delicate.
Wild garlic is antibacterial, antiseptic, antibiotic and also it helps in reducing blood pressure. It contains vitamins A and C, calcium, iron, phosphorus, sodium and copper.
If you want a real taste of spring taste wild garlic. You won’t be disappointed.
You can find my recipe for pesto here: Wild garlic pesto.