Spring is definitely here and the forests of Ireland are starting to smell of the unmistakeable odor of wild garlic. Wild garlic or Allium ursinum — also known as buckrams, broad-leaved garlic, wood garlic, bear leek, and bear’s garlic — is a wild relative of chives native to Europe and Asia.
Wild garlic should not be mistaken for Convallaria majalis commonly known as the lily-of-the-valley shown here, and is a
poisonous woodland flowering plant native throughout the cool temperate Northern Hemisphere in Asia and Europe. A good means of positively identifying wild garlic is grinding the leaves between one’s fingers, which should produce a garlic-like smell
Wild garlic has to be one of my favourite wild plants, it tastes good and is so green it must be good for you! In fact native cherokee indians used wild garlic as a treatment for asthma and scurvy, the Rappahnock tribe chewed raw bulbs for high blood pressure and shortness of breath, wild garlic can help rid the intestinal tract of gas and aid digestion.
At the moment it is the only the leaves that are appearing but soon the white ramson flowers will also appear.
So once you pick your wild garlic how can you eat it. There are many, many ways but the easiest thing to do is wild garlic mayonaise with wild garlic flat breads.
INGREDIENTS FLAT BREADS
100g strong flour
60 ml water
Pinch of salt
INGREDIENTS WILD GARLIC MAYO
Wild garlic leaves finely chopped and mayo
To make mix the flour, salt, wild garlic and water in a bowl, then knead on a well floured surface. Cut the dough into small pieces and then roll out into a flat shape.
Finally put on a hot pan, and cook for 30 secs or so on each side (flipping 4 times) so to speak until they start to brown and puff up with air.