Yum - so much to look forward to.
Some of our seasonal greens can be foraged from our woods and hedgerows at this time of year. Nettles make a wonderful soup (once you have cooked the sting out of their tale!) Another versatile food bursting with goodness is the common Wild Garlic. It is a member of the allium family and the pretty white flowers and broad pointy leaves can both be used in endless ways. Like spinach, the leaves can be wilted and popped in to risotto, soup, omelettes or served as a side vegetable. The flowers can be sprinkled in to salads to give a gentle hint of flavour in much the same way chive flowers do in summer.
A lovely way of using wild garlic is in hummus by whizzing together a handful of chopped leaves with the usual ingredients of chickpeas, tahini, olive oil, lemon juice, cumin and salt.
Another idea is to make wild garlic pesto by whizzing together with pine nuts and olive oil (taste and add regular garlic if too mild in flavour).
It is thought that by eating the leaves and flowers, rather than the bulb, that this won't cause bad breath. I'll leave you to come to your own conclusions!
Try these freebie treats - it's sure to put a spring in your step!
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