Wild garlic fills my head with romantic images of rolling hills, blue skies and sparkling oceans – probably because of the two places I’ve found it growing in the wild. It’s a beautiful herb or plant or whatever it is. It is pungent, and fills the air with the smell of delicious food, but sweet… it’s hard to explain – a non-offensive garlic. Truly beautiful.
The flower itself is a pretty white, delicate little thing, hard to miss, and it brightens my day whenever I see it. You can eat the leaves as is – they are delicious with deli meats on fresh bread, and you can also add a bit more oil and turn it into a pesto for pasta, or even in omelettes or scones.
I hope you enjoy this beautiful plant as much as I do!
Wild Garlic And Cashew Dip
Recipe Type: Dip
Cuisine: Foraged
Author:
Prep time:
Cook time:
Total time:
Serves: 2
I love wild garlic. It’s a plant that actually excites me, and I’ve only seen it in the wild in Somerset and on the Isle of Wight. I’m sure it grows in other places – I know it does, since I transplanted some into my back yard! This dip takes less than a minute to prepare once you have your ingredients together. Eat it with crackers, or, ahem… just eat it!
Ingredients
- 10g Wild Garlic & Flowers
- 40g Cashew
- 30g Hard Cheese
- 20g Olive Oil
- Salt and Pepper to taste
Instructions
- Add the wild garlic, cashew, cheese and olive oil to your food processor.
- Blend until it’s the consistency you like. Blitz for 15 – 30 seconds depending on your preferred consistency. (Thermomix: Speed 4/ 20 – 30 Seconds)
- Season with salt and pepper
- Decorate with Ransom Flowers
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