WILD AND WONDERFUL
Wild garlic is so delicious and grows so prolifically, I wonder why no-one has started to farm it professionally. If you haven't ever foraged for, or cooked with, wild garlic then I exhort you to make this an annual tradition, get out into a forest in late spring and get picking. The white, star like flowers are beautiful and the aroma of garlic is strong and delicious where they grow. You can pull up many handfuls of the stuff and use it in cooking, just as you would spinach. It's got a delicious and very subtle taste in a soda bread, a sightly stronger one in a quiche or tart with a salty cheese. I think it would be really gorgeous in a pesto over roasted tomatoes, grains and halloumi. Mmmm, roll on next spring...