An in­gre­di­ent to en­joy WILD GAR­LIC

De­signer, cook and au­thor Sophie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - A Mount In The Country -

WILD GAR­LIC, WITH ITS EMER­ALD-GREEN LEAVES AND CLUS­TER OF STAR-LIKE WHITE FLOW­ERS, GROWS FREELY IN VAST DRIFTS, MAK­ING IT A MAG­I­CAL SIGHT IN BRI­TISH WOOD­LANDS. ITS LEAVES ARE BEST HAR­VESTED IN APRIL BE­FORE THE FLOW­ERS FULLY OPEN. TRY MAK­ING A DEL­I­CATE SOUP FROM THEM, TOPPED WITH THE FLOWER BUDS, WHICH ARE EQUALLY LOVELY IN SAL­ADS. WHEN RAW, THE LEAVES ARE POW­ER­FULLY GAR­LICKY AND MAKE AN EX­CEL­LENT PESTO. I LOVE TO CHOP THEM INTO BUT­TER WITH SALT AND PEP­PER TO MELT ON A STEAK. THEY’RE ALSO WON­DER­FUL AS A RE­PLACE­MENT FOR PARS­LEY AND GAR­LIC IN ANY RECIPE, SUCH AS FRIED MUSH­ROOMS OR FRIT­TATA – ALL IN ALL, A FAB­U­LOUS SEA­SONAL TREAT. For more, see so­phiecon­ran.com.

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