FRESH CUT HERBS
FROM OUR BEDS TO YOUR BOWLS
Wild Garlic
As early as February you can find Wild Garlic poking up in woodland glades wiht the promise of spring. It's been used for thousands of years in medicine, rituals and folklore. It has glossy long pointed leaves and then later a bright white flower like a star. Both have a distinctive garlic flavour and can be added raw or cooked.
For breakfast – Slice it thinly and add fresh to fried mushrooms on toast for a delicious and quick breakfast.
For the family – blend it into butter and then use your new garlic butter on everything from a jacket potato to garlic bread - delicious.
Make it special – Adding it to a fresh spring quiche or tart gives it that extra bit of buzz! We recommend the Wild Garlic and Blue Wensleydale Tart from Lavendar and Lovage, fine it here: https://www.lavenderandlovage.com/2014/04/a-good-friday-pie-wild-garlic-and-blue-wensleydale-tart.html