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Wild Garlic

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tiggerblue10 | 13:36 Sat 09th Jan 2021 | Food & Drink
33 Answers
Just watching James Martin and he's using this instead of cloves.

Is wild garlic available in shops? I've never seen it.
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It's a weed and a bit of a pest as it grows all over the place. Tastes very different from bought garlic and you can use the bulbs as well. I use all of it in an attempt to eradicate a bit.
I remember wild garlic from my schooldays when we did cross-country and there was a certain spot where the path led down through the woods and over a stream and the smell was powerful. Another childhood smell was that emanating from sacks in the shop in Poolstock which sold petfood and all sorts of earthy stuff, and which I later realised was Mehti (I've forgotten the English word!)
Fenugreek?
Yes, Mamy. Thank you.
They sold rock salt, too.
No in the hedgerows and its delish - plenty here and we had acres at the Mater's house - just treat it like young spinach......can use the flowers too.
If cows eat it it usually taints the milk a little but you only notice if you drink the milk straight from the cooler.
Atheist...according to Wikipedia..."Black garlic can be eaten alone, on bread, or used in soups, sauces, crushed into a mayonnaise or simply tossed into a vegetable dish. A vinaigrette can be made with black garlic, sherry vinegar, soy, a neutral oil, and Dijon mustard. Its softness increases with water content."
I know I've never seen any recipes that say it needs boiling.
I'd like to try it...just put off by the price.
I think we all understood that Tigger meant cloves of garlic, not cloves as in the spice :/
In today’s cookery programmes on tv both The Hairy Bikers and James Thingy used garlic, interestingly.
I`d love to get my hands on some. I remember trying a wild garlic mustard at Borough Market and it was really nice.
I once bought a jar of pickled garlic somewhere in the Lake District, it was delicious but lethal.
13:45 Alava...
I think I was thrown by this post, which seemed to suggest that cloves (of garlic) keep for ages whereas wild garlic doesn't. I don't find that ordinary garlic keeps longer than a week or two. I thought Alav was thinking of the other sort of cloves.
I just googled black garlic and found that it is ordinary garlic which has been specially treated - what I found was a recommendation to put it in a slow cooker on low setting for a few weeks.
Not the sort of stuff that I would bother with, to be honest

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