Pickling Wild Garlic seed heads

Heading to the woods to pick the seed heads from the wild garlic has been on my to do list for a while!  Nature waits for no woman, but luckily I found them still intact today.  I’m thinking this would be better done sometime earlier (like 3 weeks ago) since they do feel a lot tougher and definitely ready to pop.  The flavour, however, is still definitely of garlic and green.  And I’m not willing to wait until next year to try this process that I first heard through twitter from chef Enda McEvoy and later found this brilliant post with great pictures on The Hunter Gatherer Cook: (http://huntergathercook.typepad.com/huntergathering_wild_fres/2010/06/wild-garlic-pods-hop-shoots-and-some-other-stuff.html).

So these are what I picked.

What’s left to do is use a fork to pull the heads from the light stalks and in a jar, cover with infused vinegar (Hunter Gatherer used pine needle vinegar which I don’t seem to have…).  He recommends infusing with mustard seeds and rosemary.  Well, all my rosemary died with the frost and I’m not sure if I have any mustard seeds but I’m going to make a pickle – maybe with cider vinegar and a touch of honey.  Will let you know how this delicacy goes.

I’ve been gardening a little too so my Circles are starting to take shape, if not a little later this year than last.  I have beets, chard, rocket and other leaves in one.  Summer sprouting broccoli takes another and I’ve just put 3 courgette plants into a third.  Last night I left out a little treat for the slugs who really love hiding in the stones that make the surrounds of my circular beds.

Slug Trap

A lot of slugs were harmed in the making of this blog post – today I counted about 20 slugs in the beer trap.  Sorry guys but we have to eat greens too!  I just used an empty tuna tin buried flush with the soil and poured in some out of date ale.  It really was quite satisfying to finally catch up with the slugs.  I’m planning a few more slug parties around the garden.

Back in January, Hugo from Cafe Azteca in Dublin sent me on some seeds for tomatillo and epazote, which I promised to sow for him in the tunnel.  Tomatillos are difficult to get here and go into making the green salsa for real Mexican cuisine.  Epazote is a herb Hugo used to flavour a black bean soup he made at his Mexican cookery class here.  It has grown just fine after being started on a heated bench in the glass house.  I transplanted some in the tunnel and outside to see how it gets on.  It was the dried version Hugo used so I should be able to harvest and store if it goes well.  A very distinctive aroma and flavour that’s difficult to describe (I wrote this before looking up widipedia!) but apparently very dear to Mexican cooks.  I would say it has an almost metallic/chemical smell that reminds me of chlorine.  Weird I know, but here’s what widipedia has to say on the herb:

Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to anisefennel, or even tarragon, but stronger. Epazote’s fragrance is strong but difficult to describe. It has been compared to citruspetroleumsavorymint and camphor.

Epazote

The tomatillos are really taking off since transplanted into the tunnel a couple of weeks ago.

Tomatillo tunnel

Going to try some wild garlic seeds with boiled baby beets for dinner.  Garlic and beetroot – a great combination.  Try it!

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2 responses to this post.

  1. This is the first time I’ve heard of a use for the Wild Garlic seed heads. I will definitely try this. Brill!

    Reply

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