A distinctive, pungent garlicky taste and yet sweet especially if picked before the flowering. Spring is a perfect time for some foraging especially for Wild Garlic.
Wild Garlic – Powerful Antioxidant
Ramsoms, Allium ursinum or Wild Garlic has been long used for medicinal use in many countries and has incredible health benefits. Wild garlic is anti-inflammatory, anti-septic, anti-microbial, anti-fungal, and also big powerful antioxidant. It also has vasodilatory and cardio protective properties and, is fantastic as tonic for digestion.
Wild garlic grows in Spring in Northern Hemisphere between March – early May. And, in Spring our bodies respond well to a bit of cleanse and detox in our digestion. When we stop eating heavier foods like in winter, and startΒ incorporating lighter foods, salads, green leafs, and, everything that helps us to move and cleanse our digestive system, we feel instantly with more energy and feel lighter and brighter.
Adding some green colour of phytonutrients to your daily meals will help with your digestion by increasing the beneficial bacteria in the digestive truck.
There is so much you can do when it comes to wild garlic. You can add into soups, sauces and make a wonderful wild garlic pesto as I did. I have used on the home made plant based pizza and, adding onto sourdough toasts and, you can add into tomato sauces for extra pungent taste or just eat as it intended to. So let me share with you this simple recipe with this vibrant green colour that will bring some extra special green colour to your table.
Wild Garlic Pesto
What you need for Wild Garlic Pesto recipe:
- handful of fresh picked wild garlic
- 1 big spoon of pine nuts
- 1 1/2 tbsp olive oil
- 1/2 squeezed lemon juice
- himalayan salt
- fresh ground black pepper
Add all the ingredients in your blender, or food processor and, turn it on to blend it all through. Keep checking for consistency. You can always add a bit of more olive oil or pine nuts or black pepper for your own palette.
A choice of adding wild garlic pesto as a sauce for a pasta dish or, on sourdough toast as I did on the main picture. I have also cooked spicy dhal ( from red lentils ) to add for more substantial lunch.
Be creative and use what your palette ( your taste buds ) desire. Don’t be afraid to experiment. We all have a different taste buds and, takes time to develop to really healthy taste buds… so take your own time. After all, it is your own journey to healthier you. But, always here if you need me or have any questions.
Till next time,
With good health and vibrancy,
Julia xx