Wild garlic oil
Allium ursinum, commonly known as ramson or wild garlic, is a medium-sized bulbous perennial with a distinctive and pungent garlicky smell that pervades woodland in spring.
Its leaves can be eaten raw in salads, or blanched and used in place of spinach, or made into a delicious soup and pesto or a bright green and aromatic oil.
Wild garlic oil recipe is so simple we want to share it with you! To start you need equal amount of wild garlic leaves and olive oil.
Wash carefully through running water the leaves and blanch them in boiling water for 1 minute, then refresh in ice water to preserve flavour and colour.
Coarsely chop the leaves to help blitzing.
Blitz the leaves together with olive oil–start at low speed and then increase the power while gradually adding the oil, until a green oil is reached.
Pass through a fine sieve to remove any solid residue, then chill and store.
Now come join us to see how we use it on our menu!
When you pick wild species, we recommend to always double check your identification through a trusted source, and do not comsume them unless you are sure they are safe and edible.
