There is a park near a nature reserve nearby where I discovered what turned out to be wild garlic last year! So this year I wanted to pick some and use it in our Greek briam stew. Oooh, wild garlic, how… wild! How exciting!
So off I went to forage in the woods. I was afraid I might feel greedy, picking from an already wilting crop – after all, this is an urban area. I did not have to feel guilty: the woods were covered in exquisite white flowers: a wild abundance of allium ursinum, bear leek, wood garlic!
So I washed and added the leaves for just a short amount of time at the end of the cooking time, and the flowers for decoration- you can eat them, too!
Will definitely eat them again- they add a depth to a dish that is hard to describe. Lovely!