Pickled Wild Garlic, Ransom and Chive Buds
Wild Garlic. Foraging & Cooking Food for Free
Have you, like us, been enjoying the tender young leaves of the wild garlic, Allium Ursinum? We shared information on recognising and how to forage responsibly for this pungent plant, plus some of our favourite recipes for using these delicious leaves in a previous post back in March: Wild Garlic, foraging and cooking.
Now April is upon us, and the wild garlic is sending up its buds, soon to burst into beautiful white flowers. There is a window in early Spring when the buds can be harvested to make a deliciously simple pickle. I noticed too that the chives that are growing in a bucket in the greenhouse are also showing signs of buds. Both ransoms, aka wild garlic, and chive buds are delicious pickled. You might also like to try other buds, such as sage? Pep up your salads and add them to sauces for an extra layer of flavour. It’s only a ten-minute job, so why not give it a go?
Pickled Wild Garlic Buds
Ingredients:
Lasts for up to six months in the fridge.
Chive Blossom Vinegar
See also the post on making floral vinegars for when the flowers burst open!
Wild Garlic. Foraging & Cooking Food for Free
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You might enjoy some of the writing and ideas in other sections of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what we have been doing here at Bridge Cottage as the months go by:
- Sustainable Living
- The Bridge Cottage Garden
- The Bridge Cottage Kitchen
- Month by Month
- Seasonal Recipes
- Foraging – Food for Free
Many thanks for reading.
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