As we reach mid-April here in the UK, wild garlic is in full form (at least it is where I live in the South UK!) and there’s an abundance of it to gather right now. Wild garlic is best picked before the flowers bloom, as the leaves can become slightly bitter after this point. In most places, wild garlic flowers haven’t bloomed yet, but they will do very soon, so the next couple of weeks is a pivotal point for picking your last leaves of wild garlic. When the starry white flowers do appear however, you can also use them in salads or mixed into soups, and the seed pods are delicious when made into a Springtime pickle – try my Pickled Wild Garlic & Dandelion Recipe HERE.
The Benefits of Wild Garlic
In plant folklore, garlic is also known as ‘bear garlic’, where it is said that bears would eat wild garlic after emerging from hibernation to help regain their strength and vigour after a long Winter’s rest. These plants therefore, are said to hold the power or renewal and purification, which really is what Spring is all about!
Wild garlic is a blood-cleanser and digestion-booster. It is high in antiviral, antifungal and natural antibiotic properties, as well as being very high in vitamins A and C, calcium, iron, phosphorus, sodium and copper. Wild garlic can help lower blood pressure and blood sugar, and can also help lower high cholesterol levels.
Perhaps one of the biggest benefits of wild garlic, is that you’ll have to head outside and put your hands on the earth to gather it, and simply spending more time outside at this time of year comes with it’s own host of benefits too.
Wild Garlic Mayonnaise Recipe
This wild garlic mayo recipe is a great way to add wild, nutritional herbs to your meals, and reap all the benefits this wonderful Spring herb has to offer. Ensure you choose organic eggs from a trusted source where possible, as this mayo recipe contains raw egg yolks (which are incredibly nutritious and very good for you!) Please note: mainstream guidelines do not recommend pregnant women consume raw egg.
INGREDIENTS
(makes about ½ a cup)
- 1 handful wild garlic, finely chopped
- 2 to 3 egg yolks (use the leftover whites in my Coconut Meringue Cookies recipe for Love Life Supplements)
- 250 ml extra virgin olive oil
- Pinch of salt
- Juice of ½ a lemon
- 1 tsp Dijon mustard
METHOD
- Add the wild garlic, egg yolks, lemon juice, mustard and salt to a bowl
- Use a hand blender or whisk to whizz the mixture – a hand blender will ensure the wild garlic is blended and combined more thoroughly into the mixture.
- Continue whisking / blending whilst slowly, gradually pouring in the olive oil
- Continue mixing until the ingredients thicken. Homemade mayonnaise is usually a lot thinner in consistency than store-bought brands, so there’s no need to over-mix.
- Place in the fridge for 30 minutes (or overnight) to thicken slightly
- Serve with your Springtime meals!
Try more wild garlic recipes:
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