[rosskesava]

I was going to post this in Country File but I couldn't find a suitable thread and it didn't seem worth a 'new post' all of it's own so I've stuck it here instead.

Wild Garlic. To me it's a cross between spring onions and garlic. It's delicious in salads or in a cheese sandwhich. It grows all over the place and this year especially, it seems more abundant than normal.

It's dead easy to reckonise as the flowers are bell shaped and small (a bit like minature daffs but white) and they have a distinctive green stripe. If you pull some up, always grab a clump otherwise you'll end up with just the stalks. As soon as you pull them up, you'll know instantly if it's wild garlic by the smell.

All you do is cut them an inch or so above the root bulb, and obviously remove the roots, and then slice them into little bits. Absolutely yummy and explosive in taste.

I had a cheese sandwhich today with wild garlic and sorrel - which also grows everywhere. Sorrel is a bit like very small lettuce leaves that grow flat anywhere in the wild near where grass grows. Sometimes sorrel is classed as a garden weed but it knocks spots off supermarket force grown lettuce.

Also very very tasty is a cheese, wild garlic and dandelion leaf sandwhich. The best dandelion leaves are young ones before they get too big but for some they are a bit bitter in which case, add pickle. Super dooper yummy stuff.

I know what my lunch will be tomorrow while at work. Home made brown bread cheese, wild garlic and sorrel sandwhiches.

[shadow]

Plenty of that grows where i live Ross, will pull some up tomorrow and make a cheese sandwich with some [y]

[Nigel Bolton]

This SHOULD be in Country File IMHO. Perhaps the bulbs rest easy during a cold winter and therefore are more productive as a result during the next growing season.

N.

[John Mason]

Moved to Countryfile :)

I've got a patch of it in the veg-garden. Rather than uproot it, just cut close to ground level and it will keep on producing!

Cheers - John