Wild Garlic (Per 100g)

Wild garlic can be identified by its distinctive smell and long pointed leaves.

Always brush off any soil and wash wild garlic in cold water before eating.The leaves have a vibrant punch to them when eaten raw, so finely chopping them and using them in a similar way to herbs is a nice way to showcase the fresh flavour. Wild garlic dressings such as pesto or salsa verde are often whipped up for this reason.

Cooking the wild garlic leaves mellows out the flavour: simply blanch or wilt for 30–60 seconds as you would with spinach. It shrinks down a lot after cooking, so make sure you have plenty to hand. As a lot of wild garlic can sometimes be overpowering, mixing the leaves with spinach can be a good way to achieve a nice balanced flavour. If you aren’t eating straight after cooking, plunge into iced water to retain its vibrant green colour.

Kerry’s will try to fulfil your exact order wherever possible, but individual items are subject to change due to the seasonal nature of our stock. We will substitute a similar item, and only make changes to guarantee you the best produce.