I happened upon a carpet of star shaped flowers today. A woodland of wild garlic. Not quite as impressive as a forest floor of bluebells, but lovely all the same. Also known as Ramsons & Bear’s Garlic, the leaves of Wild Garlic can be made into a pesto or shredded finely into wild garlic scones.
Ramsons are an indicator of ancient woodland. Thousands of bulbs together create a dazzling white carpet like this one.
The second half of its Latin name ‘Allium Ursinum’ refers to the fact that brown bears who used to roam on British soil, fed on the bulbs. The only bear like creature I saw was a black Labrador!
Where Ramsons flower in April to June, so too do Cuckoo Pints. These unusual hooded plants often share the same habitat as Wild garlic, but they are definitely not edible.
Today I reached a little milestone. I am currently participating in the #walk1000miles challenge , which I started in the New Year. I have just become a Proclaimer. I have walked 500 Miles! To celebrate, I thought I would do a little baking , so I made some Wild Garlic & Cheese Scones. Wild garlic has speer shaped leaves and is abundant in woodland at the moment. In fact it’s white pompom shaped flowers are just starting to appear. I foraged some leaves whilst out walking locally this afternoon.
I found this recipe in the Ribble Valley Magazine and it is one of wild food forager James Woods , from www.totallywild.co.uk
Ingredients ( 8 Scones).
250g plain flour.
75g unsalted butter, small chunks.
1tsp baking powder.
1 tsp salt.
50g mature cheese, grated.
15-20 young wild garlic leaves and stems, finely chopped.
Place the flour into a large bowl and add the butter. Rub the flour into the butter until it resembles fine bread crumbs.
Add the salt, baking powder, grated cheese, chopped wild garlic leaves and mix.
Make a well in the middle and add the milk, a little at a time, mix with your hands or a large spoon.
Remove and form it into a ball in your hands, then flatten the dough into a thick round on a floured surface and cut into eight wedges ( I only managed 6). Place on a lined baking tray.
Bake in the middle of a pre-heated oven, 180 C , for 15 to 20 minutes until risen and lightly browned.
I found the scones to have a subtle garlic flavour. They are really good with butter! I think I should have tried to cut the wild garlic leaves finer, but all in all I am quite pleased with how they turned out. 😁
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