“If you go down to
the woods today then you may not see any bears having a picnic, but you might
come across some of their favourite food” says Doddington Hall’s head gardener
David Logan! Wild Garlic is a big favourite of the European Brown Bear, giving
it its name Allium ursinum, from the Latin for bear, ursus. The Wild Garlic
season is very nearly upon us, and will make even the most level-headed of
foodie roar with pleasure...
Across Europe and Asia, this member of the garlic family
will carpet broadleaved woodland floors, filling the air with a delicate smell
of garlic. Now, some of you may not like the sound of that at all, but to me it
is a magical smell and the sight is as beautiful as bluebells. It is a real
herald of spring and a sign that evenings are drawing out and the weather is
turning warmer.
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Wild Garlic in bloom |
Stinking Jenny, Bear Leek and Ramsoms are just a handful of
the many names that Wild Garlic has picked up over the years. The fact that it
has so many names must be partly to do with humans’ historical usage of it in
cooking. Imagine a time before salt, sugar and spices were readily
available. A few wild garlic leaves
would really lift your simple stew.
Nowadays it is still popular in cooking, and indeed the
chefs at Doddington will feature it in their spring menus. I like it in pesto
(substituted for the basil) or it’s yummy chopped up in mashed potato and is
fantastic on salads. It has a mild garlic flavour and can be used in much the
same way as chives. All parts of the plant can be eaten but you must watch out
not to get it confused with poisonous Lily of the Valley.
Wild Garlic grows in private ancient woods near Doddington,
and small batches will be available from the Doddington Hall Farm Shop. It will
also be featuring on the spring menus in the Restaurant and Cafe. www.doddingtonhall.com
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