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We make wild garlic pesto with hazelnuts, hard cheese, olive oil and lemon zest and juice
Or rinse it and spinach and put in a pan, wilt down, squeeze out excess water, season and possibly add cream or craime fraiche.
Practically any recipe that has spinach it can be used as a substitute
Or raw in salads
dancing james
@kimchi
Looks like a bunch of wild garlic in the woods on the way to work - any decent recipes/preserving strategies for it?