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The leaves are particularly nice at the moment as they're nice and young. They're really sweet.
I also make batch quantities of wild garlic butter which I portion up and freeze to again periodically get out through the year.
Whilst the leaves are in season I mix them into pasta dough and make cheese and wild garlic scones.
Saffronspokes
cozzzzzzzz
thanks - we have a massive patch in a nearby park, which we forage each year. normally put it through pastas or omelettes as a simple 'green' but will def make a batch of pesto this year