You are reading a single comment by @cozzzzzzzz and its replies. Click here to read the full conversation.
  • 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.

About

Avatar for cozzzzzzzz @cozzzzzzzz started