Eggs, risotto and broth all benefit from the addition of wild garlic. And then there are the flowers and stalks to consider ...
- Got a culinary dilemma? Email feast@theguardian.com
Apart from pesto, what else can I make with wild garlic?
Christine, Winchester
“Any serious cooking turns wild garlic into green slurry,” warns writer and gardener Mark Diacono. “Pesto suits it well, because it’s only just warmed through by the heat of the pasta.” So, faced with an abundance of the stuff, Christine needs dishes that require little or no cooking.
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