This easy peasy Wild Garlic Egg Mayo is a simple way to get these fresh and vibrant greens into your diet without any effort or pre-planning.
Yay! Our hedges have started sprouting the wild garlic flowers, which must mean spring is on its way!
I for one will be soooo glad to have this soggy winter behind us. Thankfully we haven’t had any damage from the various winter storms but plenty of homes and businesses around Cornwall and the UK have suffered from some horrendous flooding :(
These sweet little white flowers are like beacons of hope, ready to pop up in the hedges around our farm in abundance as the days warm up and the hours of daylight increase.
When you go a foraging for your wild garlic, as always avoid picking when dogs are likely to run (and therefore pee) and on the sides of busy roads where fumes and road spray could end up on the plants.
This variety is actually called Tri Cornered Leeks, but it’s referred to locally as wild garlic. Out of the three varieties that grow around here (also Jack by the Hedge and Ramsons) this is by far my favourite. It has a fresh clean taste, a good crunch and it doesn’t get bitter as the season goes on.
I remember as a little girl walking down Talland Hill into Polperro and the warm summer air being thick with the smell of oniony garlic. I couldn’t quite believe a wild plant could smell so strongly and when I was told it was edible I remember laughing as if was ludicrous that you could eat anything that came out of a hedge.
Oh how times have changed :)
- 4 eggs
- 2 tablespoons mayo
- pinch sea salt
- 4 tablespoons chopped wild garlic leaf, stem and flower
- Boil the eggs for 10 minutes.
- Drain and let sit in cold water for another 10 minutes, occasionally changing the water to keep them cooling.
- Peel the eggs and put back in the rinsed out & dried saucepan, and mash with a potato masher.
- Add in the mayo and salt and mash again.
- Stir through the wild garlic and serve on slices of fresh sourdough. Yum.