Walking in the nearby forest this spring, I occasionally see bluebells. White ones too. I shared a picture in my Instastories (@chocoralie) asking how they are called – white bluebells sounded ironic!
A kind soul explained they were, in fact, three-cornered garlic blooms and that leaves, stems and flowers were edible. Think milder than wild garlic, a taste really halfway between leek and garlic…
You can make pesto, of course, flavoured butter, burger patties (try pork meat + chopped wild leek + paprika – gorgeous!)… Below is a courgette-pea-wild leak soup >> Has anyone else experimented with these? Share your tips!
