Alllium ursinum or the wild garlic is used quite extensively in the German spring wild herb cuisine. Bunches of these very strong garlic scented leaves are found in the weekly open markets during spring. Normally, this would be used in  potato-based soups or even Italian-style pesto. I roughly chopped them up before dropping them in the food processor, adding handful of unpeeled almonds (for the nuttiness), sea salt, lugs of good quality extra virgin olive oil and pressed mixxxxxxx!! After a lot of rattling and crunching (the nuts) the mass became a steady dark green whirlpool. At this point I added cottage cheese for a contrasting smoothness and silkiness. Whizzed this up and bottled up. I can imagine eating this with roast potatoes, al dente spaghetti (always, always topped with grated parmesan, not the stuff you buy in plastic bags in the supermarket but the whole chunk you actually grate over the plate like flaky snow),  with any grilled meat or fish or even as a topping on crispy toasted bread almost like bruschetta…..hmmmm!! Summer can come anytime now, I am ready

Published by theyogicgarden

Writer, gardener, yogi

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