On a remote island not too far from my home, I experience forage paradise once a year! In Norway it is known as “ramsløk” season or better known as Wild Garlic of Ramson in the rest of the world.
The obvious choice is to make Wild Garlic Pesto which I will post soon, but slicing washed leaves thinly and adding a bit of salt, one can also make flavoured butter. An absolute treat with steak!
However, for me the best part of the season is the flower buds. Intense in flavour and once pickled, a delicious addition to any salad. (You do need to look under the leaves to try and find those flower buds that has not opened yet and that is usually right in the beginning of the season)
Anyhoo, I have made this recipe from The Kitchen for the last 2 years and it is perfect for this delicate bud, soft and aromatic in flavour with just enough tang to spice up any salad.
- Break the stems off just underneath the buds. (Don't leave more than 1cm stem)
- Wash the buds and dry on towel paper.
- Heat the vinegar, water and sugar and a sauce pan and bring to boil. Stir continuously until all the sugar has melted.
- Remove from the heat, add the pink peppercorns and salt. Stir and cool to room temperature.
- Place the flower buds into sterilised containers, pour over the pickling liquid.
- Place a disc of waxpaper over the surface of your container to ensure that all the buds are in the liquid.