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Permaculture: Food From Sustainable Landscapes
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Date:
2010-04-15 05:52 pm (UTC)
From:
rydra_wong
European wild garlic is definitely milder in taste than regular garlic; it would be interesting to see how it works in a pesto.
I have serpent garlic too (or will have if it's survived), and the stems make a very intense pesto.
But for this evening, supper will be salad with wild garlic leaves and poached eggs ...
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(no subject)
Date: 2010-04-15 05:52 pm (UTC)I have serpent garlic too (or will have if it's survived), and the stems make a very intense pesto.
But for this evening, supper will be salad with wild garlic leaves and poached eggs ...