By Jan Calvert
Sun dapples through the trees and blue bells nod gently in the breeze. Even a short walk through the beautiful, ancient woodlands of West Leeds will reveal an abundance of natural beauty and a source of nutritious food: the woods are alive with the scent of wild garlic.
Wild garlic (Allium ursinum), commonly known as ramsons, is packed with nutrients and is full of iron.
Ursinum, means ‘belonging to the bear’. Folk tradition across Europe tells that brown bears would feed on wild garlicfollowing hibernation to detox and regain their strength and eating it can make a person ‘as strong as a bear!’
Chewing a leaf of wild garlic was recommended before going into battle or running a race, for strength and courage!
Wild garlic is highly nutritious being packed with vitamin C, iron, and magnesium. It is also a source of antioxidants, including chlorophyll and sulfur compounds and is antibacterial and anti-fungal. As a natural remedy it is used for detoxification so is good for the liver.
Pick and wash the leaves (wash well!) Blend with walnuts or pine nuts, parmesan cheese (or nutritional yeast), lemon juice and olive oil to make pesto. Season with sea salt and freshly ground black pepper to taste.
Add a chilli if you like!
Wild garlic pesto is great on spaghetti or drizzled on warm bread for a quick and tasty snack. The flowers can be added to salads or leave them for the bees, who love them!
Pick only the leaves and leave the bulbs. Digging or removing the plant is prohibited to prevent destruction and habitat damage (Wildlife and Countryside Act 1981). Wild garlic growing is a sign you are walking in an ancient woodland and special habitat!
Always identify a plant carefully and don’t over harvest.
- For further information visit the Woodland Trust.
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