With aglio orsino I always use almonds.

It also fries well.

And always use it raw, not cooked.

Tom

Are you guys talking bear leek? I didn't know one can buy it either. Sihlwald used to be full of it, so full that you could smell it driving home through Sihltalstrasse. I doubt that's changed.

I bet garlic consumption has risen during lock-down. There are advantages in keeping the distance.

In Spain, Good Friday is a no-meat day so a dish traditionally eaten on that date is "potaje de vigilia" (a hearty soup with chickpeas, codfish and spinach).



https://www.youtube.com/watch?v=uuYXXjTBohA&t=61s

Did not know it was called that also Yes it is that. The Uetliberg is also full of it. Just be careful as it looks very much like Maiglöcken (lily of the valley), and Herbstzeitlose (autumn crocus) which are both poisonous.

The smell kind of gives it away, eih?

Ramsons in English.

Tom

Thanks for this meat-free recipe! Looks good too and will save it under my to-cook list

Ramson, buckrams, bear leek, bear's garlic, broad leaved garlic, wild garlic, wood garlic .... take your pick. Who would have thought, normally the English have one word for 5 completely different things.

You got one of those too? Mine is called "try_out_TRY_OUT".
But it is sooooo long by now

Yes, I cook a lot more with garlic now that we don't have to worry about your poor colleague sitting next to you the next day. And as long as you all eat the same thing in the household, you don't smell the garlic off each other!

I plucked a lot of Bärlauch last year, washed it and made pesto out of it, with olive oil and pine nuts. Great on toasts etc!

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	Baerlauch pesto.jpg (40.3 KB, 23 views)

I am trying to go down my list....half of it are for "actual cooking/baking", half of it is to "just watch the-very-satisfying-video" and just wishing someone would make it for me

I'll pay more attention to it from now on... Btw, does anyone here cook anything with Ampfer? I don't remember the word in English. We add it in soups (mainly) in the spring. I think it's more popular in France.

I just used that method to take some out that grew in our Portuguese "garden" while we were away. OH's grandfather used to make soup.

Dock, genus Rumex. Good with eggs scrambled with cream cheese (frischkaese).

and if anyone's in the area, there's an entire hillside of baerlauch (ramps) above the train station in Rorschacherberg...you can smell it far away.

Yesterday, I worked a shitload of wild garlic into 'keepsakes' , to be able to enjoy the flavour during the year as well, because we all love it so much.

You can make of wild garlic : Pesto, Salt, Spaetzle, pasta dough, capers with the closed buds, flavour oil and vinegar with it, dry it, freeze it etc etc

You can eat the buds/flowers raw as well as the bulb, both make lovely ingredients for a salad.

At last our Good Friday menu is finally fixed. The guests will get tried and tested family favourites.


I have to pick the last of the spinach in the garden so we'll start with


Conchiglie Fiorentina ( ricotta and spinach stuffed pasta shells)

******

Salad ( also from the allotment garden)
Salmon tatare in a crepe seasoned with coriander and chili,
Mousse of smoked trout with dill
and a 'Züpfeblueme', (bread cut out in shape of a flower)

*****

Loin of lamb with a honey & Colman mustard sauce
Polenta 'flowers'
Asparagus and other veges

*****

Mini Banoffee Pies
Blondies and Brownies
Elderflower parfait with apple chunks

*****

Now there's a thought!

I have a problem: I wanted to freeze (well i did actually) some coriander. But it needs washing, so I did. Then I froze it (I chopped it before?). When I took it back out it was just a messy bulb. Seems logic, I know, but can only be used to be chucked into a soup or a stew.
So how exactly are herbs best frozen? And when should they be washed?

This summer I will just buy a coriander plant and cut off what I need when I need it. I still want to know how freezing is done properly.

__________________
It's all a matter or perspective.
So move your butt and look at it from the other side

Blitz with olive oil, freeze in cubes. Works a treat!

Menu looks amazing! Can I come?

Wild garlic I do chop up very finely and then loosely put it into a tiny (icecube sized) sealable tupperware. NO WATER ADDED!

Other surplus herbs get chopped finely and EITHER frozen like the wild garlic OR put into those old fashioned ice cube trays and then carefully I add water to top it off (seal it if you like) the entire ice-herb-cube when needed, gets then put into the soup/stew/ whatever dish I want it in.

Herbs once frozen, tend to become limp-ish when thawed out, so I only use them in cooked/baked dishes once thawed, I have plenty of fresh herbs all year round in my garden.

No Problem, Lamb will be replaced with smoked tofu