I have a similar recipe for a pasta sauce/topping - makes a great quick lunch or dinner.

for 2:

Take about 40 g of Barlauch leaves chopped, a small handful of basil chopped, 120g of parmesan, 50ml olive oil & the juice of 1 lime (or lemon). Mix it all together thoroughly & then leave it to settle for 10-15 mins whilst you cook some linguini or tagliolini, then serve the pasta with a dollop of the mixture & toss together.
Very quick, very fresh & very tasty

Reporting back my experiences :

I tried 2 of Jack's recipes (http://www.freshattitude.laughinglem...e-Ideas.aspx):

I tried to make the mayonnaise and somehow screwed it up. Thankfully my husband was at hand and started from scratch. The result was delicious. We kept it in the fridge for 3 or 4 days, and it was perfectly ok.

The butter, ah, the butter. I made a mistake reading the measures, and instead of 3 teaspoons of salt, I went and added 3 tablespoons . The result was er, salty. Don't blame Jack, though, that was all me.

Will experiment again next year. It was fun to use something that grows wild in the garden. I froze some, don't know wether it will work.

Sure. We went again last weekend and I collected another big handful.
To serve two:
1. Toast a small handful of pine nuts in a small dry frying pan on medium heat for a few minutes or until slightly browned. Set aside on a small plate to cool.
2. Wash thoroughly a large handful of the wild garlic leaves. Roughly slice them and place in a blender container.
3. Roughly slice a small handful of basil leaves. Add to the Bärlauch.
4. Add most of the pine nuts (leave some for sprinkling on pasta at serving time), a quarter teaspoon of salt, 3 tablespoons of grated pecorino or parmesan cheese, half teaspoon sugar (optional), one-third cup of olive oil and one-third cup of water. Blend for about a minute.
5. Boil your spaghetti or pasta of choice till cooked al dente. Drain and mix in the delicious pesto, serve on pasta dishes and top with remaining whole pine nuts. Voila!

It sounds delicious. Will definitely try, minding my measures this time.

If you or some of your family members prefer it saltier, add a bit of sea salt at the table. I have kept the salt minimal for those who like it that way.

Bärlauch loks similar to "Lily of the Valley (without the flowers)" which is very poisonous! Make sure the leaves you use smell of garlic!

http://www.uni-graz.at/~katzer/germ/Alli_urs.html

http://www.google.ch/search?tbm=isch...2l9l9l0.frgbld.

Every year somebody is poisoned and usually dies.

I made the pesto with walnuts instead of pinenuts the other day, it is delicious too.

If anyone is looking for a reliable spot, we came home with 4-5kg (!!) of wild garlic on our walk from Croy to La Sarraz yesterday. We hardly made a dent in what you see here is obviously a thick (and much much much more extensive) carpet.

Walking through the forest from Croy, make sure you take the trail that passes the waterfall. About 6-8 minutes after, you'll round a corner and the aroma will smack you in the face.

Then, enjoy the rest of the 1-2 hour walk to La Sarraz

This year's bounty provided us with (hopefully) a year's worth of WG pesto, WG butter for the next few months and this week's menu of WG quiche and gratin.

Coop have Barlauch sausages in. Very very tasty!

I know this thread is a year old, but with all this warm weather I've been wondering if the green gold will be out early this year. Has anyone spotted it yet? I think I'll take the bike up to Uetliberg tomorrow and have a look...

I was wondering the same and checked this morning.
Nothing yet

YES, all along the Glatt But without real knowledge I fear to get "Maiglöckchen" or "Herbstzeitlosen" .

Wooli-leaves of Maiglöckchen may well look the same- but if you rub leaves in your fingers and smell them- the garlic smell is absolutely foolproof. If it smells strongly of garlic, it wild garlic

Much too early here in the Jura- I pick mine at 1000m and we still have quite a bit of snow up there. If anyone in Romandie would like some a bit later in Spring- do get in touch and I am happy to take you on the lovely walk where there is tons, and totally away from pollution.

y

Suppose that your location is too high above sea-level. But here I met a lady who enthusiastically harvested Bärlauch, but not the stuff in front towards the Glatt (pissed about by men and dogs, as she stated) but the one slightly above behind us.

Yeah, we usually get loads of it filling the air with its scent, between Engelberg and Stans, but not until April/May most years. As well as the altitude it's also a sheltered valley with little sun.

Yes, I guess you are right and we are too high.

Still, the temperatures have been so hight this winter, that I was expecting it to show up already

It of course may show up within a few days

I hope so.

The bärlauch mayonaise we made last year was delicious and I'm ready to do it again

Nary a sign of Bärlauch here (ca 800m, on the dark side), either in the woods or in my cultivated patch - we rarely see it before mid april, often well into May, regardless of the weather.