Caffe Vivo

Just In – Wild Garlic

April 12th, 2011

Wild garlic first appears in damp woods and by streams in early spring.  All parts of the plant are edible and can be eaten raw or cooked. The leaves have an aggressive garlic aroma but flavour wise wild garlic is much more subtle than it’s commercially grown cousin.

Wild garlic makes a fantastic soup and also goes very well with asparagus, cheddar cheese, lamb, new potatoes, mint, and broad beans to name a few ingredients.

The young shoots which look similar to chives work well in Asian style cookery or use the flowers in salads.

This week  you’ll find a Seared Fillet of Salmon with Wild Garlic Polenta and Tomato Salsa on our specials board.