Wild Garilc, Ramsons, Bear’s Garlic

Bear's Garlic Pesto

Wild garlic, ramsons, bear’s garlic….

Whatever you choose to call it, it is delicious and currently in season. In French they call it l’ail des ours (garlic of bears) as apparently this is a brown bear’s Achilles’ heel! Humans also love these wild, garlic flavoured leaves, which are edible and great to use in soups, salads, omelette etc.

Wild garlic is currently in abundance at the local fruits and veg market. Every stall seems to have a large basked of these bright green leaves. I have taken advantage of this and made a basic bear’s garlic pesto, half of which I keep fresh in the fridge and the rest I divide into smaller portion to freeze. There is just too much to use all at once and as the season is relatively short it is a nice way to enjoy bear’s garlic for weeks to come.

Click link  below for bear’s garlic pesto recipe:

ERIKA ALLISTON : BEAR’S GARLIC PESTO

• 1 1/2 large bunches of fresh bear’s garlic leaves (approx. 280 grams)
• 100 mL olive oil
• 1/2 teaspoon salt
• Generous squeeze of 1/2 a lemon

1. Wash & dry the garlic leaves and remove the stems
2. Using a blender coarsely chop the leaves, adding the leaves handfuls works best
3. Pour in the olive oil, blend
4. Finally add the salt and lemon juice, blend till smooth.
5. Store in a glass jar in the fridge and / or freeze portions for later use

Bear's Garlic Pesto

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