It's Wild Garlic Season!
One of our favourite ingredients here at Brunel's is back in season - delicious Allium Ursinum, better known as ramsons, buckrams, or bear leek - we call it simply Wild Garlic. A wild relative of chives,this deliciously fragrant herb flowers before deciduous trees leaf in the spring, filling the air with its' characteristic garlic-like scent. It can easily be found in deciduous woodlands, often growing in abundance, and quickly identifiable by its small white flowers, and the sweet, pungent fragrance.Take care when picking though, as poisonous Lily Of The Valley also flourishes in similar conditions, and trust us, you do not want to get the two mixed up! Unlike common cultivated garlic, it's the leaves that are eaten rather than the bulb - for a delicious and easy seasonal condiment, blitz together 10g of wild garlic leaves with 100g of Maldon salt, and you will have a multi purpose wild garlic salt,brilliant at adding extra depth of flavour to soups, stews and pasta sauces. Between March and July when wild garlic is in season, there’s no real need to buy bulbs of garlic in the supermarket - just get out there and go hunting for this delicious, all purpose delight!
One of our favourite ingredients here at Brunel’s is back in season - delicious Allium Ursinum, better known as ramsons,