The Little Book of Wild Garlic

By Janice Murfitt

Wild garlic grows vigorously throughout woodlands in spring. Every part of this amazing plant is edible and opens the doors to so many culinary uses. It produces the most amazing vibrant green oil, which imparts its delicate garlic flavour when used for cooking.
Gathered freely, make the most of it and try these original recipes from dips, soups, rice, pasta and pastry dishes along with meat, fish and many vegetarian options – all shown in full-colour photographs and so easy to prepare.

• Language: English
• Publisher: Austin Macauley Publishers
• Release date: Jul 29, 2022
• ISBN: 9781398479227

Janice Murfitt

Janice Murfitt is a highly qualified cake decorator, cookery writer and editor, food journalist, and home economist who specializes in cake making and decorating. She has written over 20 cookbooks and her work has been featured in many leading magazines.

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Wild Garlic Oil

This velvety, vibrantly green oil is a pure joy. Its uses are endless. Make use of this wonderful plant when it flourishes in the spring. Use any light, mild-flavoured oil for the best result.

Makes 900 ml

150 g wild garlic leaves, trimmed

800 ml rape, sunflower or grape seed oil

1 Place the wild garlic leaves and oil in a goblet or processor. Blitz until well blended.

2 Place a muslin-lined sieve over a bowl. Pour the oil mixture into the sieve and allow the oil to drip through for several hours or overnight.

3 To make a very clear oil, re-strain through clean muslin. Retain the left-over pulp in the muslin and place in a sealed container in the refrigerator or freezer.

4 Sterilize a bottle by washing in hot soapy water, rinse and dry. Place in the oven at 120°C/Gas 1 for 10 minutes until hot, or microwave for a minute.

5 Using a funnel, pour the oil into the bottle and seal. Keep in the refrigerator for up to six