[vc_row][vc_column][vc_column_text]I just noticed the smooth leaves of wild garlic appearing this week in my garden and alongside the footpaths in the South Downs National Park. Perfect timing! Wild garlic is a potent antiviral and can be used to treat chest infections and coughs. It strengthens immunity preventing colds and flu, balances out the gut microbiome and even helps get rid of worms. Its tiny white flowers may lower cholesterol and high blood pressure. Early Celtic healers called it “herba salutaris“, the healing herb.

Wild garlic can be eaten both raw – in pesto, or added to salsa verde, guacamole and salads, and cooked – sautéed with some oil, mixed into omelettes, fish marinade, and in soups.  I have even seen a wild garlic “kimchi” recipe – featuring fermented garlic leaves!

My son has picked bunches and bunches of wild garlic and I made this delicious soup (according to my children, it was the “best soup ever”!):

Ingredients:

• 2 big bunches of wild garlic, chopped (flowers can be used for decorating the finished soup or added to other dishes)
• 2 large carrots, chopped
• 2 large sweet potatoes, chopped
• 1 onion, chopped
• Salt and pepper
• 1 litre filter water
• 1-2 cubes veg stock
• 3 tbsp olive or coconut oil

Method:

• Saute onion, carrots and potatoes for appx 5 mins.
• Add 1L veg stock and cook for 20 mins
• Add wild garlic leaves and leave in the brew for 2-3 mins.
• Blend everything together, add salt and pepper to taste.

And Enjoy!

[/vc_column_text][/vc_column][/vc_row]