The fir eats / Kristina Vanni
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Forager Chef | 2023-05-03 13:02:22 |  3,589 Views |
Pickled wild garlic
Ramps (Allium tricoccum) are wild onions that are only in season for a few weeks in early spring. Picked for centuries by native tribes in North America ramps are a tasty blend of onion and garlic. Although they are sought after by gourmets most people don’t eat them or even know they exist as they are nearly impossible to find in grocery stores. They grow slowly are scarce and are sought after during the few weeks when you are lucky enough to be able to buy them.
In Eastern Canada and the United States wild garlic is likely to be found at farmers markets when it is in season. So if you get the chance to buy a handful of wild garlic don’t hesitate because it could become your new favorite allium. If you are lucky enough to buy a lot of wild garlic use our recipe to enjoy it all year round pickled in a vinegary aromatic brine. You will have to wait a week to taste the pickled wild garlic but since this preparation allows you to eat wild garlic when it is not in season the wait is definitely worth it.
Serve this wild garlic with pate or soppressata as part of a charcuterie and cheese platter.
