Wild garlic, also known as “Allium ursinum”, is a vibrant spring perennial that carpets woodlands and riverbanks with its lush, broad green leaves and clusters of starry white flowers. Thriving in damp, shaded spots especially near rivers. Found all across Europe and also in the Zagori region, it releases a pungent, garlic‑like aroma when crushed, thanks to its sulfur‑rich compounds. Foragers prize it for its mild, garlicky flavor. We use it to make pesto, as well as in salads, pies, soups, butter or even to infuse a delicious wild garlic oil.
It’s important to harvest the leaves when they are still young and before the flowers come into bloom.
Below we give you our wild garlic pesto recipe, a wonderful dish to make in early spring that can be stored in the refrigerator for up to a month. It’s perfectly served with spaghetti or orzo.
Recipe:
150 g wild garlic
50 g rocket (arugula)
100 g roasted sunflower seeds
75 g walnuts
3 cloves garlic
1.5 dl olive oil
Put all the ingredients except the olive oil into a blender, add salt and pepper, then gradually pour in the oil while blending until smooth. Transfer the pesto to a jar and cover the surface with a thin layer of olive oil to keep it fresh in the refrigerator.