Comments on: Garlic from the hedgerow http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/ A piecemeal investigation into the origins of our food Wed, 11 Jan 2012 13:42:30 +0000 hourly 1 By: Andreas http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/comment-page-1/#comment-103 Andreas Tue, 12 Jun 2007 14:47:53 +0000 http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/#comment-103 It is very interesting to grow this plant in rich garden soil. Cultivated plants are different in taste an texture. It is very interesting to grow this plant in rich garden soil. Cultivated plants are different in taste an texture.

]]> By: Trig http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/comment-page-1/#comment-102 Trig Sat, 05 May 2007 12:43:23 +0000 http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/#comment-102 Scott - you are thinking of dead nettle which looks like stinging nettle but doesn't sting. My dad tells me that when he was young, schoolboys used to pick off the flowers and brush the resulting plant across the faces of schoolgirls to make them scream. His excuse is that it was a very long time ago - just after World War II! I looked this up on the web and I'm convinced that they are different plants, although I can't identify this one. It's not wild garlic and it's not dead nettle. Scott – you are thinking of dead nettle which looks like stinging nettle but doesn’t sting. My dad tells me that when he was young, schoolboys used to pick off the flowers and brush the resulting plant across the faces of schoolgirls to make them scream. His excuse is that it was a very long time ago – just after World War II!

I looked this up on the web and I’m convinced that they are different plants, although I can’t identify this one. It’s not wild garlic and it’s not dead nettle.

]]> By: Scott at Realepicurean http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/comment-page-1/#comment-101 Scott at Realepicurean Sat, 05 May 2007 10:00:57 +0000 http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/#comment-101 It looks like nettles. I'm going to get stung trying to identify this one... It looks like nettles. I’m going to get stung trying to identify this one…

]]> By: Richard http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/comment-page-1/#comment-100 Richard Mon, 30 Apr 2007 11:04:36 +0000 http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/#comment-100 I'm going to look for this in my local hedgerows! I've only had the more usual 'wild garlic' type with the longer smooth leaves. We had it a year or so ago in a warm mayonnaisey type of sauce (same as mayo but made with warm olive oil) with some fried fish if I remember rightly - really good - and the flowers made a pretty and tasty addition to the salad to follow. I’m going to look for this in my local hedgerows! I’ve only had the more usual ‘wild garlic’ type with the longer smooth leaves.
We had it a year or so ago in a warm mayonnaisey type of sauce (same as mayo but made with warm olive oil) with some fried fish if I remember rightly – really good – and the flowers made a pretty and tasty addition to the salad to follow.

]]> By: Trig http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/comment-page-1/#comment-99 Trig Sun, 29 Apr 2007 21:14:41 +0000 http://www.tracingpaper.org.uk/2007/04/27/garlic-from-the-hedgerow/#comment-99 We had some wild garlic in at college the other day, which was made into a light, creamy sauce for a starter pasta dish on the Brasserie menu. One of the second year students I was supervising told me he'd never heard of the stuff before, and was very keen to try the delicate leaves. He was very impressed, and we ended up chewing on thse wonderful leaves all through service. I love the "raw onion/chive" kind of spiciness of the edible flowers, plus they make for a rather elegant garnish We had some wild garlic in at college the other day, which was made into a light, creamy sauce for a starter pasta dish on the Brasserie menu. One of the second year students I was supervising told me he’d never heard of the stuff before, and was very keen to try the delicate leaves. He was very impressed, and we ended up chewing on thse wonderful leaves all through service. I love the “raw onion/chive” kind of spiciness of the edible flowers, plus they make for a rather elegant garnish

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