Spring's Budding Tastes ; Flavours of the Month
Evening Standard - London › March 07, 2007
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Summary
WILD GARLIC LEAVES
Delicately flavoured, dark green leaves are also called ransoms and are the first, tender shoots of the wild garlic plant. This year foragers have been out early and there are good supplies - they are available from Tony Booth at Borough Market who supplies many top restaurants with wild mushrooms, exotic fruit and vegetables.See the full content of this document
Extract
Spring's Budding Tastes ; Flavours of the Month
Use them chopped and stirred into an omelette or scrambled eggs for a garlicky tang. You can also add ransoms to salads bu...
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