Baerlauch-in-oil

Bärlauch – Eating local

Bärlauch is a funny leaf I discovered while enjoying a risotto… the only word on the menu I understood and I decided to give it a go. It has a nice creamy garlic flavour and works well in salads, rice, pasta… anything (everything) you can eat with garlic.

 

Baerlauch-leaf
Baerlauch-leaf

Wikipedia: “… known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic – is a wild relative of chives native to Europe and Asia.[2] The Latin name is due to the brown bear‘s taste for the bulbs and its habit of digging up the ground to get at them; they are also a favourite of wild boar…”

A friend and I decided to be even more adventurous and purchase a handful, which we split, laughing like little kids. This leaf grows in the wild and can be enjoyed in the early weeks of spring in Switzerland. Above is Bärlauch in olive oil, gone in 30 minutes with a mushroom risotto.

Baerlauch-Pesto-1
Baerlauch-Pesto-1

Just finished 2 batches of Bärlauch pesto made with pine nuts and parmesan and tempered with some basil. Let’s see if it freezes well!

En Guete!

 

 

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