No need to wait until Spring for your next batch of foraged pesto... Three Cornered Garlic is Autumn's answer to the ever-popular wild garlic.
Sometimes known as wild leeks. The leaves are milder than ramsons (wild garlic); they are juicy and sweet and our preferred choice for salads. Use instead of chives or spring onions in mash.
Best used as quickly as possible. Refrigerate.
The leaves make a lovely garlic butter. Chop, blanch, refresh and squeeze the leaves then blitz with a little white wine, salt and pepper. Then beat into softened butter and freeze in cling-filmed rolls for garlic butter year-round.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as