Wild Leaf Salad Mix
1 Bag (min. 50g)
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 Michel Bras, asked Forager founder Miles Irving to supply wild plants to the newly opened Goods Shed in Canterbury. This spark ignited a wild food renaissance in the UK. Now, 14 years on, a team of highly skilled foragers are hand-picking wild flavours at their peak, full of vitality which speak of the season. This is ‘hyper-seasonality’- a step up from seasonal eating of farmed produce! With over a decade's experience of supplying the best chefs in the UK, you can expect wild ingredients of the highest possible quality delivered to your doorstep to enrich and enliven your meals. By pairing these super-nutritious and flavoursome wild ingredients with the skills and knowledge possessed by talented chefs, these overlooked treasures have been elevated and put back on our plates.Find out more