Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A fantastic way of using up this abundant plant. Three Cornered Leek is often seen as a weed but this prolific allium can cause quite a stir in the kitchen.
We love a good pickled ramp (wild leek) but drying them adds another dimension to your pantry - pure leek flavour without the vinegar tang. These are great for cooking the rest of the year.
So many discard the roots of wild leeks. They are an amazing addition to delicate salads, sashimi and more. In my opinion, they are the best part of the leek (so good that this is generally my gift to chef friends). Sustainable leeks are key. :)
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
