A natural inhabitant of fields, forests and even gardens, wild garlic is the perfect addition to your favorite spring dishes. In France, it’s better known as l’ail des ours (bears’ garlic): Alpine legend has it that wild bears like to feast on the pungent greens when they first emerge from their winter hibernation.
We took note from these gourmet French bears and serve up six delicious wild garlic recipes for us humans to enjoy by our friend, chef and photographer, Franck Schmitt in our March/April 2023 issue of the magazine.
In order to see all of the ways to use this tasty ingredient, you’ll have to subscribe to the magazine. If you have the magazine, you’ll find the collection starting on page 71. If you haven’t subscribed yet, see below a taste of what you’re missing… Bon appétit!
- 6 cups (1 kg) fresh peas
- A large handful of wild garlic
- ¼ cup (50 g) butter
- Salt & pepper
- One white onion
- 10 ounces (300 g) bacon, cut into lardons
Wash the peas and place them in a skillet along with the butter and minced garlic.
Peel and slice the onion in halves, and add to the skillet with salt and pepper.
Cut a small chimney into a disk of baking paper and place on top of the skillet. Pour enough water to cover the mixture, and cook on medium heat for 10 minutes.
Meanwhile, cook the lardons, without extra grease, until they are just done. When both preparations are cooked, mix them together and serve piping hot.
Photo & recipe by Franck Schmitt