Natoora British Wild Garlic Leaves

32.9p per 10gFLAVOUR IS A FRONTIERNatoora Wild Garlic Leaves - Wild Garlic is more subtle and delicate in flavour than the dried, cultivated bulbs but retains a potency characteristic of all wild plants. - In season from February to May, the plants flourish in damp undergrowth near streams, ditches and rivers. - From mid-April, the plants go to flower - use these delicate white leaves and seed pods as a powerful garnish. Stem, leaf and flower are all edible.Take it further- Finely chopped, folded into mayonnaise. - Blend with pine nuts and parmesan as pesto. Our packaging is plastic-free- We have developed our own revolutionary packaging which is entirely plastic-free and home disposable. Each of our recyclable cardboard punnets is flow-wrapped with home-compostable film which, unlike traditional plastic flow-wrap, disintegrates within 180 days. Dispose of the black punnet in your normal recycling and the clear film in your food waste bin. - Each punnet bears the Plastic Free mark of A Plastic Planet, a grassroots movement which aims to turn off the plastic tap.Natooras radical approach to seasonal sourcing is shaping the future of food- We are revolutionising the food system. - We work direct with growers who value flavour, biodiversity and heritage over yield. - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.There are many people who are lucky enough to see wild garlic a-plenty growing freely all around them during its season from March to June, but if you (like me) dont have fields to forage from, then you can at least treat yourself to these! There are so many possible uses for these pungent leaves: wild garlic butter; wild garlic mayo; wild garlic risotto; and smaller, tender leaves can be left whole (though Id chop the larger ones, and the stem, too) and used as any other herb, wherever you want. And the flowers are lovely dropped into a salad. But the firs...