The vernal equinox has passed, which means it’s officially spring! (releases huge sigh of relief.) On a walk this week, the world was filled with the smell of spring. That earthy, “after rain” smell of moss, freshly mown grass and damp earth. It’s evocative of childhood memories in my nan’s garden and exploring the Forest of Dean where she lives.Jump to Recipe
The monochromatic landscape of the mountains is slowly thawing to reveal old signs of autumn that have been frozen in time, as well as exciting signs of new Spring life. Flecks of green are appearing as buds begin to sprout, the first crocus’ of the season have pushed their way through the ground and are stretching their pretty petals up to the sun. Soon, the woodland will produce spectacular displays of spring flowers, carpets of bluebells, and bursts of wood anemones and celandines.
With the coming of Spring, I am calm again.Gustav Mahler
Farmer’s markets and supermarket shelves get a facelift with the arrival of the transitional season, boasting new arrays of hopeful produce. More exciting for me though is the prospect of foraging!
Wild garlic is one of the few things that is safe to forage without much knowledge, it’s as invasive as knotweed and is not very good a playing hide n’ seek due to it’s giveaway scent, If you pass by any bit of British woodland in the spring, chances are you will catch its scent on the wind. Directly translated, wild garlic’s Latin name Allium Urisnum means “bear’s onion” due to the brown bear’s habit of digging up the tasty bulbs.
I love garlic. I love the sharpness of raw garlic, the savouriness of toasted garlic and the sweetness of roasted garlic. Frankly, given the chance, I will add garlic to anything edible, which is why this seasonal springtime sauce recipe below is a necessary condiment in my fridge door.