Three-cornered Leek (Allium Triquetrum)
Previously I’d not discovered this stuff flourishing just a couple of hundred metres from our house. My post hip-replacement exercise walks this spring took in a circuit of the nearby church where we were married in 1976. There it was growing in several large clumps along the graveyard perimeter fence. I recognised it immediately having first identified it on a Devon holiday a few years back.
Much fuss about wild garlic (ramsons) at this time of year. Quite rightly. Especially if you like free stuff. Here is another allium with very similar uses. The churchyard will supply elder blossom very soon and berries later. I guess I’d never been in the vicinity quite early enough to hit on this crop.
All parts of the plant - including the roots - are edible but I decided to stick with the upper regions and pickle flower buds only.
Remember that it is bad form to dig up wild garlic roots.
You can just about see the triangular cross-section of the stem which gives this variety its common name.
Excess stalks and leaves were zizzed in a liquidiser with a little rapeseed oil. This forms a lovely fresh paste to be stirred into sauces and pasta. It doesn’t just look bright green - it tastes bright green!
Cut to a length for the jars being used, the stems get a wash and a drink of water while the pickling liquor is made.
The following ingredients were brought to the boil. No reduction needed. Simply make sure the sugar has dissolved.
400 ml cider vinegar
3 tbsp sugar
1/2 tsp mustard seeds
1/2 tsp white pepper corns
1/2 tsp black pepper corns
1/2 tsp red pepper corns
Pour the hot liquid over the buds and screw on lids.
All done bar the waiting. No shouting please; just waiting. A couple of weeks should see these ready to be used.
A nice extra for terrines, fish dishes, salads and…
Ah, go on. Send a few more serving suggestions to me on a postcard.