The spicy herb grows only for a short period each year, typically between March and May. Consequently, the herb, which has a flavor reminiscent of garlic or onions, is also referred to as the spring messenger. In this article, you can discover more about this exclusive, seasonal delicacy that can be used in a variety of dishes.

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If an intense scent of garlic hits your nose during a walk in the woods in spring, wild garlic is not far away. You can find it in damp, shady deciduous forests, usually near streams. But beware, wild garlic looks very similar to lily of the valley and meadow saffron, these are poisonous and can be found in the same places. You can recognise wild garlic by its intense garlicky smell when you rub a leaf between your fingers. Externally, it can be recognised by its delicate leaves, the upper side of which is shiny, while the underside of the leaves is dull and somewhat lighter.

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However, finding wild garlic is often not easy because it only thrives in its optimal environment. If you ask locals for suitable locations for wild garlic, you will often just get a smile, as these places are kept secret. Therefore, here's my secret tip on where to pick wild garlic around Lake Thun: in Heimberg along the Zulg River, in Gunten along the Guntenbach, or on the other side of the lake along the Chratzhaltengraben Bach – just follow your nose.

Once found, you should process the wild garlic as quickly and fresh as possible. How you can best process the wild garlic and preserve it, so that you still have something of it for the barbecue in the summer, I'll gladly show you.

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My favourite thing to make from wild garlic is a pesto, as this can be used in a variety of ways for sauces, dips, butter, pasta, risotto and much more.

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Ingredients

200 g of fresh wild garlic, washed well and dried, cut into strips

Roast 25 g pine nuts slowly in a pan or in the oven

25 g parmesan, finely grated optional, can also be omitted

1 teaspoon of salt

150-250 ml of olive oil

Blend all ingredients with a hand blender until creamy.

Season again to taste.

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Fill the pesto into clean jars. The pesto must be covered with oil and can be stored in the refrigerator for about two weeks.

I freeze some of the wild garlic pesto in the freezer to benefit even longer from the seasonal delicacy. To do this, I fill the pesto in portions into an ice cube mold, seal well and off into the freezer. If necessary, defrost cubes and prepare your favorite dish.

Have fun preparing and enjoying!

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