Wild garlic season advancing fast.

Anybody who likes wild garlic should hurry now as the season draws to a close.
For my favorite wild garlic recipes please check out the recipe section.

The flowers look very nice as a garnish, and if you can find some which have not yet opened you could pickle them very similar to capers.

Why back to nature, why now and for how long?

Foraging has undergone an unprecedented renaissance in Ireland in the last number of years.Many of the drivers are pointing at the positive aspects associated with foraged foods such as:

•        Foraging for wild foods is part of the genetic makeup, ingrained into humans over millions of years
•        a reduction in distance between food source and consumer is positive for the environment
•        a balanced nutritional content of wild plants is good for a healthy diet
•        the closeness between the consumer and food creates a rich and ongoing relationship with land and heritage

The sustainability of foraging is the most controversial issue. The heavy promotion of gathering wild edible plants is standing in stark contrast to the basic survival of many of these species. If the existing trend and the promotion of foraging continue at its current pace, the required amount of wild plants will endanger many of these species. One possible way forward, may be to cultivate some of the plants, which in due course will cause them to lose some of the property’s they had in the wild. Cooking and gastronomy play a major role in the present time as the media coverage suggests. As high profile chefs promoting the consumption of foraged foods around the world and in Ireland, they also need to take the responsibility up on themselves to increase awareness in regard to sustainability. Only responsible foraging will guaranty the existence of wild edible plants for future generations.