Re: Wild Garlic
- Subject: Re: Wild Garlic
- From: C* D*
- Date: Tue, 26 Feb 2002 10:46:45 -0500
Hi Branka--
--We eat them in Greece too, as well as other wild greens, in the way you
mentioned (plus lemonjuice). The non-bitter wild greens (usually in early
spring) we also use in savory pies with cheese, stews with onion, tomato and
potatoes, and soups. In the very early spring we add them fresh to salads, along
with the early shoots from spring and summer vegetables (peas, fava beans,
tomatoes) The combination always depends on the season. Happy to provide a list
of botanical names for anyone interested
Cali
bb wrote:
> ----- Original Message -----
> From: "Cali Doxiadis" <cali.doxiadis@verizon.net>
> To: "Mediterranean Plants Group" <medit-plants@ucdavis.edu>
> Sent: Monday, February 25, 2002 2:32 PM
> Subject: Wild Garlic
>
> > Speaking of:
> > Does anyone know the botanical name (or the Spanish word for) the wild
> > garlic or onion family bulbs that are eaten as a great delicacy in
> > NorthEastern Spain for a couple of weeks every spring? It's a big
> > Spring event/festival. They are grilled over a wood fire outdoors and
> > eaten with a special sauce. Absolutely delicious!
> > Cali Doxiadis
> > (Of Corfu, but at present pining away in New York suffering from
> > garden-deprivation)
>
> Hi,
> In coastal areas of Croatia people eat wild onion - ALLIUM AMPELOPRASUM (the
> leaves are like garlic leaves, not like onion)
> cooked together with 4 others "wild" plants: LACTUCA PERENNIS / PORTULACA
> OLERACEA, FOENICULUM VULGARE (Fennel), SONCHUS OLERACEUS and BETA MARITIMA.
> Add some salt and olive oil - simple and delicious.
>
> Branka Petrizio
