This distinctive wild garlic salt can be added to a wide range of ingredients and recipes, both pre and post cooking. Its particularly good with green risottos, lamb and roast vegetables, adding depth of flavour and a subtle wild garlic perfume redolent of Somerset in the spring.
Allium Ursinum, known as wild garlic, wild cowleek, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear’s garlic, is a bulbous perennial flowering plant in the amaryllis family. Its only available in early spring and we’ve preserved the unique taste so that it can be enjoyed long after the season is over.
Ingredients:
Salt (84%), responsibly foraged Worminster wild garlic (16%)