Christine offers us a simple, herbal and tasty recipe that is perfect for a spring aperitif that takes advantage of the benefits of wild plants. A good opportunity to go for a walk in nature and harvest wild garlic!
For 10 mini-cakes
Its scientific name being “Allium ursinum”, and also known as ramson or bear's garlic, wild garlic is a fresh, shady undergrowth plant with white flowers that grows between 20 to 50cm high. When its foliage is slightly crumpled, it gives off a strong, characteristic, smell of garlic. The leaves appear in February to March and the flowers from April to June. The harvest period ends with the first flowers.
Recommendation: its great to bring along as finger food, or as the french say apéritif-dînatoire
This passionate organic & vegetal cook welcomes you to her “passive” house in Haute-Saône, Franche-Comté. Take advantage of this serene and comfortable place to recharge your batteries and reconnect with nature!
Christine's other recipes:
- Tarragon veggie patties
- Radish and herbal butter soup
- Raw spinach cream with avocado