Spring is in the air! What a joy! Get ready for the yearly explosion of at least 50 shades of fresh green. All plants and trees are getting their shoots and buds ready to be launched soon.

So, I thought, it must be time to pick some fresh wild garlic.
And indeed, it’s here already. And the taste is mild, punchy sweet now, which I enjoy most.

This condiment takes only 5 minutes to make.
But the joy is endless, you and your friends will love it!

You will need:

a handful of fresh wild garlic leaves, washed and fine cut
1/2 teaspoon of toasted sesame oil *, the aroma is just amazing
1-2 teaspoons of shiro miso *, dissolved in 1-2 tablespoons of warm water
1-2 teaspoons of mirin *

* Tampopo Foods product

Step by step:
1. Place the oil in the pan and heat up slowly.
2. Sauté the garlic leaves shortly, until bright green.
3. Add dissolved shiro miso and simmer on a low flame for 2 minutes.
4. Serve warm or cold as a condiment with your noodles, veggies or grains.

You may use olive oil * or cold press sesame oil * instead of toasted sesame oil *.
Spoon or two of lightly roasted white sesame seeds * will give a crisp.
Dash of nanami togarashi *, the Japanese 7 spices pepper, a spicy lift.

The condiment is also delicious in sourdough sandwiches, wraps, or as a side dish with croquettes.

You can replace the wild garlic leaves with dandelion, yarrow, mugwort, wild watercress or chives, or other wild edible plants you like.
Or simply get organic parsley, spring onion, leek or green celery from your local grocery store.

And as for miso?
You can use our barley *, rice *, hatcho * or natto miso * as well.

This condiment will spark up your meals and add a Michelin star (or two ;-)) to your menus!

So, get outside, pick the delicious edible greens and enjoy!

Check our Wild Foraging workshops page to learn more about the wild edibles. You will love it!

Shop here your ingredients.

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