WILD garlic features in the best restaurants during its short season. It grows wild in shady, damp spots. Don't mistake it for two similar plants – autumn crocus and lily of the valley – which have no garlic odour and are both toxic. Similar to garlic but less strong, with a hint of chive, wild garlic should be harvested before the plant starts to flower. It combines well with fish, eggs and cheese. The whole plant is edible raw.
WILD GARLIC DOLMADES100g bulgur wheat; 60 large wild garlic leaves; 1/2 small onion, peeled and finely chopped; 75g grated halloumi cheese; 4 sun-dried tomatoes, finely chopped; 1 tsp cumin seeds, lightly roasted; 2 tsp finely chopped mintPlace the bulgur wheat in a bowl and pour over 200ml of boiling water. Cover and set aside for 30 minutes.
Blanch the wild garlic leaves in 2 litres of boiling water for a minute.
Heat 2 tbsp olive oil and gently sauté the onions until lightly brown. Tip into a bowl along with all the remaining ingredients, together with the bulgur wheat, and mix well.
Depending on their size, take 2 or 3 wild garlic leaves and, with the shiny side face down, lay one leaf next to the other, overlapping them slightly. Straighten off the stalk ends.
Take 2 tsp of the mixture and place in the centre of the leaves at the stalk end. Fold over once and then tuck the sides of the leaves towards the centre as tightly as possible. Continue to roll, ensuring that the package is as tight as possible with no gaps. Secure with a cocktail stick and pack into a steamer. Continue until all the leaves are used.
Steam for 20 to 25 minutes. Serve drizzled with olive oil.
The full article contains 301 words and appears in Scotland On Sunday newspaper.
