I run. I eat. I travel.

Posts tagged ‘wild garlic’

Spring butter

Sunday was one of those spring days that already feel like summer – it’s sunny, it’s hot and the whole city is looking for a spot outside somewhere. After having brunch in one of Vienna’s liveliest spots, my friends figured we’d get out of the city as fast as possible and go for a nice little hike in the hills.
You know how they say ‘never trust anyone who knows a shortcut?’ – judging by all the scrapes and blood on my legs, I should have learned my lesson now. All the running-through-the-wilderness nonsense paid off pretty well though – I got a bunch of sweet woodruff and a crazy amount of wild garlic to take home.

So, beware of loads of recipes containing spring garlic – and don’t even try to say I haven’t warned you.


Spring Butter

1 bunch wild garlic

250g butter

1/2 bunch peppermint

8 dried sage leaves (If you’ve got fresh sage at hand: go for it)

1 tsp dried rosemary (same)

1 tsp pepper

1/2 tsp mustard seeds

lemon zest

1 tsp dried lavender

and if available: 1/2 tsp dried orange blossoms

Let the butter soften for about 30 minutes, finely chop the mint and wild garlic and mix everything together.

This will keep for 3+ weeks in your fridge and a lot longer if frozen.



Spring salad: wild garlic and dried cranberries

Finally, spring has arrived in the city! It’s warm outside, the snow has finally gone away and everyone is SO excited about it. Of course, this isn’t the time for really heavy food but the season for my ‘I want salad! Now!’ cravings. Especially for lunch on Mondays after the yoga class in the morning.

Today, I decided to go the delicious France-meets-Italy way and combined the best of a cheese plate and some mediterranean dressing with fresh spring greens. YUM!


1 bunch wild garlic

1 bunch fresh basil

1 cup grapes (I love the green ones, feel free to use the dark ones too!)

3 cups fresh rocket

1/4 cup camembert, diced

1/4 cup cheddar 15month, diced

1/4 cup cashew nuts, diced

dressing: 1 tbs olive oil, 1 tbs balsamic vinegar, 1tsp lemon juice, lemon zest, 2 tbs orange juice (freshly squeezed), 1tsp sun-dried tomato pesto (recipe HERE)

Wash the greens and toss them together. Mix all the ingredients for the dressing and gently pour over the salad, mix and and garnish with cranberries and cheese.