Three cornered leeks
Nature's Front-running Detoxifier!
Three cornered leeks have a last minute growth spurt in Autumn and are amongst the first to begin growing rapidly alongside the spring bulbs. They emerge even before wild garlic and are a welcome sign of the ground beginning to warm up.
Careful if you decide to pick your own as they often grow amongst toxic plants such as bluebells and its very easy to pick the wrong ones, if you're not sure what you are looking for. Never eat wild foods unless you are 100% certain about its identification or that its edible.
Suggested uses:
Wash well before use
Best to eat raw, but can be cooked.
Use as you would salad onions.
Ideas:
Dip: Chop finely and mix with live yoghurt, finely chopped onion, mint and coriander to make a super-powered dip for raw crudites made from parsnips, carrots, swede or beetroot - to fully embrace the season for root veg! Alternatively (or as well as) use toasted sourdough drizzled with garlic infused olive oil and cut into fingers.
Leek and potato soup
Make a leek and potato soup using Pearman's amazing baby leeks - then just before serving, finely chop a portion of three cornered leeks and add them in raw. They will add a fresh zesty flavour that will lift the soup with their aroma, colour and texture.
Related Posts
Mustard Greens: The Peppery Leaf
Chervil: The Delicate Herb with a Punch of Flavour
