Wild leek
NameAllium ampeloprasum
Common nameWild leek
HabitatSunny meadows, field edges and rocky ground
FlowerSpherical purple flower head
Edible partLeaves and bulb
HarvestSpring
Practical use
DIY: Wild leek pesto
- 2 cups of wild leek leaves
- 50 g of walnuts
- 50 g of hard cheese
- olive oil and salt
Blend the wild leek leaves together with the walnuts and cheese.
Gradually add olive oil until you get a smooth paste.
Season with salt and store in a jar in the fridge. Great with pasta or spread on bread.
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