April to June marks wild garlic season in Ireland, making it the perfect time to forage for this aromatic herb and use it in your home cooking. Ramsons is the only native garlic that grows in Ireland. Unlike its shop-bought counterpart, wild garlic boasts a fresher, more intense flavour, with subtle variations in taste depending on where it's found.
Head of culinary at HelloFresh, Hannah Duxbury-Pardoe, gives her top tips for cooking with garlic.
Garlic-infused oil
Garlic-infused oil is a versatile ingredient that can add depth to many dishes and is significantly cheaper than supermarket versions.
"To make your own garlic-infused oil, gently heat olive oil in a saucepan over low heat and add crushed garlic cloves, about 2-3 cloves per cup of oil. Let them simmer for 5-10 minutes, being careful not to let the garlic brown," Hannah suggested.
Remove the pan from the heat and allow the oil to cool completely. Strain out the garlic cloves and transfer the infused oil to a clean, airtight container. Use garlic-infused oil for sautéing vegetables, drizzling over pizza, or tossing with pasta. Store in the fridge for up to two to four weeks.
Wild garlic pesto
For a nutrient-packed twist on traditional pesto, incorporate wild garlic into your recipe.
"Combine 100g of fresh wild garlic leaves with 25g of toasted pine nuts and 50g of grated parmesan cheese,” Hannah said. “Add a squeeze of lemon juice for brightness, then blitz in a food processor, gradually drizzling in olive oil until smooth, and season with salt and pepper."
This versatile pesto is great as a sandwich spread, a pasta sauce, or a dip for veggies. Store in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for longer storage.
Roasted garlic
Roasting garlic tones down its raw flavour and brings out its natural sweetness, giving it a creamy, caramelised quality instead.
"Preheat your oven to 200°C and cut the top off a head of garlic to expose the cloves, leaving the bulb intact. Drizzle with olive oil, sprinkle with salt and pepper, then wrap tightly in tin foil and place on a baking sheet. Roast for 30 to 40 minutes, or until the cloves are soft and golden brown," Hannah advised.
Once cooled, squeeze the roasted cloves out of their skins and use them in mashed potatoes, spread on bread, or stir into sauces for a rich, sweet garlic flavour that adds depth to meals.
Raw versus cooked
Raw garlic has a sharp, punchy flavour, while cooked garlic is milder and slightly sweeter.
Hannah explained, "The punch of raw garlic is perfect for dishes like salad dressings, salsas, or bruschetta, where its bold taste cuts through without overpowering. Cooked garlic, on the other hand, is incredibly versatile, lending its milder, sweeter flavour to a multitude of cuisines."
From pasta sauces and soups to stir-fries and roasted meats, its subtle aroma and taste can enhance countless dishes.
For quick and easy meal inspiration, visit the HelloFresh Ireland website.
