Arguably the biggest celebrity of the foraging world, Wild Garlic is already a bit of a household name, popping up on restaurant menus across the country. You can probably even buy it fresh from a quality greengrocer when it is season in Spring and early Summer. For this product, we preserved some using the lacto-fermention method, which also happens to add depths of flavours and a complexity not found with the fresh plant (FYI lacto-fermentation is the same process that makes gherkins, kimchi, sauerkraut and other tangy pickles. You will even find it in some beers!), before drying it out to create what must be close to the perfect seasoning. A little bit salty, a little bit tangy, plenty of umami and loads of garlic punch!
Sprinkle this liberally wherever you would salt and pepper. Although it will hold its flavour in cooking and heating, we reckon its far better to add this at the very end of preparing your food to keep all those flavour-profiles right at the forefront of the dish. This is one we are particularly proud of so it gives us great pleasure to be able to introduce fellow ‘gastronauts’ to it!