Now, more than ever, it’s important to learn and appreciate what nature has to offer us for no cost at all. Our ancestors have lived off the land for generations but, somewhere along the way, we've lost touch, becoming unaware of the treasure that grows right on our doorstep.
With a late autumn to spring growth cycle, allium triquetrum, or three-cornered leek as it’s more commonly known, is often treated as a weed. Granted, it’s very invasive, but used well, this delicious member of the garlic family can be the star of many a dish.
With luscious leaves, tender stems and crunchy flower buds and bulbs, the three-cornered leek is particularly versatile. It packs a strong onion-leek flavour, which is wonderful mixed it through spaghetti or used to add a bit of crunch to a sandwich. You can even pickle the bulbs, saving them for use during the winter months… the choice is yours!
Our favourite recipe, perfect for delivering the fresh flavour of the plant while also preserving it for later use, is the three-cornered leek pesto. We always have a jar in the fridge, ready to pull out for a quick lunch or dinner, and it takes no time to make.
