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  • Thank you so much for visiting me in the Attic, it's lovely to see you. My name is Lucy and I'm a happily married Mum with three children. We live in a cosy terraced house on the edge of the Yorkshire Dales in England which we are slowly renovating and making home. I have a passion for crochet and colour and love to share my creative journey. I hope you enjoy your peek into my colourful little world x




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« Dorset Spring 2015 | Main | ❤ Three Happy {Yellow} Things ❤ »

April 19, 2015


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Wild Garlic is extremely wonderful to cook with!

Even just the raw, washed leaves with a nice piece of lamb or something...

My absolute favourite though (that used to be a big hit with the kiddos as a together craft), was home-made cheese wrapped in garlic leaves: About a pint of full-cream milk into a pan with about 1tbsp of vinegar and a good pinch of salt.
While that's being stirred and boiled, lay washed garlic leaves on a clean cheesecloth or teatowel on the draining board - as though you were making a garlic leaves plate.
When it boils and separates, lift teatowel (leaves and all) over a collander with a bowl beneath and strain.
Carefully (adult probably) pick up the corners of the teatowel and squeeze out the solids into more or less a ball of 'cheese' really tightly.
Slip on a big rubber band (the kind postpeople often sling away in the street) to keep it tightly wrapped and either hang from the tap, or if it's a high-traffic sink, hang over a bucket and allow to drip until it stops.

We generally don't unwrap ours for at least a week. It's not a heavily flavoured cheese, but it's quite nice - esp flavoured with pepper or spring garlic leaves. ;)


My mother use to pickle it. You can use it the same as you would domestic garlic.

mal hung

I love wild garlic pesto on Jersey royal potatoes.😊 You just cook the potatoes until just tender then fry them off gently in butter and a spoonful of the pesto.Just gorgeous!!. I'm afraid I'm a bit naughty as I pick my wild garlic from the church yard next to where I live.;-) I know it's organic and never been sprayed with pesticide. When I make it I always freeze loads in ice cube trays . You can use them straight from the freezer.


Hello from Bosnia! We use wild garlic a lot in the Spring, mostly in salads. It's believed to have medicinal properties, especially for lowering too high blood pressure. It can be preserved best by freezing, as it is not so fragrant dried.
Thank you for all your wonderful blog posts!


Yes, we pick it every year and I made a blog post about it last year http://www.thehousewiththebluedoor5.blogspot.co.uk/2014/05/wild-garlic.html
We're going to gather some this weekend. I usually make a large batch of pesto which I freeze in small quantities and use over the coming months. It's definitely worth doing as it taste wonderful!I also chop it up and put it in your Cheesey Nibbles recipe too which goes down well. I love the woodland photos in your blog post :)
Cathy x

Alan Stevenson

Yorkshire National Park looks incredible! I'd love to visit there one day.


Wild garlic pesto really is delish, I eat it with all sorts of things. Makes a great pizza base, pasta stir through, blobbed on the side of a salad, in sarnies...the list goes on. Make it with sunflower seeds if you want to save money, it works a treat. Enjoy! X


My son made mayonnaise with wild garlic and free range duck eggs - I was most impressed!I use it in soups, chilli con carne and risotto, in fact anywhere I would use normal garlic


Hi Lucy, In the past I have made wild garlic pesto too. However we have now discovered wild garlic growing in our garden and have the opportunity to use it more widely. I have been using it in many dishes/salads in the same way as I would use spinanch. A simple omlette with wild garlic added when the egg is cooking is quite delicious. Sarah x


wild garlic pesto is really delicious when mixed with diced and sautéd onions and pasta... hmmm... just thinking about it makes me hungry actually...
and my mum makes wild garlic butter: chop a lump of butter into pieces, put it in a bowl and let it soften. chop some wild garlic and when the butter is soft enough mash the wild garlic into the butter with a fork until the two are evenly mixed. just put the butter back in the fridge (with a lid) and enjoy on fresh toast...

Liz Davey

Wild garlic pesto, English style, using wild garlic, hard sheep's cheese, walnuts and rape seed oil. Delicious.

Wild garlic chopped up in an omelette

Later in the season you can eat the flowers too, slightly peppery


On my lunch break I try to take a peek at your blog, so that I can relax and enjoy. It is always a pleasure to see that you have posted something new. And even better when it is one of your adventures. I do so love to see your country side. It takes me far, far away in the middle of the day. Thank you for sharing your wonderful photos.
BTW, almost done with my Cozy Wavy Blanket. Love, Love, Love it! Thank you for that also.
Enjoying it all the way from Milwaukee, WI - USA


You live in a very beautiful country Lucy you are very lucky.

Ute Greiner

Hi Lucy,
thank you for the wonderful pictures.
I had lost your side an i am very happy, that I have found again your side. Now I have your side as an Link on my Blog.
Sorry for my bad english :-((
Greetings from Germany

Lynne Gill

Hi Lucy, love your photos of walks, wherever they take you. WILD GARLIC or RAMSONS. I discovered we have them growing wild a mile away - at a place near an old church, called Onion Corner - because in the season you can smell the garlic before you see it! I posted quite a lot about it last Spring and the Spring before on my blog so you can check the archives if you want. I made W G pesto and froze it too, and also WG oil, it is very versatile. A friend sent me some of her plantlets to plant but they didn't take terribly well - and anyway, why bother when I have about an acre of the stuff down the lane? I think in 2013 or 14 The Simple Things had a big article about it, and since then it is cropping up (!) in all the mags, so it has now been "discovered"! Lxxx

Elsie Pop

We were up in the dales with our pet labrador last year - the smell of wild garlic is quite something isn't it? Not something we get down south as much, so the smell always reminds me of being on walks in the north! xx

Angela-Southern USA

Lovely to see spring finally showing there. The trees are full of leaves here and flowers blooming all about, now if the rain will stop so it can be enjoyed better. ; )Lots of wild garlic there!Sounds like a good plan, I remember my grandmother cooking with wild garlic, it's harder to find these days here. Have a great week!


Beautiful photos, thank you for sharing! Our woods are not quite as green in Minnesota just yet, but we'll get there. :)

Spécialiste de l'éphémère

I've been in this wonderful park a few years ago. Soooo beautiful! It was a memorable trip (from Canada).


Hello Lucy,my name is Ombretta(littleshadow), I do really like what you write…it’s seems to be there. Since you mention the “pesto” and I am from Italy near Milan I would like to give you the original receipt for the pesto genovese: 1 handful of parmisan cheese, ½ handful pecorino cheese, 1 handful of pine nuts, ½ glass of oil extra vergine, a big bunch of basil, 2 cloves of garlic , some salt. Mix all the ingredients in the mixer. The pesto has to be served cold on the trenette or spaghetti pasta. I hope you like it!!! Ciao, Ombretta


Love wild garlic, you can put it in lots of things! Lovely with leeks and pasta.
I grew up in God's own county, but now live at the very far end of Cornwall, and have a crochet stall at Sennen Market. Love your coast ripple blanket, it really does have the colours of the coast and the sea!

Sharon Izzard

Lovely photos, being disabled I do love to see the photos of other peoples country rambles! Sharon x

Corinna Mazzotta

Absolutely love cooking with Wild Garlic - just wish it grew locally as I struggle to get hold of it! :-(
I have a couple of easy and wonderful recipes that I make every Spring, provided I can get hold of some! I can send them to you if you like. Wild Garlic Risotto, Wild Garlic soup and Chicken and wild garlic broth with dumplings.
Let me know if you fancy having a go & I'll send them over. :-)


Thank you for let us travel through your lovely posts. I follow your blog for a while now, and besides sharing the love for crochet I also appreciate natural landscapes and I really dive into these posts.

Viorica Constantin

Hello from Romania, Lucy!!
I have found your blog few years ago looking for crocheting and I've watched your blog activity from the shadow, so to speak. I love your creations and its a joy to see everything you are posting and, to be honest, I had much to learn from you and about your beautiful countryside. I have always loved crocheting, ever since I was a little schoolgirl (hobby inherited from my mother, of course) and your projects are an inspiration to me. We have left the crowded and noisy capital city six years ago an built our dream home in the country, halfway to the Black Sea, and the landscape is plain, forests and little lakes. Although we both grew up in the city, we took a huge decision and we have given up the stessful jobs we had and started another lifestyle, quieter and healthier in a fresh air, and more important doing what we love (many of our friends/family were surprised). My husband works, but loves to grow vegetables in the garden and solarium, and I am freelance translator, take care of our flower garden ((besides crocheting, cooking – I adore the recipes of Jamie O and his friend Gennaro, drawing, reading and many other handmade hobbies), hens, roosters, two geese, a spoilled maltese girl and pekingese boy.We have a big forest right near our village populated with deer, foxes, rabbits, wild pigs (what's a little dangerous for a walk), hedgehogs, gophers and various birds and a varied flora. Wild garlic-Allium ursinum (we call LEURDA) grows here too among other edible spring plants such as: Rumex patientia and common nettle - which is edible when it is small. People here put it in stew, salads, soup, pesto, but i didn't tried yet (I like the spinach more).
I must stop for now, but I look forward to read your blog and see your new projects.

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