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On the nose, wild garlic gives off a subtle fragrance of dried garlic, hence the name, but with a more herby profile, with notes of chive, spinach, and even a slightly salty, seaweed odour.
On the first bite, wild garlic has a herbaceous and light taste, then a noticeable yet subtle garlic flavour, much more refined than common garlic. It is a herb with a relatively short finish in the mouth. Wild garlic grows between April and June. Just like normal garlic, wild garlic pairs well with cheese, red meat, poultry, fish, most vegetables, almonds, pine nuts, macadamia nuts, and more.
Wild garlic can be used in salads, in hot dishes - especially stews - and all kinds of recipes such as soups, savoury cream cheese, etc. Best used at the end of cooking. If you enjoy the flavour, wild garlic can be used in all savoury cooking just like any aromatic herb. Despite having a slightly different taste, you can replace one garlic clove with one tablespoon of dried wild garlic in your recipes to season the dish in a more subtle, less pronounced way.
Wild garlic. May contain traces of PEANUTS, SESAME, MUSTARD and CELERY.
From 50€ of purchase
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Naturally-sourced spices, processed and packaged in our French kitchens
We favour products with no artificial colours or preservatives
Deli products, grown and produced by small producer and small to medium sized companies on a human scale
A range inspired by the world of gastronomy regularly updated with new recipes