Seasonal Food This April: Wild Garlic, Trout, Radishes, Mushrooms
Allium Ursinum goes under several names including ransoms and buckrams. You might know it best as – and it’s certainly best described as - wild garlic. Growing in shady woodland spots among bluebells, the arrival of its large, lily-like leaves are a sign that spring has truly arrived.
You won’t find wild garlic in the supermarket. And that’s no bad thing. Foraging for this plant is as simple as can be and it tastes all the better for the effort. It’s a perfect introduction for the foraging novice. There are only two things to watch out for. The first is not to confuse it with lily of the valley or other poisonous members of the lily family, which do look very similar. The second is not to pick road-side leaves which could be contaminated – by either car or dog. In both cases, your nose will be your guide. When rubbed between your fingers, it should produce just one distinct smell – garlic.
The picked leaves share the flavour of domestic garlic but are much milder so work as well raw as cooked, taking on the role of a salad leaf, herb or vegetable as required. Try making it into soup, tossing it into fresh pasta or wilting and serving as an accompaniment to some seasonal trout.
Cook In Season
Wild Garlic & Radish Salad
Baked Cod with Horn of Plenty & Wild Garlic Leaves
You’d have your work cut out if the trout family was coming round for dinner. The name refers to at least seven different species of freshwater fish and accounts for the majority of the Salmoninae sub-family which also includes salmon and char.
Though often farmed, it is wild river trout which is most highly acclaimed from a gastronomic perspective. This can be hard to come by – your best option may be to take up fly fishing.
Whether catching it yourself or buying ready caught, now is the time to do it.
Trout are naturally migratory and after being born in streams, many will travel into the sea over winter in search of food. In preparation for spawning in tributary streams in early autumn, it is at this time of year that trout will start to return to streams and rivers and take up residency in rocky gravelly areas which are ideal for egg-laying - but also for being caught...
If this all sounds very complicated, it’s good to know that once you have your trout, the best way to cook it is simply. Try baking whole, wrapped in foil and dotted with butter. Add white wine, lemon, herbs and garlic as desired – all are natural oven-fellows.
For more fish recipes and knowhow, see our review of Apil's book of month -
Fish by Mitch Tonks
Cook In Season
Fishcakes
If you thought all radishes were round and red, you’d be mistaken. Snow Bell is an entirely white variety, Icicle is long and carrot-shaped, and Plum Purple is, unsurprisingly, purple. Closely related to mustard, radishes have a spicy, peppery flavour. The strength will vary with both variety and age, generally the older and larger the radish, the stronger it will be.
They’re the ideal grow-it-yourself vegetable. Seeds can be sown as little as 1 centimetre deep germinate in just 3-7 days and reach maturity in less than a month meaning even the most impatient gardener won’t have time to get bored.
If you’ve grown your own radishes you won’t want to waste a thing – and you don’t have to. The leafy tops add a peppery note to salads and soups whilst any long stalks can be steamed and served as a vegetable.
If buying, look for rotund, firm bulbs and bright, crisp leaves - if attached. Use them in salads, or as a starter served with butter and rock salt à la Fergus Henderson of St. John.
Cook In Season
Wild Garlic & Radish Salad
The St. George’s mushroom is one of relatively few wild mushrooms which grow in spring rather than autumn. Proverb has it that each year they will first appear in Britain on the 23rd April – St. George’s Day – hence its name. Its Latin name, calocybe gambosa, is slightly more prosaic, deriving from the phrase ‘club-footed’, referring to the mushroom’s short fat stem.
You’ll find them growing in British woodlands and grasslands, often in circles or fairyrings. These are particularly common on the South Downs, where centuries old fairyrings have been identified.
As with all mushrooms, avoid picking any with holes as they may contain insects or their larvae. It is also best not to pick any which are growing in an industrial area as they are likely to have absorbed toxins.
During their short season of just over a month, these mushrooms are highly sought after by chefs and foodies alike for their firm, meaty texture and smoky flavour. They can be eaten fresh, dried, marinated or pickled. If cooking them, simple is best. You won’t go far wrong with an omelette, or better still just sautéing them, perhaps with a little butter.
For more about mushrooms & foraging, plus places to buy them visit
Our Little Green Book on Mushroom Foraging
Cook in Season
Wild Mushroom & Goats Cheese Frittata
Wild Mushroom & Garlic Pizza
