pickles are THE way to eat cucumbers

I don't eat pickles that often but I have a jar of pickles in my fridge at all times. Because when you need them, you can't do it without them.

I Just ate almost an kilogram of very exotic pickled green u guys will never try irl....

what was it

https://en.wikipedia.org/wiki/Allium_ursinum

this plant grows in a community garden nearby my building

 

didn't know you could eat it

Please forage it and message me, together we will work something out. It's good for omelettes too, like a "meatier" spinach. Let's do this. Please.

Most pickled stuff is nice. I don't really enjoy baby watermelons, they tend to be too chewy. But most of anything is great.

 

Fermented cucumbers top that easily.

 

We have a field of bear leek in the garden. But we don't pickle it (now you write it, we just might try it) but either eat it as is, or make pesto.

 

Make sure it's not lily-of-the-valley. If you know them you'll never make the mistake but apparently some first-timers died eating that thinking they have bear leek.

First bear leek should already grow, while l-o-t-v starts in late April. Then bear leek smells onion obviously. Third, different flowers.

Bretty good. Basically a garlic-flavoured and juicier green onion.

Unknown technology to me. Just mash it with nuts and olive oil like classic pestoe? ? ?

The bare minimum is some type of oil, olive preferably. Additionally I think pine seed or whatever is the traditional thing, most of the time we skip that. You can add parmesan at the end and mix it.

You can crush it in mortar and pestle or make a paste with an electric mixer or whatever.

Do you add the green before or after crushing it? I just have a hard time imagining a good texture knowing how chewy and fiber-y the plant is.

So we chuck the leaves and some olive oil into the blender and press start. At one point we switch it off.

Ah, you can add salt too.

Ohhh thats the thing

For cooking/pickling purposes, we harvest them before they have any

Pic 1 is what I mean and pic 2 is what u use

Taken in the garden just now.

This is bear leek (Allium ursinum). It starts as green leaves. The white root part is negligible and we generally don't dig it out, we let it in the soil and let it spread. We just cut the leaves. The one I tried to dig it out, sadly it tore off. At the moment these are small, the leaves grow about three times the size of these.

Bear leek don't typically has long stem like onions. However I know a species what is called "snake onion" (don't step). It is also a type of wild onion. I don't know the latin name. That one however is not garlic-y at all, it's just a weaker regular onion. But it has that type of long stem.

Try to chew that root part next time, you will experience interdasting garlic flavoured green onion pretty much

This?

https://hu.wikipedia.org/wiki/Kígyóhagyma

Axaxaxaxxaxaxaxaxaxa use food delivery next tyme

 

T. A fucking metro suka

The bear leek's green leaves also have garlic flavor.

I do eat the roots occasionally. Each year the "plantation" has to be cleared from other plants/weeds that try growing there, inevitable that some leek gets uprooted.

 

I believe so.

Read the article (seems like a translation of the English page), perhaps what I find in the woods occasionally isn't "snake onion", some other type of wild onion, I do not know. I only know this "folk name" for these and apply it.

To be honest people don't really know these anymore. When I mention them to anyone they associate to bear leek instantly and I have to explain them it isn't bear leek. Foraging and knowing plants isn't a thing anymore.

Aha, I don't recognise it either. Ramsons/bear leek grows all over the place here, but I don't think I've ever seen the other thing.