Wild Leeks

Early May.


We walk through the still leafless woods, (leafless, at least, on the treetops - lots underfoot), making our way to our fave (secret) wild leek patch. We spot numerous clumps of the little beauties, signalling an ideal season - a winter of long continuous snow cover. (Ha. That's for sure.) But even so, care must be taken not to harvest too many, just a few from each clump. Too many, and bye-bye leek patch.

With slim trowel, we carefully dig round each leek, gently easing it from the earth. The pungent humus - rotting leaves and earth and the mild oniony scent of leek as it is released. Eighteen little darlings. Enough.

Best Wild Leeks 

(Serves 2)

18 wild leeks
2-3 tbls. butter

Under running water, wash earth from each leek. Slice off root, as close as possible to the end. In cast iron wok, melt butter. Heat to medium/high and add whole leeks, moving around gently with a wooden spoon for a minute or two until wilted but still green, and browned here and there.

Serve immediately.

As a side veg or main event, wild leeks are always the star.
Great on spaghettini with garlic and olive oil (and a grating of parmesan).

Short short season though - spring, warmth, wild leeks - gone.