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| Allium triquetrum |
Oh hell. I've been calling this wild garlic all week. It's not. It's wild onion, sometimes called three cornered leek due to the triangular stem. Allium triquetrum - to clear up any confusion. It's delicious - a mild, sweet spring onion with a small allium bulb root and delicate, edible white flowers.
I'm going to have to break the news to Emma. I rang her up in her capacity as The Food Gatherer. If anyone could find it, she would. Emma also wrote about it and featured a picture of a fat man chewing the cud. She knew (she thought) of a tennis club in the wilds of Winchmore Hill where wild garlic grew in abundance.
I had some in Arbutus, my favourite London restaurant a few weeks ago which is why I knew they were in season (April and May). Then a guest talked about them so I knew I had to embark on a little allium gathering. You can purée the whole thing of course, which I will do, or pestle into a pesto. Here I wanted to use them to garnish my rather splendid new dish of lamb chump.
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