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Aglio Selvatico

Wild Garlic

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

The best part of wild garlic (Allium ursinum) is the tender leaves, which are delicious in salads, soups or as an ingredient in wild garlic butter. Wild garlic is plentiful in the spring, when you can literally smell it in the air on country walks. The bulbs of wild garlic are tough, so leave them to grow.

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