Having extolled the virtues of eating wild garlic this spring, the season has not much longer to run. In my garden I can still harvest leaves, but they are looking less fresh and a bit tired.
However, the blooms are a vibrant white and have lasted longer than the bluebells. It should be noted that the blooms are edible. In my view their taste is stronger than those of the leaves. In today's Independent Mark Hix recommends deep frying them.
In my garden the lily of the valley came up about 3 weeks ago (a good two months after the wild garlic). It has been in flower about a week.
The leaves are a very similar colour to the wild garlic but a bit paler. The stems of lily of the valley are purple while wild garlic is green. Note that lily of the valley is not edible. The white flowers of lily of the valley are a distinctive bell shape. Chives are blooming well and have replaced wild garlic as the blog background.
So one season passing, there are more on the way. English asparagus and strawberries are appearing...
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2007-05-05 @ 19:05