Very tasty and fresh
Some leaves no longer edible. Probably due to end of season
I usually harvest it in the woods and make pesto or arrabbiata sauce with it: no need to add garlic, chili, or basil, great like that! Perhaps it would be more interesting to sell it as pesto or sughetto.
Good taste but expensive
Always good with pouletbrüstli
is processed into pesto immediately after purchase and then frozen in suitable portions. This wild garlic is very aromatic.
Stays fresh for a long time. I left it in the fridge for 4 days after buying it.
Fresh. I always use the leaves to make vegan pesto mixed with ground almonds and olive oil.
super fresh, strong taste!
same as the first