wild garlic cream

Wild garlic, lovage, potatoes and milk: a happy combination

Wild and lovage garlic cream from Special food it’s a very simple sauce to prepare, healthy, tasty and versatile. It can be used to embellish many dishes, but it is also very good consumed with a little bread. It is, however, excellent on meat or, why not, on pasta. The secret of this recipe lies in the happy combination of the ingredients. In addition to wild garlic and lovage, potato and milk are used.
The delicacy of the lovage enhances and balances the decisive flavour of wild garlic, the potato adds body (and taste), the milk gives the final sweet touch. Wild and lovage garlic cream is also characterized by excellent nutritional properties. In fact, both wild garlic and lovage are medicinal herbs, and therefore bring various benefits to the body.

The properties of lovage

Lovage is a medicinal plant that can be compared to celery for taste and appearance. It grows mainly in the mountains. For this reason, it is also known as “mountain celery”. It is used both in herbal medicine and in the kitchen, every time with excellent results. In fact, there are numerous gustatory and therapeutic properties of lovage.
wild garlic cream

The lovage is characterized by a bright perfume and a delicate flavour, which recalls a more refined version of the classic celery. From a therapeutic and nutritional point of view, it stands out for its high concentrations of vitamin C, essential oils, tannins and resins. Lovage is therefore considered a natural remedy against kidney, non-acute kidney infections, water retention and dyspepsia.
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The differences between common garlic and wild garlic

Wild garlic is a very particular, but relatively widespread, variant of common garlic. It grows spontaneously throughout Italy, even at very high altitudes. It is also known with the expression “wild garlic”. This epithet derives from the habit of bears to eat large quantities of wild garlic upon awakening from hibernation.
Wild garlic differs from common garlic primarily in appearance. The leaves are very broad, thick and fragrant. The bulb is elongated and resembles that of the shallot. The taste is also slightly different. Common garlic, while tasty, has a strong and pungent flavour; wild garlic is more balanced and delicate, to the point that it can also be used in salads. In addition, it is much more digestible.

Here is the recipe for wild and lovage garlic cream


20 heads of wild garlic
1 bunch of lovage
2 glasses of lactose-free milk
1 potato
2 tablespoons of extra virgin olive oil
Salt and pepper to taste


First, boil the potato for twenty minutes. While the potato is on the fire, take care of the garlic, milk and Leviticus. Simply cook the garlic and Leviticus in the milk for 10-15 minutes. After that, whisk the mixture.
At this point, add the potato and mash it with a fork. Sauté over medium heat for a few minutes to mix everything. Finally, season with salt and pepper, and finish by pouring a drizzle of oil.

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