It’s that time of year in Ireland to get busy foraging for wild edibles. The hedgerows, stream beds and coastlines are full of delicious herbs, berries, seaweeds, flowers, and nutritious plants all for the taking. I recently made dandellion syrup and wild gartlic pesto. Rhubarb and elderflower cordials are next on the menu! The wild garlic, which can be found mainly in damp areas such as low lying stream beds, is a particular favorite. Substituting the wild garlic for the basil and garlic cloves from my vegetarian cookbook Coming Home To Cook made a subtle yet pungent sauce for a nice organic pasta dish. And, use the delicate white flowers as a garnish for a colorful salad. Take a quart of wild garlic leaves, pulse in a food processor with 1/2 cup toasted walnuts, 1 cup of really good olive oil, a sprinkling of sea salt and crushed black pepper. Add a 1/4 cup of grated parmesan cheese and blend until smooth. Enjoy!