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Blanching wild garlic involves lightly cooking to soften the texture while retaining its beautiful vibrant green colour. Wild garlic has a leafy, delicate structure similar to spinach that only needs to be blanched for a short time, so take care not to overcook it.
Bring a pan of salted water to the boil
Rinse the wild garlic and trim off any fibrous stems
Blanch the wild garlic for 10-15 seconds, then remove with a slotted spoon and plunge into some iced water
Drain the wild garlic and pat-dry with some kitchen paper
After it has been blanched, wild garlic can be served as it is, stirred into dishes or blitzed with oil to make a wild garlic mayonnaise.
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