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HEJGRO

Wild Garlic Pesto

-  Award Winning Wild Garlic Pesto  -

Our Wild Garlic Pesto has been a perennial favorite since I started the business. Packed full of vitamins and minerals, this jar of Wild Garlic Pesto packs a punch as a super tasty foraged vegan super food.

Wild Garlic

Wild garlic, also known as Ramsons, Bear Garlic, or Allium ursinum if you want to get fancy about it, is a member of the onion family. It's large flat leaves start to appear above ground from February, and the wild garlic comes to bloom around April and May, going to seed in June.

All Wild Garlic parts are edible, from the singular bulb in the ground, which is rarely dug out since the leaves are equally tasty and most commonly used in cooking. You can use the stems as well as the flower buds, I especially love these in stir fry. You can add Wild Garlic flowers into salads or as garnish, and you can even eat the seed heads, they make an amazing pickle. 

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Is Wild Garlic Good For You?

There are many healing qualities to wild garlic leading to its popularity as a medicinal herb. Wild garlic has a strong anti-inflammatory, and anti-fungal properties, can lower cholesterol and blood pressure, and is full of antioxidants. Many use wild garlic for treating cardiovascular diseases and as a tonic for digestive system, to re-balance the bacterial flora in the gut and help a range of digestive problems. There is also a studies done suggesting its usefulness against cancer.

Due to the  content of sulphur-based compounds, wild garlic is used as an antibacterial and antiviral agent. During the First and Second World War bulb garlic was used to sterilise wounds. Wild garlic contains four and a half times more sulphur compounds than bulb garlic.


Nutritionally It is super rich in Potassium and  Calcium and contains substantial amounts of Phosphorus, Magnesium and Sodium, as well as Vitamin C and Folate.

Hejgro's Wild Garlic Pesto

Our wild garlic pesto is foraged in Frome and Glastonbury and combines with cold pressed extra virgin rapeseed oil (also grown in Frome),  hazelnuts and walnuts and just a dash of apple cider vinegar to give a uniquely British twist to a classic condiment.

 

Use it with pasta to make the quickest exotic/local dinner guaranteed to impress, add it to sour cream or mayo to liven up a dip, or accompany cheeses on crackers or a range of bite-sized appetizers for your party.

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