Plant identification | Zeb Bakes

For Mitchdafish

In the Wild Food section (see the black menu bar at the top of the blog) I’ve created an information page about Wild Garlic; it also gives links to various posts I wrote last year about this wonderful plant. I hope it is helpful. Please let me know if there is anything else I can add to it. You can click here to go straight to the page.

Wild garlic makes the most wonderful pesto by the way. I whizzed some together recently with a mixture of basil leaves, fresh garlic leaves, Millstone sheep’s milk cheese from North Wootton Dairy (Bristol Slow Food Market), pine nuts and olive oil.

Use it in sandwiches and on pasta, stir it into anything that you think might benefit. Just delicious!

What are your favourite garlic recipes? I have fond memories of picking olives in Crete and eating cold lentils strewn with fresh chopped garlic at lunchtime. I had to drop that habit when I came back to England though as no one would speak to me!

North Wooton Dairy Millstone Sheeps Cheese

North Wootton Dairy Millstone Sheeps Cheese

Auntie Vera

This is nothing to do with baking.

Do any of you lovely knowledgeable people know what this plant is called? I was given a piece of the stem and told to cut it into three and plant it in some soil, six months later it looks like this.

Some sort of succulent, very enthusiastic about life in general, grows huge long stems that then break off under their own weight.

It came from someone’s great aunt, hence the “Auntie Vera’ moniker. It hasn’t flowered yet so no clues there.

The truth is out there…. one of you must know it! (edit : see the comments for the identity of this plant)

Edit: Almost a year on (Nov 2011) having replanted sections in the summer, we moved one pot into the bathroom where it is warm and steamy and quite light in the window and it has produced amazing flowers. See below: