Its now bear garlic season again. I actually missed last year, because the season flies by so quickly, lasting usually from March until sometime in May, depending on weather conditions. I went to the USA last year for three weeks right at the start of the season and by the time I returned, the season was over. So this year, I planned my trip BEFORE the season to get the full bloom of my bärlauch (beargarlic)!

As usual, I got my jars ready to put in my bärlauch pesto. but this time, I wanted to try something different. I have been experimenting of late with flaxseed oil, and pumpkin seeds, wanting to add more magnesium, vitamin B and omegas into my diet. so, I decided to add exactly that and came up with my new bärlauch (beargarlic), pumkinseed pesto!

Continue reading “Bärlauch pesto-beargarlic Pesto revisited” »

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I try to make as much pesto as I can once the bärlauch season begins, as the season is short. I keep them stored in glass marmalade bottles and each time I use a bit of the pesto, I add a bit of olive oil into the glass to maintain its the intensity. I would not recommend going on a first date right after or during eating this. Continue reading “Bärlauch Pesto (Bear garlic Pesto)” »

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