These delicious ground ivy and crow garlic cheese rolls take advantage of two of the northern hemisphere’s earliest and tastiest wild herbs available to foragers.
What is crow garlic?
Crow garlic (Allium vineale) is a perennial, bulb-forming wild onion species native to Europe, Northwest Africa and the Middle East. It looks very similar to Chives, although their smell resembles garlic. It is an introduced plant to Australia and the United States, where it is considered a noxious weed.
Can you eat crow garlic raw?
Both the leaves and seeds can be eaten raw, while the bulbs are best cooked.
Cooking the leaves for extended periods will diminish the flavour. They are, therefore, best used as one of the final steps in a recipe. I think quick-cook recipes such as these crow garlic cheese rolls are the best way to showcase the flavour of this delicious herb.
As with all Alliums, the recommendation is to avoid excessive consumption – think herb rather than a vegetable. Likewise, ground ivy is another wild herb that we should be consuming in moderation; you can find more detail in the ground ivy section below.
You can find everything I know about crow garlic in my post, Allium vineale: cultivation, culinary and herbal uses of crow garlic. (coming soon)
What is ground ivy?
Ground Ivy (Glechoma hederacea) is an edible, aromatic, perennial, evergreen creeper of the mint family Lamiaceae. It is commonly known as creeping charlie and alehoof, amongst other names. It is a clump-forming, aromatic plant that likes woodlands, hedgerows and damp places.
Can you eat ground ivy raw?
Yes, ground ivy is edible raw. Thanks to its aromatic bitter flavour, ground ivy is suitable as a spice and in salads. Still, we should not consume it in large quantities as there is some suggestion that it might be slightly toxic to humans due to the glechomin it contains. Scientists have not thoroughly studied Glechomin, but it can cause nausea if ingested excessively.
Before readers panic, I would like to point out that many common herbs and spices are harmful if consumed in excess, including rosemary, sage, garlic, turmeric, nutmeg, cloves, ginger and fenugreek. Many wild plants we forage contain active compounds that affect our bodies, which is why they have medicinal use. I advise you to thoroughly research any plants you are considering foraging before use and introduce them into your diet slowly. You can find more information on my approach to foraging and learning about wild plants here. (coming soon)
Note: Since there is limited data on ground ivy’s toxicity in humans, it is best avoided during pregnancy and breastfeeding as a precaution.
You can find everything I know about ground ivy in my post, Glechoma hederacea: cultivation, culinary and herbal uses of ground ivy. (coming soon)
A note on foraging.
- Only collect and eat wild foods that you are 100% sure you have identified correctly.
- Common sense says that if you entirely strip an area of wild food, you will damage that habitat, so only collect where food is bountiful and take reasonable amounts.
- Be aware of what happens in the area you are harvesting in. Plants near busy roads may be absorbing emissions from vehicles. If nearby fields are sprayed with pesticides, chances are some will also make their way onto wild plants. And if watercourses are polluted, your native plants will drink that water.
What you need to make ground ivy and crow garlic cheese rolls
- Ready-made puff pastry roll
- 225 grams of fresh breadcrumbs
- 225 grams of mature cheddar cheese, grated
- One large onion, either finely chopped, grated or blitzed in a mini processor
- Three tablespoons double cream
- 30 grams chopped wild herbs (I used ground ivy and crow garlic)
- 1.5 teaspoons mustard powder
- Salt and Pepper
- One egg, beaten
How to make delicious ground ivy and crow garlic cheddar cheese rolls
Place the breadcrumbs, grated cheese, processed onion, cream, wild herbs and mustard powder in a bowl and season with salt and pepper.
Mix thoroughly until the mixture comes together to resemble a dough.
Open out the roll of puff pastry and cut in two down its length, so you have two pieces.
Take a handful of the mixture and form it into a sausage shape before placing it along one pastry strip.
Brush the beaten egg to one edge, fold the pastry over and use the prongs of a fork to seal the edges.
Cut into six rolls, using a knife to score the top of each roll a couple of times, then brush with beaten egg.
Repeat with the second length of pastry to make 12 ground ivy and crow garlic cheese rolls in total.
Bake at 180C for 18-22 minutes until golden brown.
Note: Any excess filling, as the assembled uncooked rolls, can be frozen. To cook rolls from frozen, glaze them with beaten egg and cook at 180C for around 30 minutes.
More wild herb recipes
If you have enjoyed this ground ivy and crow garlic cheese rolls recipe, you might want to check out these other wild herb recipes.
- Wild Garlic Salt
- Wild Garlic Butter (with secret ingredient)
- Ground Ivy, butternut squash and bacon quiche
- Ground Ivy and Wild Horseradish Vodka
