Wild Garlic Noodle Soup & Wild Garlic Omelette

Wild garlic is one of the plants I usually forage mid-spring around May. Wild garlic grows in deciduous woodlands with moist soils. What I usually forage is wild garlic leaves, and I've never eaten wild garlic bulbs and flowers. Garlic leaves can be used in raw salads and they carry a very subtle garlicky flavour similar to that of garlic chives. When cooked, the flavour of the leaves becomes softer and sweeter. Wild garlic leaves are usually used in salads, herbs, garlic butter, sauce/pesto, and boiled as a vegetable in soup. The use of wild garlic leaves is similar to spinach. Please use it with various other dishes such as in the use of spinach

In this video, there are 2 types of wild garlic dishes that I made:

1. Wild garlic with noodle soup (I use instant noodles, but you can also use regular noodles, or use pasta).
2. Wild Garlic Omelette.

Here's the full recipe:

Wild Garlic Noodle Soup.

Ingredients:
1 pack of instant noodle
1 egg
½ carrot
1 bunch of wild garlic leaves
400ml water

Method:
Slice wild garlic
Boil the water
Add carrot and egg to the boiling water
Add noodles and the enclosed seasoning
Cook for 2 minutes
Add wild garlic leaves and cook for a further minute
Ready to eat

Wild Garlic Omelette.

Ingredients:
A bunch of wild garlic leaves
2 eggs
Salt and pepper

Method:
Slice the wild garlic leaves
Crack and whisk the egg
Add salt and pepper
Heat cooking oil in a frying pan
Add the wild garlic leaves
Pour eggs over wild garlic leaves and let is set
Flip over once and cook until done