Field garlic, Allium vineale.
Well-versed foragers and gatherers of wild foods must yawn at it, but out of the whole expedition with Steve Brill, this was the most useful and worthwhile find for me. In fact, as I type, I am full of it. Field garlic, I mean: sweet little organic roast chicken with field garlic, breadcrumb, feta and lemon stuffing for dinner.
First, having caught your field garlic, wash it it. (Top centre - I abandoned the mustard green roots and burdock root: way too tough).
1/2 cup finely chopped field garlic, mostly white but some green parts
1 shallot, finely chopped
1 cup breadcrumbs
Zest of about a quarter of a lemon
About a 1/4 cup of feta, crumbled
Saute shallots and field garlic in olive oil until translucent. Add breadcrumbs, stir to coat evenly with oil and onions, add zest, add feta. Grind some fresh black pepper over it and taste for salt (feta is salty).
Variation: Adding pancetta at the onion stage is also delicious.
Stuff into your - seasoned - chicken and roast as usual (which is at 425'F or just over an hour until it is brown. No basting necessary, but do add about a cup of water to the pan before it cooks, this will be your jus, later. A squeeze of lemon juice never hurt a chicken, either).
Consume, happily, with some Syrah, I think.