by Robin Harford

Three-cornered garlic (Allium triquetrum) is everywhere at the moment, and it seems such a shame that so many people walk past it. Instead choosing to buy at great expense regular leeks or spring onions from their local supermarket. Food-miles instead of food-steps.

Allium_triquetrum_2There is much debate as to the qualities of three cornered garlic with two camps emerging. One side stating that it tastes like Ramsons (wild garlic) with a more pungent garlicky flavour. The other camp belives firmly that it is more akin to leek than garlic, and so the debate continues.

For me it has leeky, garlicky qualities. I know, sitting on the fence on this one. I leave the texture and taste for you to decide and start coming up with creative ways to use it.


  • 1 cup of Thai jasmine rice (sticky rice)
  • 4 cups of water
  • 3tbsp Thai tom-yum paste
  • 1 six inch strip of dried kelp (cut into small strips)
  • 2 cloves of garlic (chopped)
  • 300g smoked haddock (ripped or torn)

Suggested Instructions

  1. Put rice, tom-yum paste, kelp and water into a pan and bring to a simmering boil.
  2. Cook for 10 minutes (Jasmine rice usually only needs this long).
  3. Add garlic and smoked haddock and simmer for s further 5 minutes.
  4. Stir often as the rice can start to stick to the bottom of the pan.
  5. Turn off heat, allow to cool, then serve in bowls.
Serves: 2

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© Robin Harford

Robin runs wild food foraging courses & walks around Britain. Courses are run in Scotland, Devon, London, Oxfordshire, West Sussex, Yorkshire etc. – See more at:

For more of Robin’s wonderful foraging based recipes see: Eat Weeds  – Wild food guide to the edible plants of Britain and beyond…