Trying new greens : gyoja ninniku, ail de la Sainte-Victoire

That’s when you cook ingredients you had never seen before… or surely I had seen some in the nature but never thought about eating it.

行者にんにく(gyoja ninniku), procession garlic ?
I thought it was bear’s garlic. And I was wrong…
But it has many names in French (« Ail de la Sainte-Victoire », « Ail Serpentin », « Ail de cerf », « Ail victorial » ou « Herbe aux sept chemises »….). Nothing in English, that poor language. Well that’s just that I don’t know it. It doesn’t matter.

The indication was to stir-fry them with egg or meat.

I used the white (soy flavored) egg threads and the yellow (mirin flavored) ones.

Taste was flat… closer to beet greens than to garlic. A spoon of home-made condiment arranged that nicely.

Pasta and edamame, both al dente.

A deicious, but not too photogenic garlic, tomato and fish sauce… so I covered with more tomato passata and paprika.

A nice quick meal.

4 thoughts on “Trying new greens : gyoja ninniku, ail de la Sainte-Victoire

  1. Very interesting, I have never seen this green here (nor in Japan, but I guess I just didn’t pay enough attention).
    I would really like to try it, since you said it is not really garlicky like wild garlic. You made me very curious ^.^
    And your edamame pasta looks very delicious, too.

    By the way, ail serpentin (Allium victorialis) is called ‘alpine leek’ in English

  2. I suspected there was an English name, thanks for telling me. The plant is really not very common. Even here, I’m not sure I’ll see some again any time soon.

  3. Pingback: Soupe du jour : garlic blossom | Gourmande in Osaka

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