This box arrived courtesy of a very generous Lindsay on Twitter. Lindsay has an abundant supply of these in Devon and sent some for identification — and for cooking.

This plant is Allium triquetrum, commonly called three-cornered leek or three-cornered garlic, named for the triangular cross-section of its leaves. Wild garlic (Allium ursinum), which has broader, flatter leaves, is only just emerging now but also produces white flowers.

Native to the Mediterranean, three-cornered leek has naturalised in south-west England and prefers moist, well-drained soil. It spreads readily by division and seed and is considered invasive in many areas; in England and Wales it is an offence to plant it in the wild.

The flavour is a mild garlic or leek, grassy with a lingering aftertaste — less pungent than garlic and less sharp than chives.

With that flavour in mind, I developed a few simple recipes to put it to good use. Read on for pesto, meatball and burger ideas.

Three-cornered leek recipes

Three-cornered leek pesto

This yields roughly 500ml of pesto, so have a sterilised jar ready. Quantities scale easily: adjust the leaves, nuts and cheese to taste. Wash and thoroughly dry the leaves before using; I pat them with a clean tea towel.

Ingredients

250g (about 4 cups) three-cornered leek leaves
50g blanched almonds (or pine nuts/hazelnuts), lightly toasted
50g Parmesan or a similar hard cheese, in small chunks
1 lemon, zested and juiced
Sea salt & freshly ground black pepper, to taste
Extra virgin olive oil

Method

Place about half the leaves in a blender with the nuts, cheese and lemon zest and juice. Process until the leaves reduce in bulk, then add the remaining leaves. Pulse until you have a coarse purée and season lightly. With the motor running, drizzle in extra virgin olive oil until the mixture forms a loose paste. Taste and adjust salt, pepper or lemon as needed.

Transfer to a sterilised container and cover the surface with a thin layer of oil. Store in the fridge and replace the oil layer after each use; this helps preserve the pesto.

How to use

Use this pesto exactly like any other: tossed with pasta, spread on toast, stirred into soups or used as a sauce or dip. For a quick pasta, stir a tablespoon or two of pesto through just-cooked spaghetti, adding a splash of the reserved pasta water and a little extra olive oil to loosen the sauce. Finish with a pinch of chilli flakes if you like heat.

Three-cornered leek meatballs and burgers

This versatile mixture makes excellent meatballs or burgers. I used portions in a carbonara, paired others with a bulgur pilaf and made burgers with the rest. You can adapt proteins and seasonings to suit your pantry.

The mix gives a gentle garlicky, smoky note that complements many cuisines.

Ingredients

About 200g (3 cups) three-cornered leek leaves or leaves and bulbs
50g stale bread, torn into chunks
1 dried chilli (or to taste)
375g beef mince (or pork, lamb, chicken or a legume puree alternative)
1–2 tsp smoked paprika
1/2 tsp ground allspice
1 tsp ground cumin
1 beaten egg, if needed
Sea salt & freshly ground black pepper

Method

Pulse the leaves, bread and chilli in a food processor until you have coarse, breadcrumb-sized pieces and chopped leaves. Transfer to a bowl and add the mince and spices. Mix thoroughly with your hands until the mixture is even and holds together; add beaten egg if the mixture feels too loose.

Shape into walnut-sized meatballs or into burgers (about 100g per burger). Chill on a tray in the fridge for 30 minutes or longer to help them firm up. The prepared mix will keep covered in the fridge for a day or two before cooking.

Three-cornered leek meatball carbonara

This hearty, flavourful pasta is simple to prepare and perfect when you want something comforting and quick.

Ingredients

100g of the meatball mix per person, rolled into walnut-sized balls
Olive oil for frying
1 very fresh egg per person, well beaten
Freshly ground black pepper
75–125g spaghetti per person
50g or so three-cornered leek leaves for garnish

Method

Heat a glug of olive oil in a frying pan over medium-high heat. Fry the meatballs until browned and cooked through. Meanwhile, cook the spaghetti in plenty of salted boiling water.

With about one minute remaining on the pasta, add a handful of three-cornered leek leaves to the boiling pasta to wilt them. Reserve a cup of pasta cooking water, then drain the pasta and leaves and return them to the hot pan off the heat.

Add the meatballs to the pasta and quickly stir in the beaten eggs, using a little reserved pasta water to create a silky sauce. Work fast to avoid scrambling the eggs. Season with black pepper and serve immediately, garnished with extra leaves if you like.

Three-cornered leek burgers

Form the mix into burgers and fry over medium heat for about five minutes per side, until cooked through. I served mine on soft buns; the spices in the burgers mean the rolls can be simple. These burgers are fragrant, moist and carry the subtle garlic flavour well.

There you have it: a useful and tasty way to use this common “weed”. What do you use yours for?

If you liked this, you might also enjoy other wild garlic recipes.