Should this have been two videos (a 10 minute foraging guide and a 15 to 20 minute recipe)? Would you prefer that, or do you prefer the integrated type?

I didn't know I needed a video that included Mike frolicking in a meadow, until this video. Never change, you are wonderful.

"...That's the oven, not the Ark of the Covenant..." I love your dry humour. Never stop. Enjoyed the little clip of the 'Soggy Bottom Boys' too. Your cheese and onion pasties looked delicious, too. Thank you for sharing!

A huge handful of tough old crow garlic tied with a bouquet garni makes a great stock or soup addition due to its pungency. The white part at the very bottom can be crunchy and sweet (but still spicy) earlier in the spring. I've been cooking with them through a lot of April because we get so many on the East Coast of the US.

Thanks for a wonderful video! In my defense, Magikarp and Feebas, like most Pokémon ( including plant types) loudly announce their species names when encountered in the wild. So it’s probably a little easier to identify them. But point well taken😄

3:00 thats very interestingd, in my native language "Bawang" is "onion" "Bawang putih" which literally translate to "white onion" is "garlic" "Daun bawang" which literally translate to "leaf onion" is "leek"

Seems like almost everyone likes the mixed content of the longer videos. Me too, definitely - it’s like a story and has a purpose to it. Those pasties looked wonderful x

Lily-of-the-valley is called Maiglöckchen (little may bell) in German, due to the look of its flowers. :)

I love the sound of chopping green onions. In southeast Oklahoma, there is a spring tradition of wild onion supper. It is wild onion and eggs cooked together in a scramble or omelet. I believe it's a Choctaw tradition, or at least that is where I encountered it.

I liked the long video format. It felt conceptually whole and conveyed the emotional experience of foraging then cooking with what you found. My favorite parts were the beauty shots of the three cornered leek, the first shot of you cleaning the leeks in the sunlit sink, and the way that you're very transparent about the general experimental nature of cooking.

Thanks for the video I always enjoy these. I have both this and ground elder in my garden and it was overrun by the ground elder until a few years ago. I have found the only way to combat this is to dig up the entire garden and filter out the roots and bulbs of the plants every year. This has now reduced the amount of plant that come up each year but they still are not gone.

For a while i thought the weird stuff in a can and straight up cooking videos - were my favourites, but this may just be the perfect format for me!

Good video! One good way to tell Ramson leaves from Lily-of-the-Valley leaves in absence of flowers is that ramson leaves are stemmed and have a middle rib, while Convallaria leaves aren't stemmed or ribbed. It can be difficult to tell the leaves by smell when your hands smell of garlic from picking. Edit: And then you mentioned the problem with the smell test. Very good video.

May is ransom month! When I lived in England I knew where it grew but I could never get at it (on steam banks in woodland and surrounded by blackthorn ‘fencing!’ Here in Wales, I’m in the valleys and though there’s a woodland on my doorstep, there are no signs of any ransoms or other wild species. P.O.I. In Tyneham village school (now a military range in Dorset) one of the children wrote a story about ‘They hens eating they ransoms, and they had to throw the eggs away!’ I think ransom flavoured eggs would be absolutely gorgeous!! Thanks for the recipe. They hunt us on for they ransoms 😆

14:31 You rolled that dough in one direction, and that's what made it beautiful. I'll show myself out.

I love that you reuse things like the cereal bag, nothing goes to waste! Wonderful tip! 🌱

Almost all of these grow in my home country of Finland as well, but almost exclusively in Åland and in some places in the southwest where I unfortunately never go! The only onion-like flavor I can find in abundance here is garlic mustard, and it isn't even an allium. I have, however, found a few places where chives and field garlic (allium oleraceum) have grown out in the wild, as well as one place where I found a little sand leek (allium scorodoprasum), but since they're so rare here, I haven't bothered to pick any.

Also, spring dandelion greens are delightful in a salad haha! The time stamps are very handy for future reference, thank you.

I've decided I'd rather receive a bouquet of Three-Cornered Leeks, Ramps and Chives (which sounds like a Cher song) than flowers. This recipe looks amazing and right when I wondered, "I might prefer potatoes over lentils," you served it with mash. And that mature cheddar is a wow.

I really cannot descibe how much I love everything on this channel, always pleasant, always interesting

That is the first time I really wanted to pull the food off the screen and eat it. You make lots of food that looks good but yummy. Thanks.

A very good use of invasives though; if you can't beat it, eat it ;-) Thank you for the recipe!

I was picking wild garlic in Skipton woods a couple of years ago when I bumped into a bloke I know who was with some Danish people that were staying with him. I was explaining the foraging rules here and the Danish chap told me that you can pick as much as you like from anywhere in Denmark so long as it fits in your hat. My next quest would be to go food hunting in Denmark with a thirty foot tall top hat.

My quarter cherokee grandma always used the sniff test, roll the stalks in your hands and sniff your palm. Though it's hard to mistake indian onion (what she called it, you call it crow garlic) for much else. Also she told me to only ever pick half of whatever is in a patch so the rest can grow back. Love indian onion, perfect time of year for a video like this.

I just picked some bear garlic the other day! I was walking along the river and I could smell it in the air. I identified the plant and got some for cooking. It was not bad at all. I just discovered it and now you made a video about it. That's amazing! 😁

Thank you for blessing us with yet another tremendous video good sir!

It's ramsons season in Sweden and I'm currently trying out your fermented pickled ramsons, though I used gochugaru (same chili flakes used in kimchi). Done in two weeks, really looking forward to it!

Q. What do you do with wild onions? A. Shout at them "Will you please chill out, onions!"

Planted out some leeks this week around a gooseberry bush, which this year has hundreds of young berrys! Could be a decent crop this year! Ransoms are incredibly plentiful down along the Afon Wygyr here in Cemaes Bay, the same can be said for watercress. It's definitely watercress as an 83 year old local lady confirmed so. And went on to tell me that when she was first married, they would forage as money was tight!!

So that's how you make rough puff. I was already inadvertently half way there when I make my shortcrust as I remember not quite incorporating the fat into the flour once and remarked on how much more flakey it made the end pastry as a result. It's basically shortcrust done badly and ironically works better as a result lol

Best KZfaqr by far. Informative. Scientific. Diverse in content. Funny. Keep it up

Trying a variation on this recipe tonight. I used some Chinese green onions that were gifted to one of my coworkers on a delivery. They looked almost like grass but sure enough smelled like onions and garlic. The man who gifted them supplies a grocery nearby so I know they are safe. I used a whack of bacon chopped fine, all those onions, cheese, the lentils and oats, marjoram in the dough and some pepper. Made the dough like you, only used 400g flour instead so I upped the recipe. Turning out great so far, the filling is surprisingly delicious. The lentils are a very welcome texture for the mixture of otherwise soft greens and bacon. Certainly a recipe worth trying out at home.

You are right about the 3 cornered leek, it's everywhere here in Devon, probably more common than ramsons now.

Cereal bags also work as freezer bags. Always glad to watch your videos as a nice distraction from all the craziness going on these days. Great video

I have watched all of your backlog of videos and for all your knowledge and cooking skills you really deserve more kitchen space.

the 3 cornered leeks have also taken over my backyard in california. ive been in my apartment for about two years so ive definitely reduced the population, but i still go out and pick those suckers every week. I also live on a paved over dune with a massive ant problem, so that definitely explains how i find the baby bulbs in my potted plants

Really impressed with your presentation. Even though I am a plant based eater who now has to be gluten-free so can’t make this recipe I appreciate your efforts. You come across as a natural educator.. who now has a new fan ( albeit an agéd one). 👍

Never expected a Pokémon reference on this channel 😂 love your videos probably the most wholesome channel on the site

Watching and learning. Education AND Culinarily beauty. Very inspiring. Thanks!

I just transplanted some Ramps to my yard in the US. I also started ramps from seed... But will be waiting a few years for a decent crop. I have some crow garlic that likes to grow in my flower garden. I also have some garlic chives or Chinese chives, which were planted at some point.. like a decade ago. Bloom and sets seeds every year.

The idea of adding in spinach is perfect. TBH I might suggest adding a bit of feta cheese as well. classic combo and the leeks with this rough pastry would go down a house fire. somehow I don't imagine any of it getting cold as I would likely finish the lot.

Here's a tip for when you forget to tare your scale before adding the food. Tare it food and all, then after taking away the food place the container back on the scale. Many scales will correctly show negative weights, that is, weights less than the tare, which in this case would be the exact negative of the weight of the food. This even has the advantage for precision nuts that the food that sticks to the container (and so not added to the finished dish) does not get counted.

that recipe looks great!:) yes you're right, pastry with lard is so much better for some reason

I made this rough puff pastry recipe today! It was a hit at the potluck. I used your acid set cheese recipe to make a pastry filling and put it on top of this puff pastry. I made two, one was topped with garden tomatoes and the other had wild foraged berries. Thanks for the recipes!

Awesome! Rambling thru the woods while sharing your staggering knowledge of local flora always makes for a great experience while sipping a mug of coffee. And a bit of cooking thrown in, even better.

Did your empanadas recioe together day which was a great success! Thank you for teaching me to cook at my old age (67)!

You could try lacto-ferment pickling the three-cornered leeks much like you did with the ramsons! Might put a sizeable dent to them in your garden. I've had green onion kimchi before (see 'pa-kimchi'). That might be worth doing. but with the leeks.

Madame Shrimp needs more of an airing I think. Always enjoy her wee comments.

Ride a motorcycle from Bradford on Avon to bath in late May... savour the scent of wild garlic as you wind along the C&A canal valley....

I'm still working on the differences between Russel butler and Gerrard Crowe.

Keep this, love the mixed format,makes all your videos interesting ❤️

Great vid, as always, but you skipping thru the field stole the show!

Pie and mash with that lovely onion gravy looks devine!!!!!!! the Wife will be making those! great vid.Thank you.Blessings Mid Wales

Your ruff puff looks amazing! Will be making this, for sure.

Ramson is a plural taken as singular, from rams, where we also get the term ramps from. The root from which we got 'rams' ultimately means wild onion.

Okay. Was *NOT* expecting a reference to one of the greatest movies ever -- Oh Brother, Where Art Thou?

Thanks for making the ramps distinction

None of these plants grow where I live yet I am fascinated and pay such close attention

i see tom vii in your suggested videos shrimp! youre both some of my favorite channels and it made me smile

That ridged hose comment sent me back in time. I'd totally forgotten about them.

I have a lot of crow garlic growing near my house, for ages i always thought it was spring onion but after inspecting the bulbs more carefully they were garlic shaped,now i know the name. love these videos, i always learn something.

Man i love how little grass lawns I'm seeing in the video. Is this common in the UK to let your grass get tall or plant gardens? Working in watershed protection i try to get people in the US here to have these kinds of lawns and plantings. Far better for erosion control than a low mowed yard.

I loved the random shot of you skipping 😆

So exciting to see you reference Adam Ragusuea! I watch absolute everything he posts. Such a good mix between cooking, recipes and the science behind it all!

Looks great! I don't think we come across tricornered onion in Pennsylvania, but there is a much skinnier leaved wild onion and garlic that do grow invasively here, Likes finding spots in peoples lawns, you can really smell it when you hit them with a lawnmower. tends to grow faster than the lawn-grass, so they stand out and let you know they are there one way or another.

Timely video, just started picking wild garlic/onion from my yard about a month ago I _think_ what I've been picking is crow garlic, it's considered invasive here. I've found that the young flower bulbs are really good, maybe the best part of the plant. Around here you have to watch out for crow's poison (nothoscordum bivalve), rain lilies (zephyranthes stellaris), and maybe death camas (zigadenus nuttallii), but I stay away from anything that doesn't smell like onion/garlic

Mike, some how I do not think Jenny minds you being the cook! Nice job!

I loved the reference to o brother where art thou! Keep up the great work!

I really enjoy seeing your recipes.

You can't fool me, that was 2 pictures of Gerard Butler 😄

Great timing! Wild garlic is at peak abundance near me right now! My dad made some wild garlic pesto and garlic mayo the other day! :) Also we had chives growing in our garden too, buuut my brother went and picked some to put in his morning omelette... he picked some of my mums daffodils instead 😅. He didn’t even realise they weren’t chives! He was luckily fine though because it was only a small amount. I’m really glad you noted the similarities in your video, it is very informative! Thank you so much 😊

I really enjoyed that, thanks! I have wild garlic pesto (again) tonight. Delicious!

I never expected a Pokémon mention from you. Bravo, sir. =D

I just discovered the three cornered leek and it's lovely as pesto or in risotto.

I had a good chuckle at the oven hum quip. Also the big kid in me really appreciated the pokemon reference haha

We are just getting started here under rainy skies today. It's so nice to have an update from the beautiful land of England

despite myself, you are quickly becoming my favorite channel.

These look delicious, and yes I totally love cheddar and onion together.

I have wild onions (USA) in the yard that I smell every time I mow the yard lol adds a noice smell to the far end of the yard

Wow I tried the pie recipe but with my own adjustments and it is so good!

Thanks I now know what I used to be wild garlic is really three corner leek. Big Thanks.

I live in Devon and can confirm we have a lot of tri cornered leek, it's abundant in my local country park, I've never cooked with it, though I would live to try to 😋

One of my neighbors had a mint patch in their garden. The mint just spread everywhere and even into our garden through the fence. So what they did to get rid of it was they called the fire department and the department of forestry and they did a controlled burn. They completely annihilated the mint and everything else in their garden. Then they spend a whole bunch of money to get new soil and they replanted tomatoes. The mint never came back. We ended up doing something similar to our garden because of the mint. My father owns a construction company so we got a skid steer and we just dug up the entire garden patch. We got some new soil for the garden patch and also replanted tomatoes. Between our neighbors and us we must have had hundreds of tomatoes. It was wild. We should have sold them. We made marinara sauce and various other things out of them. By the time they stopped producing we didn't want to look at another one ever again.

Rough Puff rocks. I will be trying that recipe soon with an oversupply of Walmart garlic and some sweated onion. Thanks :)

That pastry, mash and gravy looks like it's real good Mr Shrimp.

Man of constant sorrow! ❤

Lovely video. In summer I’ll be going in Romania and you’ve motivated me to go out and explore nature too!

Now I'm starving at 235am. Thanks Mike!

We call crow garlic 'hair allium' because of the way the little bulblets sprout leaves that kind of look like hair.

9:30 haha you legend!

Mike and fellow Shrimp-niks, I agree with the majority, Integration please, like the old star trek episodes. I recently saw a video about goldfish and their attention spans. The actually remember things for quite a while and can learn to do simple tasks. I find there are folks of all types in every generation 😃. I took a statistics class in college and I recall reading that if you take a world statistic, say for IQ and then look at a sub group say Brazilians you'll find that the general distributions and percentages are similar. Mike, the fantastical final frolic was FABULOUS. 😂 JIM Oaxaca

God, those look so good. my mouth is watering. the crispiness of that pastry! aauugghhhhh

The Spring wildflowers really are heavenly over there!

I thought those "bulbils" WERE the flowers of onions, and chives!! NOT "clones". 🙂 Thank you for this video! 🙂👍

9:25 I LOVE THIS PART, I DIDN'T EXPECT THAT XD

I prefer the 3-cornered leek, less garlicky. flowers hang down, instead of sticking up like a brush (wild garlic). I live in Devon and its interesting that one bit of lane can be full of garlic, the next bit full of 3-cornered leek, no idea why. Did you know, the oldsters, naturalists, walkers and biologists used to turn out their trouser-turn-ups and grow on the collected seeds. i don't think trouser turn-ups have made a fashion return yet. But who knows.

The Foraging master has returned

Lovely video as always. More cooking please !

I love these foraging videos the most 👍

Its very weird,this year is the first one i've noticed garlic mustard and I had genuinely never seen it out in the world before,this year its everywhere and I saw it and knew exactly what it was despite that.Saw it,told myself what it was,picked off a leaf and it smelled like garlic.