Ómós Digest #215: A Walk on the Wild Side
Wandering the pastures of wild garlic and its part to play at Ómós.
As winter gradually loosens its hold and the relentless rain begins to soften, the earliest hints of spring reveal themselves. For some, the season announces its arrival with snowdrops piercing the last of the frost, reaching gently towards the pale sun. For others, it’s marked by the excitement of Six Nations Rugby, the quiet significance of St Brigid’s Day or the anticipation of St Patrick’s Day on the horizon.
Yet for us at Ómós, spring is marked by something far more fragrant - the unmistakable aroma of wild garlic. As forest floors become carpeted with vibrant green leaves and delicate white flowers, nature offers up yet another culinary and creative opportunity. It reminds us why we look to the land for inspiration, flavour and a sense of renewal. The first sighting of those green leaves each year signals one of the season’s earliest and most anticipated arrivals; a subtle sign of the shifting seasons, a sneak peek at what’s to come and the light at the end of the hunger gap tunnel.
Wild garlic is something we love and have written about extensively. As much as we are allium addicts, we really couldn’t have picked a better spot to base a guesthouse and restaurant. Abbeyleix seems to be the allium epicentre of Ireland. The streams and ponds on the grounds lend moisture to the surrounding areas, with the trees providing the perfect sanctuary for wild garlic to thrive.
We’re fortunate to have more than enough wild garlic growing on the estate to meet our needs twofold. Certainly not a bad problem to have, and it’s something we feel genuinely grateful for. Over the past three years, we’ve travelled far and wide, sharpening our eyes and quietly scouting new places for produce and plants, only to come full circle and realise that the very best spots were right on our doorstep all along. Oh the irony of it all.
