Spring is wild garlic season, which means adventurous chefs and foragers all over the UK will be taking to the woods and riverbanks in search of this punchy ingredient.
And if you’re interested in upping your cooking game or an excuse to get out in the sun, why not join them?
Wild garlic is abundant and versatile, making it a great quarry for newbie foragers. It works well in almost any dish – from salads and soups to pastas and roasts – so you’ll never be stuck for something to make with it.
Below, you’ll find some advice on how to forage for wild garlic responsibly, plus 11 of our favourite recipes to use it in.
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What is wild garlic?
Odds are you’ve noticed wild garlic while out on a spring walk when its brilliant white flowers blanket the floor of some of our ancient woodlands. But even if you haven’t seen it, you’ve probably smelled its pungent, garlicky scent wafting between the trees.
Alongside onions, leeks, and regular garlic, wild garlic is a part of the allium family. It’s similar in taste to regular garlic, only milder; some people compare it to chives. However, unlike regular garlic, you generally use the leaves when cooking with wild garlic, not the bulb. Every part of the plant is edible though, including the flowers.
Wild garlic is known by many names – ‘ramsons’, ‘stinking Jenny’, and ‘bear’s garlic’, just to name a few. The latter is thought to be because they appear in the spring when bears emerge from hibernation. Its Latin epithet, ursinum, even means bear.
Archaeological evidence suggests humans have been eating wild garlic for 12,000 years, not just for its taste, but also for its medicinal properties. The early Celts and Romans described it as the ‘healing herb’, and since then, studies have discovered it has a range of health benefits, including an ability to lower blood pressure.
How can I find wild garlic?
Wild garlic favours chalky soils and grows in damp, shady woodland – often beside rivers and streams. But you can also find it in other places, like hedgerows and scrublands.
While it’s one of the UK’s most abundant wild foods, the season for foraging for wild garlic is relatively short. It generally appears sometime between March and May, with early spring being the best time to pick. Once its flowers emerge later in the season, wild garlic can become tougher and more bitter, so you want to catch it earlier.
You can spot wild garlic by its broad, pointed leaves that grow from the plant’s base. In late spring, the buds bloom into star-like white flowers that grow in clusters on single, straight green stems. But the most sure-fire way to identify this delicious plant is by smell. Try crushing a leaf between your fingers to release the pungent scent.
Important: Remember to be cautious when foraging for wild garlic, as it can be mistaken for highly toxic plants, like Lily of the Valley and Lords and Ladies, especially when not in bloom. The number one rule for foraging is: if you’re not sure what it is, don’t pick it.
How to pick wild garlic
Once you’ve found some wild garlic, there are a few things to remember before you start picking.
Firstly, it’s important to research an area and make sure you have the landowner’s permission to forage there.
Next, only pick from places with a plentiful supply, don’t take more than you need, and never strip an entire area. This leaves some for other foragers and allows wild garlic to return year after year.
And finally, never dig up the plant’s roots or bulb. Instead, pick or snip leaves and stems from the base of the plant.
11 wild garlic recipes
Now you’ve collected some wild garlic, you’re probably wondering how to use it.
The good news is that wild garlic is very versatile, but it pairs especially well with vegetables, salmon, and white meat. You can blitz it into a sauce, chop it into a salad, stir it into a soup – the creative opportunities are endless.
To inspire you, we’ve gathered some of our favourite wild garlic recipes below.
1. Wild garlic pesto
This homemade pesto from Great British Chefs is a simple and easy way to use wild garlic.
Stir it through some pasta, dollop it onto a pizza, fold it through some mash…there really isn’t a wrong way to use wild garlic pesto. The same goes for this wild garlic oil from Delicious and this wild garlic butter from BBC Good Food.
2. Pickled wild garlic buds
As we’ve said, the best time to pick wild garlic is just before its flowers are in full bloom. These buds can be pickled and preserved to add a burst of briny tang to dishes, such as salads and dips (essentially anything you might add capers to).
This post from the Greedy Vegan will show you how to pickle wild garlic buds. They even pickle the stalks, so nothing goes to waste.
3. Griddled asparagus, shallot, and wild garlic salad
Sweet shallots, earthy asparagus, crispy breadcrumbs, tangy pickled radishes, and a welcome kick from your foraged wild garlic, this salad from Abel & Cole showcases the many faces of spring produce. It’ll make a great addition to your first alfresco dinner of the year.
4. Wild garlic, potato, and chorizo tortilla
Packed with flavour and protein, this wild garlic, potato, and chorizo tortilla from Countryfile is a tasty and nutritious breakfast or brunch idea. Not only is it quick to make, but it’s pretty much made in one pan, meaning minimal washing up.
To make it veggie, simply swap in a plant-based chorizo alternative (like this one from Heura) or pad it out with extra vegetables like mushrooms and courgette.
5. Jersey Royal, wild garlic, watercress tart with pink pickled onions
For many, spring is the start of garden party and picnicking season, so you might be looking for recipes that travel well and don’t need heating up.
This Jersey Royal, wild garlic, and watercress tart from BBC GoodFood is a crowd-pleasing option. If you like a bit of kick, don’t be afraid to add a little more wild garlic than the recipe calls for.
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6. Salmon linguine with wild garlic pesto
Pasta and regular garlic are one of life’s great combinations – and wild garlic is no different. This salmon linguine with wild garlic pesto from the Frugal Flexitarian feels elevated, but it’s simple to make. Plus, it’s lighter than many other pasta dishes, making it perfect for the warmer weather.
But, of course, there are plenty of other wild garlic pasta recipes out there. This mushroom and wild garlic mushroom lasagne from BBC GoodFood comes highly recommended if you’re craving heartier fare. Or try this creamy wild garlic and chicken pasta from the Full Shilling.
7. Red lentil dhal with wild garlic
When Indian chef Romy Gill first moved to the UK in 1994, she was fascinated with wild garlic and began adding it to some of her South Asian dishes – such as this red lentil dhal.
This dhal is tasty, simple to whip up, and ideal for batch cooking and freezing. To take it a step further, why not serve with a fresh naan slathered in wild garlic butter?
8. Wild garlic chicken Kiev
Crunchy, buttery, and satisfying, for many of us, you can’t go wrong with a chicken Kiev. But if you’ve only tried the shop-bought kind, you might be surprised at how easy they are to make.
Not only are homemade Kievs tastier than mass-produced ones (in our opinion, anyway), but they’re also cheaper and less processed. Plus, using wild garlic instead of regular garlic gives it that extra special touch.
Check out this blog post from the Hedgecombers to find out more.
9. Pork chops with spelt, wild garlic, and purple sprouting broccoli
If you’re looking for something that’s nutritious but feels highbrow, you can’t go wrong with this pork chop recipe from Delicious. Alongside mouthwatering pork chops, it uses pearled spelt and another star of spring: purple sprouting broccoli.
If you’ve never had it before, pearled spelt is a nutrient-rich wholegrain that’s high in protein. It has a nutty taste that pairs perfectly with wild garlic and is a great alternative to starchy sides like rice, pasta, and potatoes.
10. Wild garlic-infused gin/vodka
One of the most unusual and creative ways to use wild garlic is to flavour gin and vodka. These creations can be used in various cocktails (the vodka goes particularly well in a Bloody Mary).
All it involves is washing your wild garlic leaves, adding them to a bottle of booze, and leaving the concoction to infuse for 24-75 hours. You can find out more about the process on the Press and Journal website.
11. Pickled wild garlic martini
If you enjoy a briny drink, like a dirty martini, this pickled wild garlic martini from Gourmet Glow might entice you. It’s a great way to use the leftover juice from pickled wild garlic buds.
Final thoughts…
Wild garlic is a delicious and versatile ingredient that can add a flavourful punch to all kinds of dishes (and even drinks). Plus, foraging for it can be a fun and rewarding springtime activity, getting us out into the fresh air and connecting us with nature.
If you can’t find any wild garlic in your local area, that doesn’t mean you can’t experiment with it in the kitchen. Your local fresh produce vendor may stock it, but if not, it’s available to order online – for example, on the Waitrose website.
For more inspiration for what you can make with wild ingredients, why not read our article: 11 foraged food recipes? Or, for more general culinary inspiration, head over to our food and drink section.
Have you foraged for wild garlic? Or have you made a tasty wild garlic recipe you’d like to share? We’d love to hear from you in the comments below.