Over the last few years wild garlic has gained popularity as a spring ingredient to look out for. The leafy green perennial, also known as ramsons, thrives in damp woodlands across Britain with its pungent aroma and delicate white flowers.
From mid-February, the first tender shoots emerge, resembling microherbs, and by late March, the plant unfurls into its full leafy splendour. By mid-April, star-shaped flowers bloom, offering salad-worthy garnishes. As the season progresses, the leaves turn bitter, but the stalks can still be used like spring onions, and the seeds, which resemble capers, are perfect for pickling.
Wild garlic is often confused with three-cornered leek in the wild as they both have a garlicy aroma, but wild garlic has broader leaves while three-cornered leek has slender leaves and a more…
