Every spring in late February to early March, wild garlic sprouts in woodland areas all over the country, and a nation of chefs and foodies sing its praises, rushing to be the first to show off their haul on social media. Versatile and delicious, wild garlic is one of the most glorious bounties that the season has to offer, with its fragrant flavour offering a boost to all manner of dishes.
Often growing in shady woodland areas huddled amongst bluebells, wild garlic is easily foraged. It pays to take care and make sure you know what you're picking though – wild garlic is often mistaken for the poisonous Lily of the Valley – so always check for that distinctive garlicky smell! Later in spring, wild garlic will produce an abundance of beautiful white flowers – these have a similar mellow garlic flavour to the leaves and can also be eaten, making them a beautiful garnish for dishes.
Read on for five simple ways to incorporate this seasonal classic into your cooking, from a hearty pesto to a punchy wild garlic mayonnaise and even a way to pickle the flower buds for the months ahead. For more information on sourcing, cooking and serving wild garlic, visit our how to cook wild garlic page, and don't forget to check out our full collection of wild garlic recipes.