Wild garlic in abundance
Wild garlic, a good sign that spring is here! Often, you will smell it before you see it, a very distinct smell indeed. Look out for it in woodlands, by shaded streams and brooks, it is hard to miss as it dazzles and coats the woodland floors. It is a wonderful plant that attracts the attention of plenty of pollinating insects including butterflies and hover flies to name a few. Wild garlic season starts in late winter and lasts until the end of spring. It has one of the longest seasons of all the wild plants so there is plenty of opportunity to pick! You will first see the pop of green leaves on the woodland floor, with the buds and flowers forming more into spring time. When the flowers go to seed and the leaves become bitter, the seeds can also be eaten raw or pickled like a caper.
What to look for… the smell is the biggest giveaway, rub the flower, bud or leaf in your fingers - the smell will be unmistakable. The leaves are an elongated oval shape with a long, pointed tip. They are smooth-edged and hairless, and, at the bottom of the leaf, the growth curves around the base of the stem. Again, take a sniff for that very distinct garlicky smell. The flowers are white, small star-like flowers with six petals on a straight green stem.
Not to be confused with other poisonous plants: Lily-of-the-valley, different due to the two or three leaves that grow on its stem. When in flower, Lily-of-the-valley is easily distinguishable as it has bell-shaped, white flowers. Lily-of-the-valley is poisonous. Another similar poisonous plant is Lord and Ladies which also has many similarities to wild garlic and often grows amongst it; the difference is its broad arrowed shaped leaf which sometimes has black spots on. Always seek permission when picking and never eat anything that you are unsure of!
Harvest leaves mindfully and individually so as not to pick any unwanted hitchhikers in your basket. Ensure you forage sustainably, take no more than you plan to consume.
Here are some ideas to help you have fun and play around with the herb:
Wild garlic is very versatile for baking and cooking with. The early shoots work as salad leaves or scatter herbs, and the seed pods add a pop to a salad or can be pickled like a caper to use later in the year.
Add chopped up leaves to salads and top with the delicate flowers for a wonderful taste and look.
Cheesy wild garlic scones - Pre School said that these were delcious
Wild garlic flatbreads brushed with butter
Kneaded into breads: garlic bread, sourdough, yeasted bread too.
Flavoured butter: finely chop the leaves and pick apart the flowers to sprinkle to butter. Perfect on top of crackers. Keep it in the fridge and use it time and time again
Or just simply eat the herb or flower raw, pick it, wash it and taste it. It has been described as giving a ‘spicy’ taste to the tongue.
