Foraged Foods: Wild Garlic

When to Find It:
Wild garlic (Allium ursinum), also known as ramsons, is a seasonal delicacy that appears in early spring, typically from March to May in the UK. It thrives in damp, shady woodlands and along riverbanks.

Where to Look:
Look under tree canopies, especially near beech and deciduous woods. You’ll often smell it before you see it—a pungent garlicky aroma hangs in the air when you’re close.

How to Identify Wild Garlic:

Leaves: Long, smooth, pointed, and bright green. They grow in clusters from the base.
Flowers: Delicate white star-shaped flowers in small clusters, usually blooming from April onwards.
Smell: Strong garlic scent. This is the key identifier.

Lookalikes to Avoid:

Lily of the Valley: Similar leaves but no garlic smell and highly toxic.
Lords-and-Ladies (Arum maculatum): Also toxic. Their leaves are more arrow-shaped and can grow among wild garlic.

Tip: Always crush a leaf and check for the garlic smell before harvesting. Only pick what you’re sure of.

Remember only pick the leaves, do not remove bulbs, and don't pick more than you need.

How to Use Wild Garlic Year-Round
Once picked, wild garlic doesn’t keep for long in the fridge. Here are three easy ways to preserve it:

Wild Garlic Butter

Ingredients:

250g unsalted butter (softened)
Large handful of wild garlic leaves (washed & dried)
Sea salt to taste
Instructions:

Finely chop the wild garlic leaves.
Mix thoroughly with the softened butter and a pinch of salt.
Spoon onto baking paper, roll into a log, and chill.
Slice as needed. Freeze for long-term storage.
Perfect for: Spreading on bread, melting over steak, roasting potatoes.

 
Wild Garlic Oil

Ingredients:

100g wild garlic leaves
250ml light olive oil or rapeseed oil
Pinch of salt (optional)
Instructions:

Blitz the leaves and oil in a blender until smooth.
Strain through a fine mesh sieve or muslin cloth into a sterilised bottle.
Store in the fridge for up to 2 weeks.
Use in: Salad dressings, pasta, drizzled over grilled fish or soups.

Wild Garlic Salt

Ingredients:

100g wild garlic (thoroughly dried)
200g coarse sea salt
Instructions:

Dry the garlic leaves completely—either air dry or use a low oven (around 50°C).
Once crisp, blend with the salt until finely combined.
Store in an airtight jar.
Great on: Chips, roasted veg, eggs, and meats.