More wild garlic recipes

This is one you're going to find in your deciduous woodland (among the bluebells) rather than the supermarket. It's best harvested in April or May before the flowers appear.

The shape of the leaves are similar to some other inedible plants, so ensure identification by crushing some of the leaves in your hand. The tell-tale odour should ensure you pick the right leaves.

The leaves can be eaten raw or lightly cooked. Be sure to wash them well - some recipes also call for blanching the leaves for a few minutes in boiling water. Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish.

More wild garlic recipes

Jersey Royals with wild garlic and cream dressing and soy-cured egg yolk

Beetroot and two cheese chicken orzo

Hot shellfish with wild garlic butter

Easter lamb scrumpets with salsa verde

Gypsy eggs

Pan-fried halibut with wild garlic minestrone

Grilled squid with mushrooms and chicken fat

Skrei cod with buttery carrots and watercress

Chicken with creamy mushroom sauce

Primavera spring green soup

Irish potato cakes with wilted greens

Wild garlic pesto

Posh mushrooms with wild garlic on toast

Chicken, buttermilk and wild garlic pie

Turbot Grénobloise with sea herbs and wild garlic

Confit cabbage with chestnuts, crispy cabbage leaves and green sauce

Sambal clams with coconut milk rice (Sambal lala)

Rack of lamb, gnocchi and Provençal vegetables

Alpine cheese soup

Asparagus and goats’ curd tart

Asparagus with wild garlic and bacon dressing

Salt-baked sea bass with beurre blanc

Wild garlic soup with bacon-fat potatoes and sour cream

Wild garlic and langoustine pappardelle

Buyer's guide

Preparation

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