The larder
herb
Wild Garlic
Spring in a leaf — free, fleeting, glorious.
For six weeks in spring, Scottish woodlands turn into a garlic-scented carpet. Ramsons. Bear's leek. Whatever you call it, wild garlic is the finest free ingredient in the country. Pesto, butter, folded into scrambled eggs, wrapped around a bit of fish — do everything with it while it's here, because it's gone by June.
In season: spring
Where to find it
Damp deciduous woodland, near streams. Smell first — if it doesn't reek of garlic, don't pick it. Confusion with lily of the valley (poisonous) is possible.
Pairs with
ButterSourdoughCheddarLambNew potatoesAnchovies
How to pick it
- Long, broad green leaves
- Crushed leaf gives a strong garlic smell
- Pick from clean woodland, not roadsides
- Never take more than you'll use — leave plenty for the plant to reproduce
How to treat it
- Wash in cold water, spin dry
- Use raw in pesto, salsa verde, or salads
- Wilts in seconds — add to hot dishes at the very end
- Flowers are edible and pretty on top of pasta
Watch out
- – Lily of the valley leaves look similar and are poisonous — always crush and smell
- – Never forage from land you don't have permission for
- – Rinse well — woodland floor debris hides in the leaves
Cook it: recipes with wild garlic