Wild garlic (Allium ursinum) can be found in early spring, growing in moist, partly shaded areas of woodland, often near bluebells. Broad green leaves which look similar to those of Lily of the Valley, start showing from around late February and will flower towards April or May.

Both flowers and leaves have a mild garlic flavour

The white flowers of wild garlic look very delicate and can form masses of white over the forest floor but the one thing you will notice will be the smell of garlic or mild onion in the air.

The leaves and flowers smell quite strongly of garlic.

Using Wild Garlic
The leaves and flowers of wild garlic are the edible parts, having a similar taste to garlic cloves but milder and more delicate.  The herb is also more acceptable socially, as there is little or no after taste or smell.

Dry leaves and flowers are best harvested early in the morning and can be hung up to dry in a cool dark place or chopped and preserved in herb butters or used to flavour salads.

The leaves are great for adding flavour to soups and other dishes.

Do not pull the plants up for their bulbs.

More information

The Good Food Channel – How to cook with Wild Garlic.

About Wild Garlic – Conservation Volunteers Northern Ireland

Frugal Living UK – Recipe for Wild Garlic Pesto

Jamie Oliver – Wild Garlic Soda Bread.