Spring is the perfect times to go foraging for this versatile and pungent plant, With its fresh, garlicky smell wild garlic is an unmistakable scent in woodlands and forests in the spring months. Preferring to grow in shady and damp conditions, the wild garlic season starts in late winter and lasts until the end of spring.
The leaves and flowers are edible. Young leaves are delicious added to soups, sauces and pesto. Leaves appear in March and are best picked when young. The flowers emerge from April to June and can add a potent garlic punch to salads , eggs and sandwiches.
What are the health benefits of wild garlic?
Used traditionally throughout Europe as a spring tonic due to its blood-purifying properties, similarly to bulb garlic, wild garlic is also thought to lower cholesterol and blood-pressure, which in turn helps to reduce the risk of diseases such as heart attack or stroke.