Introducing Wild Garlic: The Herald of Spring!

Embrace the gentle whispers of spring with the enchanting allure of wild garlic. As the frost of winter melts away and the days gradually lengthen, this vibrant and aromatic herb emerges, casting a verdant spell across the woodland landscape. From late February to the end of May, the appearance of wild garlic vegetables signals the awakening of nature's slumber and the promise of rejuvenation.

Wild Garlic Forged Herb

It is found growing in moist, semi-shaded woodland and smells strongly of garlic. The earth itself seems to exhale as the unmistakable aroma of garlic dances on the breeze, infusing the air with a fragrant melody that beckons foraged herb enthusiasts and culinary adventurers alike.

What Wild Garlic Taste Like?

Unlike its more pungent cousin, the wild garlic boasts a milder flavour that captures the essence of spring's delicate embrace. Its leaves, lush and vibrant, hold the key to a world of culinary possibilities. The symphony of taste that emanates from these leaves is a testament to nature's artistry, a harmony of flavours that transcends the ordinary.

Wild Garlic Cooking Suggestions

• Sauteing: Heat a little olive oil or butter in a skillet over medium heat. Add the wild garlic leaves and sauté them for 2-3 minutes, until they are wilted and tender. Season with salt and pepper to taste.
• Blanching: Bring a pot of salted water to a boil. Add the wild garlic leaves and blanch them for 1-2 minutes, until they are just wilted. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain the leaves and squeeze out any excess water before using them in your dish.
• Steaming: Place the wild garlic leaves in a steamer basket over simmering water. Steam them for 2-3 minutes, until they are tender and bright green.
• Raw: Wild garlic can also be eaten raw in salads or as a garnish. Simply chop the leaves finely and add them to your dish.

Wild Garlic Serving Suggestions

Wild garlic, also known as ramps or ramsons, is a versatile ingredient with a delicate garlic flavour. Here are some cooking suggestions to make the most of this delicious herb:

• Wild Garlic Pesto: Blend wild garlic leaves with pine nuts or walnuts, Parmesan cheese, olive oil, salt and pepper to make a flavourful pesto. Use it as a pasta sauce, spread it on toast or mix it into salads.
• Soup: Add wild garlic to potato soup, leek and potato soup or any other creamy soup for a subtle garlic flavour. Simply chop the leaves and stir them into the soup towards the end of cooking.
• Omelette or Frittata: Mix chopped wild garlic leaves into beaten eggs for a tasty omelette or frittata filling. It pairs well with cheese, mushrooms and cherry tomatoes.
• Wild Garlic Butter: Blend chopped wild garlic leaves into softened butter along with a pinch of salt. Use this flavoured butter to spread on bread, melt over grilled meats or vegetables or toss with hot pasta.
• Salads: Add chopped wild garlic leaves to salads for a fresh, garlicky kick. It pairs well with other spring vegetables like asparagus, peas and radishes.
• Stir-Fries: Toss chopped wild garlic leaves into stir-fries towards the end of cooking for a burst of flavour. It works particularly well with chicken, prawns or tofu stir-fries.
• Pickling: Preserve the flavour of wild garlic by pickling the bulbs. Use them as a garnish for salads, sandwiches or cheese boards.
• Risotto: Stir chopped wild garlic leaves into risotto during the last few minutes of cooking for a subtle garlic flavour. Finish with a sprinkle of Parmesan cheese for added richness.
• Herb Butter: Mix finely chopped wild garlic leaves with softened butter, along with other herbs like parsley or chives, for a versatile herb butter that can be used for cooking or as a finishing touch on grilled meats and vegetables.
• Wild Garlic Oil: Infuse olive oil with wild garlic by gently heating the oil with chopped wild garlic leaves. Once cooled, strain out the leaves and use the flavoured oil for salads, dipping bread or drizzling over grilled vegetables.