Everything you need to know about wild garlic!
It’s early spring, which means that in the UK an abundance of wild garlic can be found carpeting woodland floors. Wild garlic is related to onions, leeks and, of course garlic. It tastes similar to its kitchen-staple cousin but is sweeter and less pungent. However, unlike regular garlic you cook and eat the leaves, not the bulb.
You might have heard of delicious wild garlic recipes like soup and pesto, but where to start? Here are some tips and tricks for foraging wild garlic and how to cook it.
Where to find wild garlic?
Wild garlic is widespread throughout the UK between March and June. It prefers shady, damper habitats, so don’t go looking in open spaces for it. It is most commonly found in hedgerows and older woodland, especially near rivers.
Only forage as much as you need and don’t post where you found it on social media. Instead if someone asks you where to find some, describe the habitat it grows in and let them have the fun of exploring themselves! Always get the landowners permission when foraging, stick to pathways and only pick what you know, don’t go picking any wildflowers or other plants.
What does wild garlic look like?
Wild garlic has long, deep green pointed leaves in an oval shape which grow from the plant base. It grows in large clusters together and won’t be taller than shin-high. It has small white flowers on an upright, thin stalk.
Don’t confuse it with lily of the valley, which has similar looking leaves and flowers but isn’t edible. To tell the difference, lily of the valley has a drooped stem with small bell-like flowers. Also its leaves grow from the stem and not from the plant-base like wild garlic. Use your nose to tell you you’ve foraged the right thing! Crush a leaf between your fingers and you should smell garlic. If it doesn’t smell of garlic, discard the leaves and wash your hands as soon as possible (or wear gloves). Always make sure you know the plant is edible before eating it and refer to foraging guides for more information.
How to use wild garlic in cooking
Wild garlic is incredibly versatile in the kitchen. Its mild, slightly sweet garlic flavor makes it perfect for both raw and cooked dishes. Here are some inspiring ways to use it:
- Wild garlic pesto – Blend wild garlic leaves with olive oil, nuts, Parmesan (or a dairy-free alternative), and a squeeze of lemon for a fresh, vibrant pesto. Wild garlic pesto lasts for about 2 weeks in the fridge and tastes better a day or two after being made when the flavours settle. Otherwise blitz it up into hummus to make a dip with some strong flavour!
- Soups and sauces – Add chopped wild garlic to soups, stews, and creamy sauces for a subtle garlicky kick.
- Salads and sandwiches – Use raw leaves as a punchy addition to salads, sandwiches, or wraps.
- Savory bakes – Incorporate finely chopped leaves into bread, scones, or muffins for an aromatic twist.
- Wild garlic butter – Mix softened butter with minced wild garlic and a pinch of salt—perfect for spreading on bread or melting over grilled vegetables.
- Omelets and scrambled eggs – Stir wild garlic into eggs for a fresh, herby flavor boost.
- Pasta and Risotto – Toss freshly chopped leaves into hot pasta or risotto just before serving to retain their flavor and color.
- Wild garlic can be used in place of spinach. Sauté it with some butter and have as is, or use it in dishes which use a lot of spinach, like a Spanakopita pie.
Wild garlic teams really deliciously with another foraged favourite, stinging nettles! Combine wild garlic, nettles and potatoes together to make a very traditional British soup.
To store wild garlic, keep it in the fridge wrapped in a damp cloth, or chop and freeze it in olive oil for longer use.
If you try one of the wild garlic recipes in this blog post, or any wild garlic recipe on Cookpad, don’t forget to take a photo and share it on the recipe as a Cooksnap. We can’t wait to see how it turns out! 📷💖