Ah, wild garlic! One of nature’s finest little gifts, popping up just when we need a bit of green magic to shake off the winter gloom. If you’ve never foraged for it before, don’t worry—I’ll walk you through how to find it, what to look out for, and a couple of foolproof recipes to get you started. this is absolutely an annual job for me and this winter I found myself eating an unreal amount of Garlic Butter. My Heart might be complaining but my Belly isn’t

Where to Find Wild Garlic

Wild garlic, also known as ramsons (fancy name, isn’t it?), loves to grow in damp, shady spots. Think woodlands and riverbanks—places where you’d expect fairies to hang out. The season kicks off around February but is getting earlier every year. I actually found it this year popping up mid December! The season usually lasts into late spring, depending on the weather, but who knows as the climate changes.

How to Identify Wild Garlic

The first thing you’ll notice is the smell. Once you’ve caught a whiff of that fresh, garlicky aroma, you’ll know you’re in the right place. Here’s what to look for:

Leaves: Broad, bright green, and smooth with a slightly pointed tip.

Smell: Rub a leaf gently between your fingers—if it smells like garlic, have a nibble. You’ll know right away!

Foraging Tips

Be respectful: Only take what you need, leaving plenty for wildlife and other foragers.

Avoid lookalikes: Don’t mistake it for lily of the valley, which is toxic. Lily of the valley has no garlicky smell and its leaves are shinier.

Clean it up: Give the leaves a good wash when you get home to get rid of any dirt or bugs.

Wild Garlic Pesto Recipe

This is ridiculously easy and tastes absolutely divine on pasta, toast, or even just straight off the spoon (no judgment here).

Ingredients:

100g wild garlic leaves, washed

50g parmesan (or a veggie alternative)

50g nuts (pine nuts, hazelnuts, or almonds all work)

100ml olive oil

Juice of half a lemon

Salt to taste

Instructions:

Chuck everything into a blender or food processor.

Blitz until it’s smooth-ish. Add more oil if you want a thinner consistency.

Taste, adjust the seasoning if needed, and that’s it—you’re done!

Wild Garlic Butter Recipe

This one’s so simple it barely counts as a recipe.

Ingredients:

100g butter (softened, shop-bought is grand)

30g wild garlic, finely chopped

A pinch of salt
Instructions:

Using a scissors, cut the washed leaves into small pieces,

Add the leaves and salt into the softened butter using a fork until evenly mixed. Or do what I do, done some gloves and mush it all together.

Roll it into a log using greaseproof paper and pop it in the fridge to firm up.

Slice off rounds as needed—perfect for melting over steak, fish, or new potatoes. try it when making pastry for fish pie, its a game changer for a fancy cheese toastie, and it is gorgeous melted over steamed vegetables like broccoli

You can also roll it into individual butter balls to use as and when you need it! It is absolutely perfectly safe to freeze and use long after the garlic has disappeared back under the ground!

There you have it—two easy ways to bring a bit of wild garlic magic into your kitchen. Happy foraging, and remember: if in doubt, always double-check your finds. Enjoy!