Some plants just make it easy for you, fruits like apples and blackberries just hang about, calling out to you to turn them into a pie. And Wild Garlic is a little like that. Especially because if you find it, you find it in abundance! This year, the crop began to appear here mid December. Its getting earlier every year. For a few years there, everyone was going mad making wild garlic pesto, and you’ll find a really basic recipe below. But this year, I am all over the butter! I usually make a little and freeze it throughout the year. But this year, I found I was putting it on everything, and so I suggest you try it yourself. Its so easy, you can even do it with small children or very stupid family members! Have fun!


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.
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 and can stretch into late spring, depending on the weather.
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.
- Flowers (if they’ve bloomed): Delicate white star-shaped clusters.
- Smell: Rub a leaf gently between your fingers—if it smells like garlic, you’ve found it.


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:
- Mash the wild garlic and salt into the softened butter using a fork until evenly mixed, or pop on some gloves and just 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.
- You can use it on Naan Bread, lunchtime buttery pasta, make a gamechanger cheese toastie. I even added some in when I was making pastry and made the most amazing fish pie!




Frozen blocks ready for next winter!
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!