Wild garlic, also known as ramsons, is a springtime favourite among foragers. Its broad, fragrant leaves are one of the best signs that winter is over. Mildly garlicky and wonderfully versatile, wild garlic can be used raw or cooked – think pestos, soups, compound butters or baked into breads. It’s easy to find – you just need to follow your nose! Patches of wild garlic have an intense and savoury garlic smell that you will love.
How to Identify
- Leaves: Broad, soft and pointed with a central vein. Bright green and usually grow in dense carpets.
- Flowers: Star-shaped white flowers in spherical clusters, appearing after the leaves.
- Smell: Strong garlic smell when crushed – this is your most reliable ID feature.
- Bulbs: Small, white, and mildly garlicky, but best left undisturbed to protect the patch.
Common lookalikes: Lily of the valley, bluebells and lords-and-ladies – all toxic. Always check by smell. If it doesn’t smell like garlic, don’t pick it.
Where to Find It
- Damp woodlands, shaded riverbanks, deciduous forests and shaded hedgerows.
- Prefers rich, moist soil and often grows in large, lush colonies.
Look for it near beech trees or in woodland with good drainage.
When to Forage
- Leaves: March to early May – before flowering for best flavour.
- Flowers: Appear in April–May. Edible, mildly garlicky, and lovely as garnishes.
- Seeds: Can be pickled like capers once flowers fade.
Sustainable Foraging Tips
- Never take from protected areas or nature reserves without permission.
- Harvest leaves from multiple plants, not the same one.
- Don’t pick the bulbs – they take years to regenerate.
- Always double-check ID if near other similar-looking spring plants.
- Rinse well when you get home, especially if you pick from an area with lots of dog walkers.
How to Use & Store
- Use raw in pestos, salads, and butters – or cooked into soups, sauces, and bakes.
- Fridge: Wrap in a damp towel or store in an airtight container. Keeps for up to a week.
- Freeze: Chop and freeze raw or blended into pesto.
- Preserve: Ferment into wild garlic paste or pickle the flower buds.
What to cook with wild garlic
You can use wild garlic in place of herbs, leeks or onion – making it a really versatile treat. Try these recipes:
