Wild Garlic: Forage, Feast & Full-on Flavour!
Spring’s here, and that means one thing—wild garlic season,! If you’ve never foraged for it before, you’re in for a treat. It’s one of the easiest wild foods to find, absolutely packed with flavour, and a total game-changer in the kitchen.
Where to Find Wild Garlic
Wild garlic grows in shady, damp woodlands and along riverbanks. You’ll know you’re in the right place when you catch that unmistakable garlicky whiff drifting through the air. Look for broad, vibrant green leaves that grow in clusters, and in late spring, you might even spot delicate white flowers—totally edible and brilliant for garnish!
As you can probably imagine, here in the Forest we have an abundance of it growing in our woodlands but to get you off to an easy start – we have some large areas of it in the woods right behind the cabins so you won’t have to forage too far!
How to Forage Responsibly
Foraging is all about respect—respect for nature. Here’s how to do it right:
- Pick carefully – Only take what you need and leave plenty for wildlife and other foragers.
- Use scissors – Snip the leaves rather than pulling them up to keep the plant thriving.
- Check your ID – Wild garlic looks similar to lily of the valley, which is poisonous. If in doubt, crush a leaf—if it smells like garlic, you’re good to go!
Cooking with Wild Garlic
The beauty of wild garlic is its versatility. It’s got that lovely, punchy garlicky flavour, but it’s much fresher and milder than the bulbs we’re used to. Think of it as a cross between spring onions, chives, and garlic. Here’s how to use it:
1. Pesto Perfection
Blitz up wild garlic leaves with toasted nuts (almonds, pine nuts, or walnuts all work), Parmesan, olive oil, and a squeeze of lemon for a vibrant, zingy pesto. Stir it through pasta, spread it on toast, or drizzle over grilled fish.
2. Wild Garlic Butter
Mash up finely chopped wild garlic with good-quality butter, a pinch of sea salt, and a twist of black pepper. Spread it on sourdough, melt it over steak, or dollop onto new potatoes.
3. Soups & Sauces
Chop wild garlic and stir it into soups, risottos, or creamy sauces for an extra layer of flavour. Try adding it to a classic potato and leek soup for a garlicky kick.
4. Cheesy Wild Garlic Scones
Mix chopped wild garlic into your favourite cheese scone recipe—cheddar works a treat here. Perfect with a bowl of soup or just slathered with butter.
Storing Your Wild Garlic
Wild garlic is best eaten fresh, but you can keep it in the fridge for a few days, wrapped in a damp cloth. Want to make it last? Blitz it into a paste with olive oil and freeze it in ice cube trays—perfect for throwing into dishes all year round.
Get Out There & Forage!
There’s nothing better than cooking with food you’ve gathered yourself—it connects you to nature, saves you a few quid, and seriously elevates your meals. So grab a basket, head out to the woods, and get yourself a haul of this fantastic springtime treasure. Happy foraging, and even happier eating!