Delicious wild garlicky leaves that are easy to ID
How to find, pick, and use Wild Garlic in fresh spring dishes. This delicious wild edible is a must-have for any wild food forager.
It’s late May and getting towards the tail end of wild garlic season. Each year this leafy green herb faithfully emerges from the forest floor, filling the entire area with a soft garlicky scent. Very much else is growing in the garden in early April so those in the know head out to glens and bogs to find it. For the next eight weeks you can fill your foraging basket with tender edible leaves that are excellent in all manner of savoury dishes. They’re so prolific that in many areas there isn’t a fear of over-picking them either.
Growing in huge swathes
Here on the Isle of Man wild garlic is very easy to find – that’s because of the conditions it grows in. It loves moist, slightly acidic soil, and places with dappled sun. When I do spot it growing in huge swathes it will be in forested areas with either boggy soil or a stream flowing nearby. It also likes to grow in hedgerows, especially those which are made up of stone walls that have been covered up with soil over the years. These may be very specific to the Isle of Man though.
Wild Garlic Profile
- The leaves, bulb, and flowers can be used in edible dishes
- It tastes like mild garlic with a pleasant aroma
- Grows in moist, boggy, places like glens and waterways
- The first leaves can emerge in March and the plant will die down completely by early summer. They return again every spring.
- The entire plant will smell of garlic
- Very few plant look-alikes but if in doubt, bruise a leaf and smell. If it smells like garlic you’re in!
A wild green that’s easy to identify
If you’re a beginner forager then you should put wild garlic on your list of wild edibles to try first. They’re easy to identify and have excellent flavour, unlike many edible greens you might find in wild food guides. Oftentimes you’ll smell the plant before you even see it so it’s possible to drive around an area with your window open on a warm spring day to find it.
The plant is composed of a tiny bulb that sprouts tender green leaves in early spring and then later on white flowers emerge. You can pick and eat both the leaves and flowers from plants you find growing in the wild but it is not permitted to dig the plant or bulb up unless you find it growing on your own property.
How to pick wild garlic
- Only pick the leaves and flowers if you find it growing in the wild
- It is not permitted to dig up the bulb/roots of any wild plant
- Wild garlic bulbs are tiny and not like the garlic in the shop
- Only pick a leaf from each plant to ensure it continues to thrive
- Forage in areas away from busy roads and above the dog leg-lifting height if along a path. For obvious reasons!
- Pick leaves with your hands, snapping the stem under the leafy part
- You won’t use the stem in cooking so either pick it off the leaf as you forage (leaving it behind) or cut it off in the kitchen and compost it.
- Tip: if you plan on using the wild garlic the next day or later, keep the stem on and put the leaves into a jar of water as you would with flowers. The leaves wilt quickly otherwise.
Wild garlic recipes
For most recipes you’ll only need a handful of leaves, maybe 10, which you then take home, rinse with cold water, pat dry and then prepare for cooking. Here are some ideas on how to use wild garlic in your meals:
- Chop it up and sprinkle into Noodles with Bacon, Mushrooms, and Feta
- Chop it finely (or use a food processor) to create Wild Garlic Pesto
- Wild garlic lightly flavours a delicate Asparagus Risotto
- Make homemade Wild Garlic Pizza
- Use the flowers to make a spicy spring salad
- Blitz the leaves into a zesty green Hummus
- Make a creamy Vegan Wild Garlic Soup
A versatile ingredient
The leaves are used like any other green vegetable and can be used in stir-fries, lasagna, or literally any dish that needs greens. It can also be used as a herb and will lightly flavour the dish with a mild garlic taste. Wild garlic has literally countless uses in the kitchen so feel free to be as creative as you’d like. Get it in while you can though because once the plants die down in late spring it will be another year before you taste it again!