We’ve waxed lyrical about wonderful wild garlic before and we certainly aren’t the only ones shouting loudly about it right now. This is for good reason too - it probably offers more than any other allium (onions, leeks, garlic, etc.) in terms of flavour, versatility, availability and celebrity status. A quick peruse of wild garlic recipes and you will find it used in soups, sauces, salads, sandwiches, side dishes and, of course, pesto. This is your chance to get creative then. Use it generously wherever you would regular bulb garlic, remembering to add it right at the end of cooking to preserve its delightful ‘green’ flavour. You can see how we got on using it in a wild stir fry at our YouTube channel, Forage Box TV.

You will find wild garlic growing prolifically in woods across the country. It tends to favour banks near to running water but this is by no means the rule - it is a plucky little plant and will happily colonise any fertile bank from deepest winter to the middle of summer, given the opportunity. Keep your eyes peeled and your nose sharp when stomping through the undergrowth and you will be in no doubt when you reach wild garlic territory.

For real wild garlic fans, a more regular supply of fresh and preserved wild garlic can be found at www.wildgarliccompany.com