As winter loosens its grip and spring tiptoes in, a delightful surprise emerges in woodlands and hedgerows across Britain – wild garlic. Also known as Ramsons, Buckrams or hedge garlic, this pungent herb holds a unique place in the culinary world and is deliciously versatile.
Before embarking on your foraging adventure, however, it’s crucial to be able to identify it correctly. Wild garlic leaves are broad, glossy, and pointed, with a distinctive parallel vein running down the centre. Look for them carpeting the forest floor in shady areas, often near streams or damp patches. If unsure pick a leaf and rub it between the fingers, it should release a strong garlic smell.
Instead of foraging for wild garlic you can very easily grow your own, just buy some bulbs and plant them as you would any other spring bulb.
Recipe: Wild Garlic and Cheddar Cheese Scones
- 225g self-raising flour
- 1 teaspoon baking powder
- 50g cold, cubed butter
- 100g mature cheddar cheese, grated
- 30g finely chopped wild garlic leaves
- 1 teaspoon dry mustard powder
- ¼ teaspoon salt
- Black pepper
- 1 egg, beaten
- Milk (as needed)
Great Soup Pairings for Wild Garlic Scones
- Creamy potato leek soup
- Tomato soup
- Split pea soup
- Lentil soup with roasted vegetables
Culinary Uses for Wild Garlic
- Pesto: Blend wild garlic with nuts, olive oil, and cheese for a vibrant pesto that elevates pasta dishes, bruschetta, or adds a garlicky kick to sandwiches.
- Soups and stews: Enhance creamy soups or hearty stews with the flavour of wild garlic. It pairs well with potatoes, lentils, and other vegetables.
- Sauces and dressings: Add a touch of wild garlic to salad dressings, mayonnaise, or a simple butter sauce for grilled fish or vegetables.
- Wild garlic butter: This flavoured butter is incredibly useful. Spread it on bread, use it to baste meat or fish while grilling, or melt it over pasta for a quick and flavourful sauce.