There’s a certain moment in early spring when the woods come alive with a familiar scent; soft, green, unmistakably garlicky. If you catch it on the breeze before you see it, you’ve likely found wild garlic.
Last weekend, we headed out to pick some locally. It’s one of those simple rituals that feels both grounding and rewarding, a reminder that good ingredients don’t always come from a shop shelf.
But before anything else, a word of caution.
Foraging safely
Wild garlic (also known as ramsons) is one of the easier plants to identify, but you should only ever pick it if you are 100% certain.
- The key identifier is the smell; crush a leaf and it should smell strongly of garlic
- It often grows in dense patches, carpeting woodland floors
- If it doesn’t smell like garlic, don’t pick it
- Be especially careful around plants like “lords and ladies” (arum maculatum), which can grow nearby and are not edible.
When in doubt: leave it out.
Why wild garlic?
Wild garlic has a softer, greener flavour than bulb garlic. It’s fresh, punchy, and incredibly versatile, perfect for lifting simple dishes.
Once you’ve got a handful (or a basketful), there are plenty of ways to use it.
Wild Garlic Pesto
A classic for a reason.
You’ll need:
- A large handful of wild garlic leaves
- Nuts (pine nuts, walnuts, or almonds)
- Parmesan or similar hard cheese
- Olive oil
- Lemon juice
- Salt
Method:
Blend everything together to your preferred texture. Loosen with olive oil and adjust seasoning to taste.
Perfect stirred through pasta, spread on bread, or spooned over roasted vegetables.
Wild Garlic Hummus
A simple twist that brings freshness and colour.
You’ll need:
- 1 tin (400g) cooked chickpeas
- A handful of wild garlic
- Tahini
- Lemon juice
- Olive oil
- Salt
Method:
Blend until smooth, adding water or oil to loosen. Taste and adjust, it should be bright, creamy, and lightly garlicky.
Great with flatbreads, veg, or alongside grilled meats
Wild Garlic Ferment (Green Paste)
This is the one we started this weekend, it's a simple, adaptable ferment that works like a punchy salsa verde.
Inspired by the brilliant book Ferment by Kenji Morimoto.
You’ll need:
- Wild garlic & any green herbs, coriander, mint & basil all work
- Aromatics (garlic, ginger)
- Chillis (optional, remove seeds if you're looking for less heat)
- Salt (4% of total weight)
Method:
- Place a jar on scales and zero it
- Fill with your herbs and aromatics, then note the weight
- Calculate 4% of that weight, this is your salt quantity
- Add everything to a food processor and blitz into a coarse paste
- Transfer back to the jar and tap on the worksurface to remove air pockets
- Cover the surface with baking paper
- Leave to ferment for 7–10 days
The result is a deeply savoury, tangy green paste that adds instant depth to almost anything.
How to use your wild garlic creations
Once you’ve made your pesto, hummus, or ferment, the real fun starts.
- Spoon over pizza
- Toss through pasta
- Add to dressings or marinades
- Serve alongside grilled meat or veg
- Spread onto sandwiches
It’s one of those ingredients that quietly elevates everything it touches.
A final thought
Foraging has a way of slowing things down. It connects you to the seasons, to place, and to the food on your plate in a way that feels increasingly rare.
Wild garlic is one of the easiest ways into that world, just take your time, trust your senses, and always forage responsibly. Only take what you need and not all from one spot.
If you make any of these we'd love to hear about it via email/socials or over a pint.
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