Seems wrong at this time of year not to mention wild garlic. I once read you’d be a fool to buy any sort of spring onions, chives or garlic from April to June if you have any sort of access to woodlands, graveyards or riverbanks (or pictured right 👉 here in my front garden!) It likes shaded, damp spots. And I kind of agree, why buy something when something even better grows in abundance in nature.☘️
Also known as Ransoms, if it grows in your local woods or park it is apparently a sign of ancient woodland. Eaten, wild garlic is thought to lower cholesterol and blood pressure so excellent #foodasmedicine for those who need to watch their cardiovascular health. ❤️ It’s antifungal and antibacterial so also one to add into your diet if you suspect your gut bacteria is out of whack.
You can eat the leaves (best eaten when they are young) and the flowers. And really you can do anything you want with wild garlic. Treat it as you would normal garlic and add to dishes as a flavouring OR make it the main event: soups, sauces, pesto’s, add it to salads, sandwiches, pastas etc etc.
Pictured here is what a fabulous local Bristolian cafe @stwerburghscityfarmhas done using this gorgeously pungent leaf: nettle, potato and wild garlic soup #nomnomnom Absolutely smashed it👌