4 inspiring wild garlic recipe ideas, from cheese scones to sizzling prawns

Wild garlic know-how

• When it’s in season: Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering. The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.
• Where to find it: The plant grows in shady woodland, often near water, and if you’re close by you’ll probably smell its garlicky aroma. You’re looking for clusters of broad, sword- shaped green leaves and (depending on the time of year) white petalled flowers (buds and flowers are edible too). If you’re unsure, crush a leaf in your hands and give it a whiff – believe us, you’ll know if it’s wild garlic or not.
• What can I pick? Legally you’re allowed to take any part of the plant above ground (if you’re on public land – otherwise you’ll need the landowner’s permission). Anything below the ground needs to be left so it will grow back next year. Don’t pick near roads or paths because of car fumes and dog wee – and wash the leaves before using. Because it wilts in the pan like spinach, it’s best to pick a decent amount, but don’t clear out whole areas – leave some for other foragers.
• How to store it: The leaves will keep fresh for a few days, but you can blanch them in boiling water for 15 seconds, then cool in cold running water. Drain and squeeze dry in a clean tea towel. Whizz or finely chop the leaves, then pack into ice cube trays. Freeze, transfer to a bag, then use from frozen. The wild garlic will keep in the freezer for up to 4 months before it starts to lose its colour and taste.

4 inspiring recipes to try

Eggs mortadella with wild garlic hollandaise
Spruce up your eggs benedict with delicious, silky mortadella and a luscious wild garlic hollandaise. The fresh garlic flavour punches through the rich hollandaise perfectly, making it a wonderfully indulgent brunch dish.

Wild garlic and cheddar scones
Cheese and garlic are a classic pairing, and the fresher punch of wild garlic leaves works brilliantly with mature cheddar in these scones.

Wild garlic prawns pil pil
Sizzling Spanish baked prawns are given a seasonal spring twist with wild garlic and chilli in this take on a classic gambas pil pil recipe. ‘Pil pil’ is a Basque name for the cooking sauce of olive oil, garlic and chilli.

Wild garlic risotto
This easy wild garlic risotto is a great way to showcase seasonal wild garlic‘s vibrant flavour and verdant colour. We’ve used garlic cloves in the risotto as well as the wild garlic leaves, as each brings different garlicky characteristics. Frying the cloves mellows the flavour and brings out the sweetness, while the wild garlic is puréed to preserve its fresh flavour.

Discover more of our favourite wild garlic recipes, including wild garlic pesto, ravioli and roast chicken smothered with wild garlic butter.