Wild Garlic

My friend and I went for a walk in Farndale, North Yorkshire, yesterday. We had come to look at the wild daffodils, but they were not out yet - instead we came across lots and lots of wild garlic. The first hint of its presence was the aroma. As we entered the small woodland around the stream we became engulfed in the gentle garlic scents, and the forager in me was awakened.

We had come to go for a walk, so we decided that since there was lots of wild garlic not far from where we had parked the car, we would go for a walk first, and then come back and gather some leaves afterwards. We had a lovely walk, through beautiful countryside, but I have to admit that throughout all of it I was looking forward to picking the wild garlic, and taking it home to create good food.

You recognise the wild garlic by its smell and taste, and the pointed oval shaped leaves. You can also use the flowers and bulbs, but they are quite small and have a very mild taste, so leaves are the best bit. When you bite into the leaves you get a sharp garlic flavour, quite pugnant and peppery, but milder than the garlic bulbs you buy in the shops.

You can make all sorts of delicious food with wild garlic leaves; from pesto to soups to bread - your imagination is the limit. The leaves can be picked in early spring, and are usually found in woodland areas. They can be picked and kept in the fridge for up to 3 weeks.