The long awaited first shoots of wild garlic (Allium ursinum) always signals spring is here. As with most wild plants, it goes by many names. Ramsons is probably the most widely used, but depending on the region, also goes by devils posy or bears garlic. It was believed that wild garlic was devoured by brown bears as they came of of hibernation, probably due to the plants cleansing, antiparasitic, antifungal and antiviral properties.
Wild garlic has broad, spear shaped leaves with a long tender stem and can cover vast areas of woodland floor and alongside the shaded banks of brooks and streams. Depending on your location, the leaves start to appear in the South around early March, but further North it can be late April, early May.
All parts of wild garlic are edible, and it is unnecessary to dig up and eat the root as the whole plant has so much to offer anyway. The leaves can be used in stir-fries, made into pesto, stirred into scone and bread recipes and make a fantastic garlic butter. The buds are beautiful pickled in cider vinegar and kimchi recipes and the flowers make salads extra special and have a very delicate garlic flavour.
It is wise to also learn how to identify the two plants that grow in the same environments and to the complete novice, look a little similar. One is Lilly of the Valley, although I have never seen it growing wild, the young leaves can look similar to wild garlic, however it doesn’t smell of garlic in the slightest and the flowers are completely different.
The other potential is Lord & Ladies when it is first emerging in spring, but again it has no garlic smell and doesn’t have the white buds & flowers, so highly unlikely you will mistake this for wild garlic. It is essential to learn what not to pick as well as what is safe to eat.
You can often smell wild garlic before you see it and the second it is picked it releases its garlicky aroma. When driving home you`ll need the windows open as the smell is overpowering, another sign you have definitely picked wild garlic!
When picking it is good practise to pick individual leaves rather than just grab handfuls. This ensures you don’t clear large areas of the plant and importantly you are not inadvertently picking other plants that are growing through it. When you are cleaning your foraged ingredients, always sort through every stem so there are no imposters that you can`t identify nestled in there.
Caroline Hearn - owner of Hedgerow Hounds, lover of herbs and keen forager.
www.hedgerowhounds.co.uk