Wild Garlic and Spring Foraging in March

Identifying Wild Garlic

Leaves:
Broad, lance-shaped, bright green, often forming dense carpets.

Smell:
Crush a leaf gently—if it smells strongly of garlic, you’ve found it.

Flowers:
Star-like white flowers appear later in spring, usually April–May.

Lookalikes:
Avoid lily of the valley (Convallaria majalis) and autumn crocus , both of which are toxic. Only harvest leaves before flowers appear for safest identification.

10 Delicious Ways to Use Wild Garlic

1. Wild Garlic Pesto
Blend wild garlic leaves with toasted pine nuts, Parmesan, olive oil, and a squeeze of lemon. Toss with pasta, drizzle over roasted vegetables, or spread on toast.

2. Wild Garlic Butter
Mix softened butter with chopped wild garlic and a pinch of salt. Perfect for spreading on bread, topping baked potatoes, or adding to grilled fish.

3. Wild Garlic Soup
Sauté onions and leeks in olive oil, add diced potatoes and vegetable stock, then stir in a generous handful of wild garlic at the end. Blend until smooth and serve with crusty bread.

4. Wild Garlic and Goat Cheese Tart
Line a pastry case with goat cheese, top with sautéed wild garlic and onions, and drizzle with cream. Bake until golden for a simple, flavour-packed tart.

5. Wild Garlic and Potato Fritters
Mix mashed potatoes with chopped wild garlic, a beaten egg, and a little flour. Fry spoonfulls until golden for a quick, garlicky snack.

6. Wild Garlic-Infused Oil or Vinegar
Add washed wild garlic leaves to olive oil or white wine vinegar. Leave to infuse for a week, strain, and use as a salad dressing, marinade, or drizzle over roasted vegetables.

7. Dried Wild Garlic for Preservation
Drying wild garlic is an excellent way to preserve its flavour for use throughout the year.
Method:
Wash and pat dry the leaves, then slice into thin strips.
Spread on a baking tray or mesh rack in a single layer.
Dry in a warm, well-ventilated spot or in a low oven (40–50°C) for 2–4 hours until crisp.
Store in an airtight jar in a cool, dark place.
Uses:
Sprinkle over soups, pasta, roasted vegetables, or mix into herb salts and seasonings.

8. Wild Garlic Crisps
A crunchy, garlicky snack.
Method:
Preheat the oven to 150°C (130°C fan).
Wash and dry the leaves thoroughly.
Toss lightly with olive oil and a pinch of sea salt.
Spread in a single layer on a parchment-lined tray.
Bake 8–12 minutes until crisp but not browned.
Cool and enjoy as a snack, or crumble over salads and soups.

9. Wild Garlic Hummus
A fresh, garlicky twist on classic hummus.
Method:
Blend a can of drained chickpeas with 2–3 tablespoons olive oil, 1–2 tablespoons tahini, a squeeze of lemon juice, and a pinch of salt.
Add a generous handful of washed wild garlic leaves.
Blend until smooth. Serve with bread, crackers, or veggie sticks.

10. Wild Garlic Pasta
Quick, vibrant, and packed with flavour.
Method:
Cook your favourite pasta according to packet instructions.
While the pasta cooks, sauté chopped wild garlic leaves in olive oil with a pinch of chili flakes (optional) for 1–2 minutes.
Drain the pasta, reserving a little cooking water, and toss with the garlic and olive oil.
Finish with grated Parmesan and a squeeze of lemon. Serve immediately.

Join The National Allotment Society

Become a National Allotment Society member and help to preserve and protect allotments for future generations. 

You'll also gain a range of benefits including free liability insurance, initial legal support, expert advice and much more.