Wild garlic (ramsons) is a wild-growing allium with a mild garlic aroma. The leaves are harvested from March to May, before the plant flowers.

Origin

It grows in damp deciduous forests across Central Europe. When foraging, beware of look-alikes such as lily of the valley and autumn crocus, which are poisonous. Crushed wild garlic leaves always smell of garlic.

In flexitarian cooking

For flexitarians, it is a seasonal flavour booster for pesto, pasta, risotto and dips.

Alternative

Out of season, use garlic chives or chives with a little garlic.

Tip

Heat only briefly or use raw, otherwise it loses colour and aroma. Wild garlic pesto and butter freeze well.

Related recipes

Wild garlic pesto, Asparagus wild garlic risotto with prawns, Wild garlic hummus

Related terms

Pesto, Blanching, Herbes de Provence