It’s pretty much coming to the end of wild garlic season now, but you’ve still got time to forage and eat this delicious plant. Both the leaves and the flowers are edible, and below are some of my best wild garlic recipes. Chosen particularly for leaves picked later in the season. Like this…

As with any foraging, for heaven’s sake be sure you can ID the plant properly! And only pick from places where the supply is plentiful. Leave enough for wildlife, and avoid damaging habitats or pulling up the bulbs. Many animals rely on plants for survival, so don’t go crazy, as this could also deny wildlife from a valuable food source. Be thoughtful.

Wild garlic soup

Sauté chopped wild garlic leaves with onions and celery, maybe a courgette, adding potatoes for thickness, and simmering with vegetable or chicken broth. Blend the mixture for a creamy texture, and season. Serve with a dollop of cream or a drizzle of olive oil (or even truffle oil, if you’re feeling fancy), some fantastic bread, and a really decent crack of black pepper.

Wild garlic butter

Make a compound butter by mixing softened butter with finely chopped wild garlic leaves and a pinch of salt. I like to include some parsley in this too, but you can be as creative as you like. Chilli, more herbs, black pepper – go wild. Chill the butter down so you can slice it easily. This butter can be used to top grilled meats, seafood, or vegetables, or simply spread on warm bread.

Wild garlic pesto

Wild garlic pesto

Lasts for yonks, easy to make, tastes fantastic. Blend wild garlic leaves with nuts (like pine nuts, walnuts, or almonds), Parmesan cheese, lemon juice, and olive oil to create a vibrant and flavourful pesto. Mix it up, add whatever you like really – basil, black pepper etc. Vegans can swap out the cheese for nooch. Use it as a pasta sauce, a base for dips, a topping for grilled meats or vegetables. You know what to do with pesto.

Wild garlic oil

Create a flavoured oil by gently warming a really good olive oil and adding chopped wild garlic leaves. Let it steep for a few hours or overnight. This oil can be used to dress salads, drizzle over pizza, or as a finishing touch for pasta dishes. It’s a simple way to infuse a subtle garlic flavour on a ton of different dishes.

Wild garlic stir-fry

It’s a bit late in the season to eat the leaves in a salad – probably a bit tough by now. But excellent for a stir-fry. Add chopped wild garlic to vegetables, meats, or tofu. The leaves add a cracking garlicky hit that complements soy sauce-based sauces or spicy chilli sauces.

Love salads? Read: 5 of the best salad dressings

Wild garlic risotto

Wild garlic risotto

Prepare a creamy risotto by sautéing onions and rice in butter or olive oil, then gradually adding chicken or vegetable broth. Stir in your finely-chopped wild garlic leaves toward the end of cooking, along with Parmesan cheese, for a fresh, garlicky flavour. Don’t cook it for too long once added. You can also add mushrooms, asparagus, or peas for extra texture and taste.

Wild garlic quiche or frittata

Incorporate wild garlic into a quiche or frittata. Combine with eggs, cream or milk, cheese, maybe other vegetables or even something like prawns. Or just keep it simple, which is really my fave. Nice in frittata, but the pastry really bumps this up into something a bit more special. Go for a quiche, I’d say.

Wild garlic tempura

Bit leftfield, but really delish. Try dipping whole wild garlic leaves in a light tempura batter and frying them until crispy. Serve alone, as a side dish, or with a light dip made with a lemony mayo or perhaps yoghurt-based dip.

These are just a few ideas that I’ve tried. I reckon you’ve still got a week or two if you get out there now. Pick responsibly, and enjoy! *chef’s kiss.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

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