My Love Affair with Wild Garlic (And 24 Ways to Cook It)
How this fleeting spring ingredient connects me to place, memory, and the rhythm of the seasons—plus two dozen recipes to make the most of it in the kitchen
At this time of year, there is a strong possibility that you smell me before you see me. Such is the amount of wild garlic I’ve gathered, cooked and nibbled over the past month. Whether it's been pesto'd, tossed into salads, fermented, or even soufflé'd - I adore the stuff. Wild garlic is special. And for me, that isn't just because of its uses in the kitchen.
Like many keen foragers, my calendar tends to be set more by what's in season rather than which month we're in. When the snowbanks of elderflower appear, it's a sign spring is about to simmer over into the full pomp of summer. August's blackberries remind us to savour those long, lazy evenings while we still can. Then the first mushrooms of autumn show up—and everything shifts. But winter is always quiet. As January and February settle in, there's little to do other than rest and wait for the cacophony of colour that March and April's warmth and rain bring.
In this time, there is one plant we await with more anticipation than any other. At first, you hear a few whispers. The odd story on Instagram of people finding a few small spearheads in the woods, then suddenly. Boom. Almost as though overnight, a bright new emerald carpet was rolled out. It's here.
It always surprises me how fast spring takes off. One moment it's grey and bare; the next, wild garlic is everywhere. No matter how much you gather, cook, and preserve, it never feels like you've quite made the most of it. That's part of the magic. Like asparagus, it arrives with a fanfare and vanishes until next year. I love being governed by the seasons in the kitchen. When something is here only briefly, you don't take it for granted.
Recently, wild garlic seems to have undergone a little renaissance. It's cropping up on fancy menus and in posh farm shops (on a well-known veg box scheme website, they're charging £41 per kilo!). I'm not against this, but I would encourage you to grab a basket and head out to find some yourself. Foraging isn't just about the food—it's about connecting with the landscape and nature. You start to notice things you'd otherwise walk past. It awakens something deep and ancient within us that no trip to the supermarket ever could.
A quick word on identification: wild garlic has broad, pointed leaves with a distinctive garlic smell when crushed. Always be certain of what you're picking—particularly watch out for lily-of-the-valley, which looks similar but is toxic. The unmistakable garlic scent is your best guide. And remember, take only what you need, leaving plenty to flourish for next year and for others to enjoy.
For Gabby and me, we have several little patches we make a pilgrimage to every year. I grew up in Gloucestershire, in the Cotswold valleys around Stroud—a place that, come March, April and May, fills with a heady scent: sweet, pungent, earthy, green. Our favourite copse has a gentle stream trickling through the middle, with steep tree-lined banks. It's Laurie Lee country.
Returning here always takes me back to my childhood. My parents were outdoorsy, I grew up on a diet of Just William stories, and a lot of my upbringing was outsourced to the trees. It's a real privilege to come back to the same valleys now and share them with my own little family.
That's probably another reason why wild garlic feels so special. Gabby and I have had the privilege of living all over the country, and wherever we've gone, we've found new patches—small woods near our flat in Exeter, a quiet spot next to the River Aire in Leeds, a lush slope near Hepworth in Holmfirth. Even during a recent housesit in Hook Norton, we found the local woods cram-jam full of those glossy green leaves.
Making pickled wild garlic bud capers
There's something grounding in that. No matter where we are, we know that come spring, we'll lace up our boots and go in search of that unmistakable scent and vibrant green. It's like a homecoming—different woods, different counties, but the same ritual. The same joy. Finding those first few leaves each year is a gentle reminder that we're part of the rhythm of the land, still connected to it, still paying attention.
Every year I'm on the hunt for new ways to use wild garlic in the kitchen. We make wild garlic salt, pickle the flower buds to create capers, and infuse oils. This year, we've added fermenting to the list.
Below is a selection of recipes we've tried and loved over the years. Not all are our own. But if you, too, are a wild garlic fiend, these are the ones we come back to again and again. From simple pestos to more adventurous ferments, these recipes will help you make the most of this fleeting spring treasure.
To Preserve:
Wild garlic’s fleeting nature is part of its charm—but these recipes help it live a little longer in your kitchen.
Wild Garlic Salt
If you make just one thing, make this.
It’s a simple way to keep that fresh, garlicky flavour long after the season ends. Blend a few large handfuls of wild garlic leaves with about 100g of flaky sea salt until you have a thick, bright green paste. Tip into a bowl and mix in another 700g of salt. Spread the mixture out on a large tray and leave somewhere warm to dry out completely—either in a very low oven (no hotter than 60°C) or on a sunny windowsill. Once fully dry, break it up and store it in jars. We keep one by the hob and use it on everything from scrambled eggs to roast potatoes.
Wild Garlic Butter
A good one to keep in the freezer—and perfect for garlic bread.
Leave 250g of unsalted butter out to soften, then mash it together with about 75g of finely chopped wild garlic. Add a good pinch of sea salt and the zest of half a lemon if you like. Once it’s evenly mixed, spoon it onto a sheet of baking paper and roll into a log. Twist the ends like a Christmas cracker and freeze. You can slice off what you need straight from frozen. It melts beautifully over steak, veg or fish—and makes the best mushrooms on toast.
For something saltier and deeper, rather than sea salt mash in 2 or 3 anchovy fillets before rolling.
Wild Garlic Capers
We make two kinds: one from the closed flower buds, and one from the seed pods after flowering.
Both are great scattered over salads or cooked veg, or stirred into sauces for an extra sharp-savoury note.
For the buds: pick them before they open and rinse well. Pack into a small sterilised jar. Warm some cider vinegar in a pan with mustard seeds, fennel seeds, a few peppercorns, a pinch of salt, and a spoonful of sugar (about 1 tbsp per 100ml of vinegar). Let the liquid cool slightly before pouring it over the buds. Seal and store in the fridge. They’re ready in about a week, and will keep for months.
For seed pods: rinse and pack in layers with salt (we use about 1 tbsp for every 100g). Leave in a bowl or jar in the fridge for 3–5 days. Drain, rinse, and pickle as above. You can also dry the leftover salty liquid—it’s like a wild garlic umami dust.
More detailed instructions and variations can be found at The Salt Box, all of their recipes are incredible and this is no different.
Simply Fermented Wild Garlic
This year has been the first time we’ve made this - I’m on a bit of a fermentation journey. It is so delicious and I’d wholeheartedly recommend!
Chop wild garlic finely and mix it with 2% of its weight in salt (so, 10g salt for every 500g of leaves). Pack it tightly into a clean jar so the liquid rises to cover the leaves. We weigh it down with a small glass or fermenting weight and leave it to sit at room temperature for a week or two, depending on how warm it is. You’ll know it’s ready when it smells tangy and slightly fizzy.
It’s especially good stirred into grains, spread onto toast with butter, or folded into warm potato salad. If you’re a little nervous about fermentation, this guide by Foraged By Fern is simple and easy to follow.
Wild Garlic Kimchi
A deeper, funkier flavour than straight fermentation—and a great way to use bigger, older leaves.
This recipe by Gaz Oakley has become our go-to. He uses the wild garlic to make a punchy, aromatic kimchi that still feels balanced. We like it best after a couple of weeks fermenting in the fridge. Try it with rice and a fried egg, or in a cheese toastie.
Wild Garlic Oil
Simple and versatile.
Blitz equal weights of wild garlic and good-quality oil (we usually use cold pressed rapeseed or light olive oil). Strain through muslin or a very fine sieve to remove any solids. Store in a bottle in the fridge.
It’s great as a drizzle over soup or risotto, or for finishing veg on the BBQ.
Speedy Meals:
Everyday ways to make the most of the bounty, even on a Tuesday night.
Spring Greens with Wild Garlic, Lemon and Burrata
This is a dish that feels like sunshine. Bright, fresh and very easy to make.
Start by making the dressing: finely chop a large handful of wild garlic with some mint and parsley. Stir in the juice of a lemon, a small spoonful of Dijon mustard, a good pinch of salt and plenty of olive oil. Taste and adjust the balance—you're looking for a punchy, herb-forward vinaigrette.
Next, prepare a mix of spring vegetables. We often use peas, broad beans, asparagus tips, purple sprouting broccoli, and spinach. Blanch the peas and beans briefly in salted water; sauté the other veg in a little oil or butter until just tender.
Pile everything into a big bowl, toss with the dressing. Next, tear open a couple of balls of burrata and place them onto a large serving plate. Season the burrata, then lay the veg on top. Finish with a few wild garlic flowers if you have them. This is lovely warm or at room temperature—and works especially well with grilled veg from the BBQ and chunks of toasted sourdough.
Wild Garlic and Walnut Pesto
A staple in our kitchen while the leaves are at their best.
Roughly blend a big handful of wild garlic with a small handful of toasted walnuts, grated hard cheese (like Parmesan or a good pecorino), salt and enough olive oil to bring it together. You can adjust the consistency as you go—some like it thick, some more saucy. I also quite like making this without a blender for a more rustic pesto. It feels more untamed and suits foraged food.
It keeps well in the fridge for a week, or freeze it in ice cube trays for single portions. We stir it through pasta, spread it on toast with eggs, or spoon it into soup just before serving.
Wild Garlic Risotto
Comforting and vivid, it feels very nourishing in early spring.
We usually follow this recipe from Delicious Magazine, but often add a poached egg on top for richness. You start with the usual risotto base—softened onion and garlic, slowly stirred arborio rice, gradually added hot stock—and then blitz a handful of wild garlic into a little extra stock and stir it through at the end for colour and flavour.
The egg on top isn’t traditional, but it works beautifully—the yolk runs into the rice and ties everything together. Sometimes we’ll scatter over a little lemon zest or wild garlic oil too.
Wild Garlic and Asparagus Orzo
A one-pan supper we return to often in different guises through each season.
Start by softening a finely chopped shallot or small onion in a splash of oil. Add about 200g of orzo and toast for a minute or two. Pour in just enough hot vegetable stock to cover and stir regularly as it simmers—adding more stock gradually, like a risotto.
When the pasta is nearly cooked, stir in sliced asparagus (we like it in chunky rounds, leaving the spear heads intact), salt, and a squeeze of lemon. After a few more minutes, add a few large handfuls of chopped wild garlic and a generous spoonful of crème fraîche. Stir until creamy and bright green.
Serve immediately with more lemon and black pepper on top, plus a little grated pecorino.
Salad Mix
When the leaves are young and tender, we eat them raw as often as we cook them.
One of our favourite spring salads is also the simplest: a mix of fresh lettuce leaves, a small handful of torn wild garlic, and a dressing of lemon juice, good olive oil and flaky salt.
You don’t need much else. If we have it, we’ll add sliced radish or a little goat’s cheese—but mostly it’s about letting the wild garlic shine.
Nettle and Wild Garlic Soup
This is a recipe that feels so wholesome. It’s perfect on those early spring days when the weather hasn’t quite caught up with the calendar. We often follow this recipe from BBC Good Food, which brings together foraged nettles, wild garlic, onion, and potato for a smooth, simple soup.
We usually serve it with a dollop of yoghurt or crème fraîche, and a slice of sourdough with wild garlic butter.
Wild Garlic Mushrooms on Toast
An easy breakfast—or lunch—when you want something satisfying.
Slice a good handful of mushrooms (we use chestnut or portobello), and fry them in butter or oil until they’ve released all their moisture and start to caramelise. Only then season with salt and pepper.
Add a splash of double cream and simmer gently to thicken. Stir in a large handful of finely chopped wild garlic just before serving. Pile onto thick toast. You can add grated cheese or a poached egg on top, but it’s also lovely as is.
Creamy Leeks, Butter Beans and Wild Garlic on Toast
This recipe is from fellow boat dweller and constant inspiration, Frankie Paz. It’s hearty, unfussy, and full of the sort of deep comfort that early spring cooking often calls for. You can watch Frankie make it here.
Start by slicing a couple of leeks and softening them in olive oil over a low heat. Let them cook slowly until they’re melting and sweet. Add a drained tin of butter beans, a good spoonful of tahini, and just enough water or stock to loosen everything into a soft stew. Simmer gently for a few minutes.
Right at the end, stir in a few big handfuls of chopped wild garlic and a good squeeze of lemon. Serve on toast with a drizzle of olive oil and a crack of pepper—or just eat it from the pan!
Wild Garlic Labneh and Oat Biscuits
It takes a little planning, but once made, this keeps well in the fridge and is endlessly useful—spread on toast, served with roasted veg, or dolloped onto warm flatbreads.
Start with full-fat Greek yoghurt (about 500g) and stir in half a teaspoon of salt. Line a sieve with muslin or a clean tea towel, set it over a bowl, and spoon in the yoghurt. Cover and leave in the fridge to drain for 12–24 hours, depending on how thick you want it. The longer it strains, the firmer the labneh will be.
Once it’s ready, scrape it into a bowl and stir through a small handful of finely chopped wild garlic. Taste and adjust the salt if needed. You can also add a splash of olive oil or a little lemon zest, but it’s lovely just as it is.
A little more fancy…
For when you want to impress, or just feel like playing in the kitchen.
Wild Garlic Souffle
Until I had attempted this recipe, I was a complete souffle novice. They’re intimidating but actually not as difficult as they seem. Julius Roberts has a terrific recipe that works perfectly for an extra special supper. It’s wonderful served along side a crisp salad on a warm spring evening. Just don’t be tempted to open the oven door and take a peek before the time’s up!
Wild Garlic Infused Pasta
There’s something joyful about making your own pasta — it turns a meal into a small event. This dough is simple to make, and the wild garlic gives it that vibrant green hue that feels like spring on a plate. We’ve used it for tagliatelle with butter and peas, and once for ravioli stuffed with ricotta and lemon zest. Both were excellent.
Recipe from Great British Chefs
Wild Garlic Croquettes
These are a treat and well worth making. Croquettes sound like a bit of a faff but once you get into the swing of them, you’ll be fine. Our favourite version is from this recipe at Riverford. But I would say you can enhance them a little with some smokey cheddar and a little pancetta. Or flake in some smoked haddock!
Wild Garlic Scones
Going back to Riverford again for these, a delicious way to celebrate spring. We tend to eat them still warm from the oven, split open with a smear of butter or a bit of chutney.
Wild Garlic Goat’s Cheese Pie
This is a recipe which is kind of everything I love about cookery. Simple ingredients coming together to make something wonderful. A little play on the traditional spanakopita, sitting down to eat it, you’ll instantly be transported to a quiet cafe somewhere warm.
Dal and Wild Garlic Yoghurt
A bowl of this has rescued more than one slow afternoon. We start with a simple red lentil dal — just gently cooked onion, garlic, ginger, turmeric and chilli, then in go the lentils and water. While that simmers down into something thick and soft, we make a yoghurt topping: a few spoonfuls of thick yoghurt stirred through with finely chopped wild garlic, a bit of mint, a pinch of cumin and coriander, and a squeeze of lemon juice. The tadka is the last step — a small pan of hot oil with mustard seeds, garlic, curry leaves and chilli, poured over just before serving. The whole thing comes together in about 40 minutes, and it always feels like more than the sum of its parts.
Mussels with Wild Garlic and cider
This is the sort of thing we cook when we want something fast but still a bit of an occasion. Start by scrubbing and debearding your mussels, then soften some finely chopped shallots in a generous knob of butter. Add a good splash of dry cider, bring it to a simmer, then tip in the mussels and clamp on a lid. They’ll steam in about five minutes — just until they’ve opened. Off the heat, stir in a glug of cream and a couple of handfuls of chopped wild garlic. The heat will soften it just enough. Serve in deep bowls with the cooking liquor ladled over, plenty of cracked black pepper and big hunks of crusty bread for mopping up.
Wild Garlic Monkfish with Brown Butter
This one’s a little bit of a treat. It’s from a James Martin recipe and brings together wild garlic and brown butter with a delicious piece of fish. I cooked this at Easter and it was delightful.
Monkfish has a firmness that holds up beautifully, but it would also work with cod or even pan-fried gnocchi if you’re leaning more veggie.
Wild Garlic and Ricotta Lasagne
Of all the wild garlic recipes, this is one that I’ll admit I haven’t yet given a try. The only reason for that is that it has only just been published by Georgie Eats. It looks like a deliciously light way to make a lasagne. It’s one on my to make list and should be perfect if you want a show-stopping supper.
I hope you enjoy these suggestions. Thank you for reading and hopefully see you again soon,
Jack
So many great recipes! Im going to start with the salt so I can eat it all year 😍
What a brilliant collection of wild garlic recipes, thank you 🙏😍