Wild Garlic Foraging: How to Find, Pick and Enjoy It
- Cookswood Hello
- Mar 24
- 4 min read
As the seasons shift and the days lengthen, a delightful aroma begins to fill the air at Cookswood. It’s wild garlic season, a time when the woods and hedgerows come alive with the fresh, fragrant leaves of Allium ursinum. Its fresh, aromatic flavour and delicate yet vibrant appearance make it a favourite among top chefs and michelin-starred restaurants, who eagerly anticipate its short but abundant season. If you're an experienced forager or new to the world of wild food, there's something magical about discovering wild garlic and learning how to enjoy its earthy, garlicky flavour. In this blog, we’ll guide you through the process of foraging, picking, and cooking with wild garlic, so you can make the most of this seasonal delight.
When Is Wild Garlic Season?
In Somerset, wild garlic typically emerges in early Spring, around March to April, and continues into May. The lush green leaves grow in abundance, especially in shady woodlands like those surrounding the estate. The season is short-lived, so it’s important to make the most of it while it lasts!
Wild garlic thrives in damp, shaded areas, often near streams, in hedgerows or under the canopy of trees. You’ll notice its vibrant, glossy green leaves appearing in large clusters, and its distinctive garlicky aroma is unmistakable as you walk by.
How to Forage Wild Garlic
Foraging for wild garlic can be an enjoyable and rewarding activity, but it’s important to be mindful of the environment and ensure you’re gathering sustainably. Here are some tips for responsible foraging:
Look for the Right Plant: Wild garlic leaves are broad, lance-shaped, and grow in clusters. They have a distinct garlicky smell when crushed. Wild garlic’s flowers are small, star-shaped, and white, typically appearing in late spring and early summer. Be cautious not to confuse it with other plants like lily of the valley, which is toxic. Wild garlic has a strong garlic scent, while lily of the valley does not.
Choose Your Spot Wisely: At Cookswood, you’ll find wild garlic thriving along the woodlands near streams and shaded areas. Avoid foraging from busy paths, roadsides, or places that may have been treated with pesticides.
Don’t Overpick: Always leave plenty of plants behind to allow wild garlic to regrow and continue flourishing for future seasons. A good rule of thumb is to take no more than a third of what you find in any given area.
Use a Basket: When foraging, use a basket or breathable bag to gather your wild garlic. This allows the leaves to breathe and prevents them from wilting or becoming damaged. Avoid using plastic bags, which trap moisture and can cause the leaves to spoil more quickly.
Picking Wild Garlic
Once you’ve found a patch of wild garlic, gently pull or snip the leaves at the base of the plant. Avoid picking the flowers or bulbs as they are essential for the plant’s reproduction. The leaves are the most commonly foraged part, but you can also use the flowers (when in bloom) in salads, garnishes, or to make wild garlic vinegar.
Top tip: Wild garlic leaves are at their best when they’re young and tender, usually in early spring. As the season progresses, the leaves can become tougher and less flavourful.
Recipe Ideas
Wild garlic isn’t just foragers’ delight; it’s a versatile ingredient that adds a beautiful, garlicky punch to many dishes. Here are a few delicious ways to enjoy it:
Wild Garlic Pesto: Perhaps the most popular way to enjoy wild garlic is by making pesto. Simply blend wild garlic leaves with olive oil, Parmesan cheese, pine nuts (or any nut of your choice), garlic, and a squeeze of lemon. Toss it with pasta or use it as a spread for toast or sandwiches. It’s a fragrant, fresh take on the traditional pesto recipe.
Wild Garlic Soup: Wild garlic can also be used to create a vibrant, green soup. Sauté onions and potatoes, then add the wild garlic leaves towards the end of cooking, just before blending. This soup has a delicate garlic flavour that’s perfect for spring.
Wild Garlic Butter: Infuse your butter with wild garlic for a fragrant addition to freshly baked bread, roasted vegetables, or grilled meats. Simply blend wild garlic with softened butter and a pinch of salt. Chill and serve it as a luxurious spread.
Wild Garlic in Salads: Add fresh wild garlic leaves to your salads for an aromatic twist. The tender leaves are delicious mixed with greens or as a garnish for soups and stews.
Wild Garlic Sautéed: For a simple, yet tasty dish, try sautéing wild garlic leaves with a little olive oil and a dash of lemon juice.
Storage and Preservation
If you’ve foraged a large batch of wild garlic and can't use it all straight away, don’t worry, it’s easy to preserve for later use! Wild garlic can be frozen, dried, or preserved in oil. To freeze it, simply wash and chop the leaves, then spread them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a container or bag. You can also make pesto and freeze it in ice cube trays for an easy portion whenever you need it.
So, this spring, why not take a stroll through the woods of Cookswood and immerse yourself in the beauty of wild garlic? With its vibrant leaves and delicious flavour, it's one of the season's most wonderful natural gifts. And as you forage, remember to be respectful of the environment and pick sustainably, ensuring that wild garlic continues to thrive for generations to come.
Happy foraging! 🌱