Complete guide to wild garlic

Wild garlic is relatively easy to recognise due to its distinctive appearance and aroma so a great place to start if you are new to foraging. Here’s how to identify it:

1. Habit: wild garlic grows in large, dense patches of shady woodland, often in very damp areas and by streams. It's very prolific so it is not uncommon to see an extensive blanket of wild garlic carpeting a wooded area.
2. Leaves: wild garlic has broad, pointed leaves that are soft and bright green. They grow from the base of the plant in clusters. Each leaf is smooth and slightly glossy.
3. Flowers: in late spring, wild garlic produces rounded umbels of six-petalled while flowers in a small cluster arranged at the end of a long, single stem.
4. Aroma: one of the most reliable identifiers is the plant’s strong garlicky smell. If you crush a leaf between your fingers, it will release this unmistakable fragrance. You can often catch a whiff of it as you enter a woodland.

Be cautious when identifying wild garlic though, as it can be mistaken for toxic plants like lily of the valley. Unlike wild garlic, these plants do not have a garlicky scent, so use your nose as a secondary confirmation, and if you are not totally sure, don’t pick it.

When is wild garlic in season?

In the UK, wild garlic typically makes its appearance between March and May, although this can vary slightly depending on the weather and location. The best time to forage it is in early spring when the leaves are young and tender. As the season progresses, the leaves can become tougher, and the plant’s flavour may intensify. If you’re after flowers for garnishing, look for them from late April to May.

Where to find wild garlic

If you have access to woodland areas, foraging wild garlic is the easiest option. Wild garlic thrives in damp, shady woodlands, particularly those with fertile, moist soil. Look for it in areas near streams, rivers, or shaded forest paths.

In the UK, wild garlic is widespread and can be found across the country. It's so abundant and returns annually for generations that many rural communities will know just the spot and happily share their preferred foraging locations with visitors (unlike mushroom foraging spots which are a closely guarded secret).

As wild garlic has become more popular over the last few years, it's now also possible to buy it in farmers markets, grocers and even some supermarkets during the peak season in late spring.

If you have room in your garden, you can plant wild garlic and encourage it to spread. This can be done from seed, but it is much easier to plant bulbs 'in the green' – ie: buying bulbs that are flowering and planting them into their growing location in early spring.

But watch out – once established there's no getting rid of it in the garden and it can smother smaller plants.

Responsible foraging

Foraging for wild garlic is a wonderful way to connect with nature and enjoy its seasonal offerings, but it comes with responsibilities to protect plants, wildlife, and the environment. Here are some key principles to follow when foraging wild garlic:

1. Know the law: in the UK, it's illegal to dig up wild garlic bulbs without the landowner's permission. You can, however, freely pick the leaves and flowers for personal use, provided you are not trespassing on private property.
2. Harvest sustainably: when picking wild garlic, take only what you need, and leave enough for the plant to thrive and reproduce. Avoid over-harvesting from one patch to ensure the population remains healthy.
3. Be gentle: use scissors or a knife to snip the leaves cleanly without uprooting the plant. Uprooting can damage the plant and reduce its chances of regrowth.
4. Share the space: wild garlic patches are part of a delicate woodland environment. Be careful not to disturb wildlife, leave litter or trample surrounding plants while foraging.

Ways to cook with wild garlic

Make sure you give wild garlic a good soak in cold water before using – it's been living in a wood so will likely have been visited by lots of wildlife. Once washed, dried in a salad spinner and bagged, it will keep in the fridge for up to four days.

Small, young leaves can be eaten raw in salads. Bigger leaves often have a stronger flavour and are good for wilting, as you would with spinach.

If you have a glut of wild garlic, preserving it is a good idea. Wild garlic pesto uses plenty of wild garlic and keeps in the fridge for two weeks. Our friends at BBC Good Food also make nettle and wild garlic soup which is great for the freezer too.

You can use wild garlic in a pungent stuffing or meat as the BBC Good Food team do in this wild garlic chicken kiev recipe or this roast rack of pork with wild garlic stuffing and also as a crust for fish like this wild garlic crusted salmon.

Wild garlic is delicious paired with just about every spring ingredient, especially new potatoes. Over at our sister publication, BBC Good Food, they add wild garlic butter to an asparagus with peas, mint and Jersey royals side dish and also use it in a filling for Jersey royal, wild garlic and watercress tart.