GOING WILD FOR WILD GARLIC

Once as I walked my dog through some woodland, I met two women crouched down snipping leaves from an innocuous looking plant. Curiously I asked them what they were doing and… so it began. My enduring love of wild garlic.

The season begins in February to March when only the leaves will be present and are ripe for snipping and eating. It continues until late spring when the flowers appear which are also edible and look particularly pretty on a summer salad.

The law states that you are able to forage anything above ground i.e. you must leave the bulb in the ground. The law also allows us to forage on private land; Gathering Wild Plants – 1968 Theft Act

Section 4, subsection (3) A person who picks mushrooms growing wild on any land, or who picks flowers, fruit or foliage from a plant growing wild on any land, does not (although not in possession of the land) steal what he picks, unless he does it for reward or for sale or other commercial purpose.

For purposes of this subsection

“mushroom” includes any fungus, and “plant” includes any shrub or tree.

Even considering the law I only forage a small amount from one area – this is considerate foraging. Never leaving a mess. There are so many places to find wild garlic it’s easy to build up a significant supply by taking just a small amount each time.

Identifying the plant is really easy, even before the delicate white flowers appear. Rub the leaves gently between your fingers and there should be a strong oniony/garlicky aroma. Wild garlic loves to grow on river banks and in shady places and you’ll learn to keep an eye out and enjoy the buzz when you stumble upon a patch. Occasionally when it’s in large quantities you’ll smell it in the air before you see it but with practice, you’ll recognise the leaves immediately. During the season I always carry a small pair of scissors and a zip lock bag with me, cutting a few leaves from the stem at the bottom. Be warned, leaves stuffed into coat pockets and nice handbags can leave a pungent smell that can linger for weeks.

Just like picking blackberries and sloes in the autumn, foraging for wild garlic in the spring feels really good. It gets us outside, connects us with our food and nature. But there’s the taste too, intense and punchy with a freshness that’s only possible from food picked the same day. If you’ve never tried wild garlic, make this year your first and revel in yet another delight that spring has to offer.

Words by Mide Carter.