In the kitchen
Keep them in their bag, store in the fridge and use within a few days.
Prep & Cooking tips
Wash the leaves very well in a deep bowl. Lift the leaves out of the water as any grit and mud will drop to the bottom of the bowl. You’ll only need to spin or pat them dry if you are using them in a salad, as the residual water on the leaves can help when wilting in a hot pan.
The leaves can be used cooked or raw. Smaller leaves will work well in salads, offering little pockets of pungency. To cook, they can be wilted with a little butter and oil and used as a simple side of greens or folded into an omelette. Try shredding them and stirring them into a dish at the very end of cooking. They also work well as a punchy pesto, in place of basil leaves.
1. Wild garlic butter
This goes with nearly everything - try topping your mushrooms on toast with a slice, or melting into wilted spring greens. Mix together 250g of soft butter with a handful of very finely chopped wild garlic and the juice of half a lemon. Arrange in a rough sausage shape in the middle of a piece of cling film. Roll the cling film tightly around the butter, twist the ends securely. Keep in the fridge for a few days or freezer for a bit longer and slice off as needed.
2. Wild garlic pesto
Throw through pasta, swirl into soups and stews or serve as a condiment to baked potatoes. Try using it as a salad dressing or a few dabs in your favourite sandwich. Whizz together 100g of wild garlic, 50g of grated salty hard cheese and 50g of skinned and toasted hazelnuts (any other nuts would work too). Still blending, slowly add olive oil until you've got the consistency you'd like. Add lemon juice, salt and pepper, to taste. If you've got time, you could use a more traditional pestle and mortar.
Goes well with
Mediterranean and Asian cuisine
Most meat and fish
Nearly all veg
Wild garlic recipes
Wild garlic and potato soup
Serves: 4 Total time: 40 min
Spring greens with wet and wild garlic
Serves: 4 Total time: 15 min
Wild garlic and purple sprouting broccoli ragout
Serves: 2 Total time: 60 min
Roasted purple sprouting broccoli with wild garlic butter
Serves: 4 Total time: 45 min
Wild garlic and ricotta fritters
Serves: 2 Total time: 20 min
Wild garlic chickpea curry
Serves: 2 Total time: 30 min
In the field
Meet the grower: Guy Singh-Watson, Riverford on Wash Farm, Devon.
Riverford founder Guy Singh-Watson started the business at Wash Farm in South Devon in 1987, and we’ve been growing organic veg at Wash ever since.Read more