Watch our video of Guy talking about wild garlic:
Try chopping the whole leaf into salads, dressings, marinades, salsa and stir fries. It also makes a wonderful pesto.
Keep in the fridge use within a few days.
In season from March to May, we tend to put it in the boxes a couple of times in the season.
Wild harvesting management
We work to a Wild Harvesting Management Plan approved by the Soil Association to make sure our harvesting of wild garlic is done in a sustainable and responsible way.
The wild garlic is harvested from areas within woods that we then leave untouched for the next two seasons to regenerate. We only harvest the leaves which come from a bulb that can then grow more leaves the following year. Wild garlic also produces hermaphrodite flowers that are pollinated by insects to produce seeds - to encourage regeneration pockets of wild garlic are left around trees.