How to cook wild garlic:
The pungent leaves are good stirred into soups, risottos, pasta dishes and eggs right at the end of cooking. Or, for hardcore garlic fans, try wild garlic shredded into salads.
You can whizz them into a powerful pesto, with walnuts, Parmesan, olive oil and lemon zest. Or, for a flavoursome spread that goes with everything from steak to wilted greens, mash chopped garlic leaves into softened butter.
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.
Country of origin
Grown in the United Kingdom.
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.