Riverford Wicked Leeks

Wild garlic 100g

Wild garlic 100g


Availability: In stock

Foraged fresh from the woods around our Devon farm, wild garlic leaves have a milder taste compared with dried garlic. The pungent leaves are good stirred into soups, risotto, pasta dishes and eggs. Or, for hardcore garlic fans, try wild garlic shredded into salads.

Wild garlic shares a habitat with some inedible leaves. Our eagle-eyed picking team take every precaution to make sure these don’t end up in your box; however, if you do find any unfamiliar leaves, please discard them.

How to cook wild garlic:

How to store wild garlic

Keep in the fridge use within a few days.

How to cook wild garlic

Try chopping the whole leaf into salads, dressings, marinades, salsa and stir fries. It also makes a wonderful pesto.

Wild garlic season

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.