Spring has sprung and with it comes one of the edible plants for the forager, wild garlic (Allium ursinum). Most people who have dabbled in foraging will know wild garlic (or ramsons) as a great plant to start with as it’s simple to recognise and use in cooking. It’s one of our absolute favourite wild foods. Not only because it tastes great but because it’s so versatile. So, it’s a shame that the main recipe you see online again and again is wild garlic pesto. There’s so much more to it than that, as you’ll see. We’ve done the trial and error, so you don’t have to and in this blog we have made a list of our top 11 recipes for you to try at home. And yes, pesto is included below too.
If you prefer to watch rather than read, you should have a look at our video 11 Easy Wild Garlic Recipes here, where we go into even more detail on ingredients, quantities and methods. We also put together a spicy Indian banquet bursting with wild garlic flavour. Check it out!
Every part of this plant is edible; leaves, stem, flower and bulb. So with that in mind there’s a bunch of ways we can use the plant. As a general rule, if you’re cooking wild garlic you want to treat it like spinach, don’t over cook it but throw it into a dish near the end so it doesn’t wilt too much and lose it’s flavour and goodness. Now, on with the recipes…
RECIPE 1: SANDWICH, TOASTIE OR WRAP
Let’s start with something simple, if you haven’t got the time to make a whole meal why not incorporate the goodness of wild garlic into something as easy as a cheese sandwich, toastie or wrap. This way you get all of the benefits without any of the faff. Why not use it as a replacement for lettuce or spinach for a fresh garlicky addition. Don’t use too much – it’s pokey stuff!
RECIPE 2: WILD GREEN MAYONNAISE
This is a super easy way to incorporate all your essential greens into your diet by adding them to a spread. Mayonnaise is a favourite, and I can then add it to sandwiches or use it as a healthy dip. Just shred the wild garlic and stir it into your dip of choice. If you want to push the boat out why not add a few more wild greens; garlic mustard, hairy bittercress, chickweed, nettle (blanch the leaves first) and cleavers are all in season now and are just as good for you!
RECIPE 3: WILD SPRING SALAD
This is another easy recipe to incorporate wild garlic into. If you’re a fan of salads and making them interesting and delicious, why not add some shredded wild garlic? I’ve found that all parts of the plant can be used in the salad to add some interesting flavours and textures. The stems have a real crunch to them and make a substitute for beansprouts. You could substitute lettuce with wild garlic leaves, but you might find you want to bulk it out a little with some shop-bought leaves, or later in the season why not use the wild garlic seeds (lightly toasted) to add a sharp pep of garlic to your salads.
This is another great recipe to experiment with your wild greens, why not add some cleavers, nettle, ground elder or ground ivy. You could also add some fresh edible wildflowers like primrose, gorse or dog violet to give your salad a pop of colour.
RECIPE 4: WILD GARLIC BREAD
This is a great way to get some wild food into your kids. Most children love garlic bread and this is a classic recipe that is just so moreish it could quickly become your favourite wild garlic recipe. It’s also unbelievably easy; chop up the leaves fine and mix with butter. Next, simply cut some horizontal slices into a bake-at-home baguette and add a dollop of the garlic butter to each gap. Stick it in the oven as per the pack instructions and you’re done. This of course goes great with Italian food.
RECIPE 5: WILD GARLIC PEST
This recipe needs the least description or introduction as you’ll find recipes for this all over the web. It’s such a classic and one of the easiest recipe there is. In a nutshell you replace the basil in your standard pesto recipe with wild garlic to make a subtle garlicky pesto that can be used in a range of ways. Mixed into pasta is the most obvious use but you could spread a little onto a cheese toastie, mix it into a rice dish or as a filling in a pastry. We’ve made our own pestos that bit more wild by replacing the pine nuts for chopped hazelnuts.
RECIPE 6: WILD GARLIC KIMCHI
We think this beats pesto hands down any day. This recipe is one of our favourites of the year, so much so that we even have a whole separate video on how to make this. You can check out that video below and also learn about the fantastic health benefits of eating kimchi. Kimchi is a Korean side dish, traditionally of fermented vegetables with ginger and chilli and is incredibly good for gut health. We’ve substituted the radish and cabbage for wild garlic leaves.
Fermenting is a fantastic way of preserving and extending the season for wild foods into the whole year. Not only this but the process of preserving our foods is something our ancestors would have practised regularly in order to have the food they would’ve needed to survive winter, it’s an essential skill and connects us with our predecessors and their way of life. It’s often the case that we can put little thought into what we eat, but fermenting foods helps us foster a deeper connection with the earth and importantly, our food. I would highly recommend trying this if you want to enjoy wild garlic beyond spring. A jar of this stuff doesn’t last long in our household.
The reason kimchi is so good for us is that it creates live, healthy bacteria which goes into our gut and aids in digestion, boosting the immune system and overall health of the body. The bacteria encourages everything to function as it should. In order to ensure there is no harmful bacteria fermenting in the kimchi it’s important to sterilise your equipment before you start, this can be done in a hot wash in the dishwasher, but you’ll need a more thorough sterilisation of the jar you’ll be fermenting in.
For this dish you will need a generous helping of wild garlic as it will reduce down quite a lot. If you want the full recipe and step-by-step instructions on how to make this fantastic dish check out our video tutorial here.
RECIPE 7: PASTA SAUCE
This is another really easy way to incorporate healthy greens into your diet with minimal prep time. We’ve made a tomato based sauce, but you can incorporate wild garlic into any pasta dish you want, and with any combination of vegetables, there’s a lot of creative freedom with this recipe. We’ve also chosen to make a batch of this sauce and jar it for later use, which means we pre-cooked the vegetables we added, but you can make enough just for one portion of pasta and simply add it all to a pan. Once left in the fridge this sauce should last for a week or so.
We added fried onions, chopped basil and sun dried tomatoes alongside the garlic to a base of chopped tomatoes, stirred all together and jarred. Alternatively, you could make a pea pesto and stir in your garlic leaves, broccoli, peas and fennel for a vibrant green sauce, or mushroom and garlic leaves with a splash of cream for a warming mushroom sauce. Bear in mind that any dairy products used will mean the sauce won’t keep as long.
If you pre-make your sauce and add it to the pasta once it has cooked, stir it in for only a couple of minutes, if the wild garlic leaves are cooked for too long they will lose all their structure and goodness. Similarly, if you’re cooking a sauce from scratch, add the garlic leaves last thing so they’ve just wilted.
RECIPE 8: BAKED HUMMUS
Just like regular shop bought hummus, this dip goes really well on toast or with some vegetable sticks, but this recipe adds the beautiful taste of wild garlic too. We bake this hummus to soften the sharpness of the raw wild garlic but if you don’t mind strong garlic flavours with your hummus why not give it a go without cooking it. Again, this recipe is very simple, just add some shredded wild garlic leaves into your favourite hummus recipe and bake.
Baking it also gives the top layer a really lovely crust that adds some lovely texture. As well as adding wild garlic we’ve made this really unique by drizzling a little oil and adding some hazelnuts before baking to really make a showstopper of a dip. If you’re extremely organised you might have foraged and stored your own hazelnuts last autumn but if not (which is most of us) the shop bought ones will do instead.
RECIPE 9: WILD GARLIC & ELF CUP STUFFED PEPPER
These stuffed peppers can be eaten as a side but really they take centre stage, they’re visually very vibrant and beautiful. We use couscous as the main filling and as well as wild garlic we take advantage of another seasonal delight; the scarlet elf cap mushroom (Sarcoscypha austriaca).
We pre-cooked the couscous and made a batch of the filling so we can make as many stuffed peppers as we want. Just remember when you’re cutting your pepper you want to remove a circle around the stalk and scrape out the seeds without damaging the structure, then simply add your filling and roast in a pan.
You can switch the filling up as well, why not use rice instead of couscous, or add a little wild garlic pesto and mozzarella for a lovely cheesy filling.
RECIPE 10: WILD SAAG ALOO
This is one of our favourite additions to the Indian feast we prepared, its delicious and the wild garlic really enhances the flavour of all the spices. We swap out the spinach you would typically put in this dish for the wild garlic, so you do need quite a lot as it will reduce as it cooks. Equally this would work very well using nettle instead of spinach. You can get the full recipe and method by watching the video.
As a side dish this goes really well with our other Indian themed recipes; the chicken tikka parcels, stuffed peppers and pakoras. If you want this as more of a main attraction why not have this on some naan bread with mango chutney. Let us know how you get on with this dish.
RECIPE 11: CHICKEN TIKKA PARCELS
This one is a little different, using the wild garlic in a new way. This is a really interesting way to incorporate wild garlic into a meal; wrap garlic leaves around strips of chicken to make a parcel that can be fried in a pan, cooked on a bbq or roasted directly on hot coals over an open fire.
Marinade diced chicken in tikka paste with a little oil. Next pick the largest wild garlic leaves you can find wrap several layers around a few chunks of chicken. The wrapped leaves can be pinned into place with cocktail sticks but if you want to be authentically wild you can whittle a pointed end onto foraged sticks as a makeshift skewer. Once cooked, any burnt outer leaves can be peeled away, leaving a succulent garlicky parcel which surrounds the juicy chicken. If you prefer you can substitute chicken breasts for a vegetarian alternative.
The fantastic thing about this dish is that you can use any combination of spices to make it fit with a range of cuisines, the tikka curry powder we use in this recipe makes it a perfect addition to a foraged Indian feast. You could also try making a herb mix of rosemary, oregano, thyme and basil to make a side for an Italian dish or turmeric, cumin and nutmeg as part of a mezze platter.
For anyone who loves simple, outdoor cooking, using the leaves in this way eliminates the need for a pan or grill. The leaves and skewers used are all biodegradable of course and any waste can go back to the woods. This recipe really feels like a connection to our ancestors and how they would’ve cooked, it’s simple and connects us to our roots, so give it a go.
DISCOVER MORE WILD FOOD
If all this talk of foraging has your mouth watering then you can find more inspiration from us with more good wild food stuff including; blogs, videos, outdoor courses and online courses too. If you haven’t checked out our YouTube channel already, be sure to do that here.
You can immerse yourself in the world of foraging through our outdoor courses hosted in beautiful National Trust estate woodlands in North-East Wales. Or if that’s too far afield for you we also host regular online workshops, live through Zoom where we focus on wild foods of the season and give you delicious recipe ideas, foraging tips, and expertise from special guest speakers. If this all sounds interesting, check out what’s coming up on our Events page right here.
Another way to get instant access to a whole backlog of wild food & foraging videos, recipes and pre-recorded workshops is to join our Tribe over on Patreon. In return for supporting our mission, our patrons get access to loads of exclusive resources. You can join the Tribe from as little as the price of a cup of dandelion coffee, just £3.60 per month. Find out about all the benefits right here.
Until next time, good luck with your own foraging journey.
James & Lea
The views expressed in our blog are those of the author and not necessarily lowimpact.org's