I am a home cook. I can throw together a decent repertoire of classic dishes and I often go through experimental phases (not always very successful), but I am certainly not a forager.

That said, every spring the same thing happens. My social feeds fill with bright green pesto, glossy pasta dishes and chefs wandering through woodlands blagging us they are out there daily, foraging….ok chef, ok.

This year is no different — except it’s louder. Google says searches for wild garlic are up, recipes are trending, and suddenly it feels like I should be out there in wellies, basket in hand, living my best countryside life.

So, is it actually worth it? What’s so special about wild garlic, where can you find it, and most importantly… what do you actually do with it?

What Is Wild Garlic?

Wild garlic (also known as ramsons) is a leafy green plant that grows in shaded woodlands across the UK, typically between March and May.

It’s easy to recognise:

Broad, soft green leaves
Small white star-shaped flowers
A strong garlic smell (you’ll know it instantly)

The flavour is milder and fresher than regular garlic — more delicate, slightly sweet, and far less harsh.

Part of the appeal is seasonal. Wild garlic has a short window, which instantly makes it feel more special.

But it’s also tied to bigger food trends:

Seasonal, local ingredients
Simple, fresh cooking
A move towards slower, more mindful food

And let’s be honest — it looks good. That vibrant green colour does a lot of the heavy lifting on Instagram.

The Health Benefits of Wild Garlic

Wild garlic isn’t just a trend — it’s actually good for you.

It contains:

Vitamin C – supports immunity
Iron – helps with energy levels
Antioxidants – supports overall health
Allicin – the compound linked to heart health and reduced inflammation

It’s also thought to:

Support digestion
Help regulate blood pressure
Act as a natural antibacterial

In short, it’s one of those rare ingredients that feels indulgent but is quietly doing you a favour.

Where to Find Wild Garlic

Foraging (If You’re Feeling Brave)

Wild garlic grows in:

Damp woodlands
Riverbanks
Shaded parks

Across the UK, you’ll often find it carpeting forest floors in spring.

Important:

Always pick responsibly — never strip an area bare
Only take what you need
Make sure you correctly identify it (it must smell like garlic — if it doesn’t, leave it)

If in doubt, don’t pick it.

Buying It (The Safer Option)

If, like me, you’re not quite ready to go full forager, you can still get your hands on it:

Farmers’ markets
Farm shops
Some supermarkets (in season)
Online veg box suppliers

No muddy boots required.

5 Simple Ways to Use Wild Garlic

This is where it gets interesting. Wild garlic is incredibly versatile — and you don’t need to be a chef to use it well.

1. Wild Garlic Pesto

The classic.

Blend wild garlic with:

Olive oil
Parmesan
Nuts (pine nuts or walnuts)
Lemon juice

Use it for pasta, spread it on bread, or swirl it into soups. It’s fresh, punchy and ridiculously easy.

2. Wild Garlic Butter

Mix finely chopped wild garlic with softened butter, a squeeze of lemon and a pinch of salt.

Perfect for:

Steak
Fish
New potatoes
Or just melted onto warm bread

It feels fancy with almost no effort.

3. Wild Garlic Pasta

Sauté wild garlic in olive oil, add a splash of pasta water, toss through spaghetti and finish with parmesan.

That’s it.

Simple, seasonal, and exactly the kind of dish that makes you feel like you’ve got your life together.

4. Wild Garlic Soup

A great way to use up a larger batch.

Cook with:

Onion
Potato
Stock

Blend until smooth for a vibrant green, lightly garlicky soup that feels both comforting and fresh.

5. Wild Garlic Eggs

Chop and stir into scrambled eggs or fold into an omelette.

It adds flavour without overpowering, and instantly upgrades a basic breakfast.

The Bottom Line

Wild garlic might feel like something reserved for chefs or countryside enthusiasts, but it’s actually one of the easiest seasonal ingredients to work with.

You don’t have to forage it (unless you want to), and you don’t need complicated recipes to make the most of it.

It’s fresh, it’s versatile, and for a short window each year, it makes everyday cooking feel just a little more interesting.

Which, frankly, is reason enough to give it a go.

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Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.

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