Spring has officially sprung, and with it comes a green frenzy that’s taken over social feeds across the UK — wild garlic.
Found carpeting woodland floors and shaded riverbanks from March to May, this vibrant, pungent plant has become the forager’s favourite, lighting up Instagram reels and TikTok videos with its unmistakable leaves and heady scent.
Wild garlic (also known as ramsons or Allium ursinum) has been used in traditional cooking for centuries, but it’s recently enjoyed a viral revival. With sustainability, foraging, and seasonal eating gaining popularity, wild garlic ticks all the boxes — it’s free, flavourful, and packed with nutrients like vitamin C, iron, and antioxidants.
The beauty of wild garlic lies in its versatility. It can be blitzed into pestos, tossed in salads, added to risottos, or used to elevate classics like mashed potatoes and pasta dishes. But perhaps one of the most elegant (and easy) ways to showcase it is in a twist on the French seaside staple: Moules Marinière.
This version brings a seasonal, foraged flourish to the table, letting the subtle garlic notes play beautifully with white wine, shallots, and fresh mussels.
Wild Garlic Moules Marinière
Serves 2
Ingredients:
- 1kg fresh mussels, cleaned and de-bearded
- 1 small shallot, finely chopped
- 1 small glass dry white wine (about 150ml)
- 100ml double cream
- A large handful of fresh wild garlic leaves, washed and roughly chopped
- 1 tbsp unsalted butter
- Sea salt and freshly ground black pepper
- Crusty bread, to serve
Method:
- In a large pan, melt the butter over medium heat. Add the chopped shallot and gently sauté until soft and translucent, around 3–4 minutes.
- Add the white wine and bring to a simmer. Let it bubble for 2 minutes to cook off the alcohol.
- Tip in the mussels, cover the pot with a lid, and steam for 4–5 minutes until the mussels have opened. Discard any that remain closed.
- Stir in the cream and wild garlic. Simmer for another minute just until the garlic has wilted and the sauce is fragrant.
- Season to taste with salt and pepper. Serve immediately in deep bowls, with plenty of crusty bread to mop up the sauce.
Whether you’re gathering it yourself (sustainably — never uproot, and make sure it’s not confused with toxic lookalikes) or picking up a bunch at your local farmer’s market, wild garlic is the ingredient of the season.
Crave the wild. Cook the wild. And don’t forget to share your wild garlic creations with us @cravemaguk.