in season now, fragrant, tasty and nutritious.
Use like spinach, these dark green leaves add a piquant garlic taste to omelette, frittata, pasta, risotto, creamed vegetables, soups For a tangy side relish, chop the leaves and boil them to a paste consistency, add fresh lemon juice and a pinch of chilli too if you like it hot.
Wild garlic, also known as Ransomes or Bear's Garlic, is a native British woodland plant. We grow it on the farm in shady places under trees and hedges.
Only in season for a few weeks in spring, the whole plant is edible. You might receive just leaves or a combination of leaves, stalks, bulbs and flowers. Cook them all together.
Wild Garlic
Wild garlic is rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits. Definite proof of these health benefits of leeks will depend upon future studies with humans.