Foraging for Wild Garlic

Spring is the perfect time of year to forage for natural and rewarding produce. Wild garlic is one of the most popular finds amongst the foraging community, because of its abundance and versatile use. It’s also the ideal produce for a first-time forager due to its distinctive flowers and strong scent, making it an easy plant to identify. Wild garlic is currently in full bloom at Plas Madoc, surrounding the farm's woodland with a lovely garlic aroma! We hope to soon produce wild garlic sausages in the butchers' shop, using the harvest from Plas Madoc.

In our guide, we will explore how to forage for wild garlic safely and responsibly, alongside a collection of recipes to make the most of your wild garlic.

Foraging for wild garlic:

• Wild garlic is most often found in woodlands
• It’s best in season between late March and early July
• Look for their distinctive white flowers, which grow in clusters
• Pick leaves that are long and vibrant green in colour
• To check if the plant is wild garlic, crush the leaves to see if they produce a strong garlic aroma

Top tips for foraging:

• Wild garlic grows mostly on damp soil, so it is often found in shaded areas
• Only pick from areas where supply is abundant, only collecting small amounts for personal use, so there is plenty for all
• Both the leaves and the flowers are edible, with the flowers having a more potent garlic flavour
• Always leave enough for wildlife and avoid damaging any habitats
• Leave the bulbs in the ground to ensure they continue to produce annually

Safety when foraging:

• Always seek permission when foraging in private or protected lands
• Never pick or cause permanent damage to any species protected by the Wildlife and Countryside Act (1981)
• When wild garlic is not in flower, its leaves look similar to Lily-of-the-Valley, which is a poisonous plant
• When in flower, the two plants are distinctively different, with wild garlic producing clusters of small white flowers and lily-of-the-valley producing individual white bell-shaped flowers
• If you are ever unsure, always consult a professional or experienced forager for advice before consuming

 

Recipes using Wild Garlic

Wild garlic is perfect for creating vibrant, flavourful sauces and marinades to complement any cuts of meat. We’ve curated our top 3 recipes for using wild garlic alongside the produce in our butchers’ shop.

Wild garlic butter:

Our wild garlic butter recipe is perfect for melting on top of lamb chops, mixing into cooked spaghetti or basting a roast chicken.

Prep time: 15 minutes

Cook time: 0 minutes

Serving suggestion: 12 portions

Ingredients:

250g soft butter (unsalted)

50g wild garlic leaves (washed & patted dry)

Salt and pepper to taste

Method:

1. Allow the butter to come to room temperature until soft (to speed up the process, microwave the butter in short 3-second bursts, stirring each time until soft).
2. Beat the butter in a bowl with a spatula until smooth.
3. Roughly chop the wild garlic leaves, then stir into the butter and beat again until combined.
4. Season to taste with salt and pepper, then beat one final time.
5. Place the butter onto a piece of baking paper or cling film and shape into a rough cylinder.
6. Wrap the paper or film around the butter, then roll into a log and twist the ends to seal.
7. Refrigerate until the butter is firm.

Top tip: Keep refrigerated and use within 3-4 days or cut into portion slices and freeze!

 

Wild garlic pesto:

Our wild garlic pesto recipe is ideal for stuffing into chicken breasts, using as a spread for sandwiches or mixing into a pasta dish.

Prep time: 15 minutes

Cook time: 0 minutes

Serving suggestion: 1 jar (roughly 250g)

Ingredients:

150g wild garlic leaves (washed and patted dry)

50g parmesan (finely grated)

1 garlic clove (chopped)

½ zest of a lemon

1 tbsp lemon juice

50g pine nuts

150ml olive oil

Salt and pepper to taste

Method:

1. Place the wild garlic leaves into a food processor or blender and blitz until roughly chopped.
2. Add the parmesan, garlic, lemon zest and pine nuts. Blitz until the mixture forms a rough paste.
3. Add the lemon juice, 100ml of olive oil and season with salt and pepper to taste, before blitzing one more time. If needed, add more oil until you reach your desired consistency.
4. Transfer the pesto to a clean jar and top with the remaining oil.
5. Refrigerate and use within 2 weeks.

Top tip: Use a washed jam jar to store your pesto and attach a label with the use-by date!

 

Wild garlic chimichurri:

Our wild garlic chimichurri is delicious drizzled on top of steak, mixed into salad or used as a dipping sauce.

Prep time: 10 minutes

Cook time: 0 minutes

Serving suggestion: 1 jar (roughly 250g)

Ingredients:

100g wild garlic leaves (washed and patted dry)

60g flat-leaf parsley (washed and patted dry)

60g mint leaves (washed and patted dry)

1 zest of a lemon

1 juice of a lemon

150ml olive oil

30ml red wine vinegar

1 tsp chilli flakes

Salt and pepper to taste

Method:

1. Roughly chop the wild garlic leaves, parsley and mint, then transfer to a bowl.
2. Mix in the lemon zest, lemon juice, red wine vinegar and chilli flakes.
3. Gradually add in the olive oil, stirring as you pour, until you reach your desired consistency.
4. Salt and pepper to taste and ensure all the ingredients are well combined.
5. Transfer the chimichurri to a clear jar, refrigerate and use within one week.

Top tip: Evenly pour the chimichurri into a deep ice cube tray and freeze for perfect portion sizes!

 

All information is a guide only. If you are ever unsure about your wild garlic, please consult an experienced or professional forager or chef.