Wild Garlic
Wild garlic (Allium ursinum), also known as ramsons, is one of Britain's most recognisable spring ingredients. Its broad, bright green leaves carry a clean, pungent garlic aroma that softens into something gentler and sweeter when cooked. The leaves, stems and star-shaped white flowers are all edible, making it one of the most versatile seasonal greens available.
A native woodland plant, wild garlic carpets the floors of ancient British woodlands from late winter through to mid-spring, thriving in damp, shaded soil. It has been used in British cooking for well over a thousand years — long before cultivated garlic became a kitchen staple. Today it is a favourite of professional kitchens across Europe, valued for its ability to bring a fresh, green garlic note to dishes without the heaviness of bulb garlic. The leaves work raw in salads and dressings, wilt beautifully as a spinach substitute, blend into vivid pestos and soups, and make an excellent base for compound butters. The stalks can be sliced and used in place of chives, and the flowers add both flavour and a striking garnish to finished plates.
Origin: United Kingdom
Ingredients: Fresh wild garlic leaves and stems (Allium ursinum)
Storage: Refrigerate on arrival. Wrap loosely in damp kitchen paper inside an open container. Use within 3–4 days. Do not wash until ready to use.
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Description
Wild garlic (Allium ursinum), also known as ramsons, is one of Britain's most recognisable spring ingredients. Its broad, bright green leaves carry a clean, pungent garlic aroma that softens into something gentler and sweeter when cooked. The leaves, stems and star-shaped white flowers are all edible, making it one of the most versatile seasonal greens available.
A native woodland plant, wild garlic carpets the floors of ancient British woodlands from late winter through to mid-spring, thriving in damp, shaded soil. It has been used in British cooking for well over a thousand years — long before cultivated garlic became a kitchen staple. Today it is a favourite of professional kitchens across Europe, valued for its ability to bring a fresh, green garlic note to dishes without the heaviness of bulb garlic. The leaves work raw in salads and dressings, wilt beautifully as a spinach substitute, blend into vivid pestos and soups, and make an excellent base for compound butters. The stalks can be sliced and used in place of chives, and the flowers add both flavour and a striking garnish to finished plates.
Origin: United Kingdom
Ingredients: Fresh wild garlic leaves and stems (Allium ursinum)
Storage: Refrigerate on arrival. Wrap loosely in damp kitchen paper inside an open container. Use within 3–4 days. Do not wash until ready to use.
