Wild Garlic Recipes

wild garlic recipes

Wild garlic (ramsons) is prolific in woodland areas from March to June and is a favourite leaf of mine to forage as it is very tasty and easy to identify. (There are basic guidelines that need to be followed when foraging – see below). 

The leaves are approx 20cms long and are very pungent when crushed. If you pick them young (approx 10cm long) they are less stringy. 

Wild Garlic Buds and Flowers

The flower buds that appear from April/May are crunchy yet tender and are also very garlicy. You can also ferment the flower buds in a salt brine. The white flowers also have a strong flavour and make a great garnish or addition to salads. The stalks are very tasty too.

Wild Garlic Leaves

There are many ways to use the leaves, just like other greens. You can simply wash and roughly chop the leaves (the mature leaves are quite fibrous so best to cut across the grain) and then steam them for three to four minutes. You can also add them to soup at the last minute for full flavour or freeze a bag of them to be used throughout the year. If you chop them to add to something like scramble eggs the flavour is very subtle. It seems to be stronger if you crush the leaves eg in pesto recipe below.

Wild Garlic Pesto

Pesto is a versatile sauce for pasta but also for adding flavour to soups and casseroles. This BBC Food recipe with oil, cheese and pine nuts suggests you can also use cooked young nettle leaves instead of or in combination with the wild garlic. 

Wild Garlic Husto Recipe (see photo above)

A guaranteed way to enjoy the full impact of wild garlic is to eat it raw  so I made up this recipe which is a cross between pesto and hummous, hence the name. You can also add wild garlic leaves, stalks and flowers to any salad.


  • two tins of butter beans/ canneloni beans/ chickpeas
  • handful of grated/roughly chopped parmesan (or
  • any hard cheese that needs using up)
  • handful of wild garlic (well washed)
  • three tablespoons olive oil
  • juice of one lemon
  • salt/cayenne/black pepper to taste


Simply blitz all the ingredients in a blender, starting with the beans, wild garlic and cheese then add the oil and lemon juice. More oil or water can be added if mixture too thick – in fact all the quantities can be varied according to the flavour and consistency you like. Mine ended up with small pieces of parmesan which provided a hit of cheese flavour and a similar texture to pine nuts in pesto.

The husto can be used as a dip, spread on toast or added to stir fries, soups etc for extra flavour. It also freezes well.

More wild garlic recipes: 

wild garlic scones

Wild Garlic & Cheese Scone Recipe

Thanks to Sara Jones in Lambourn for this lovely recipe. Please see here for more wild garlic recipes and tips on how to forage the leaves. Ingredients 220g self raising

Foraging Tips

The basic guidelines that need to be followed when foraging are: only pick what you are 100% sure is edible, don’t trample plants and don’t pick close to roads or paths (where plants might be contaminated by pollution, crop spray or dog wee).


Leave a Reply

Your email address will not be published. Required fields are marked *

Sign up to the free weekly

Penny Post


For: local positive news, events, jobs, recipes, special offers, recommendations & more.

Covering: Newbury, Thatcham, Hungerford, Marlborough, Wantage, Lambourn, Compton, Swindon & Theale