Mouthwatering Wild Garlic Buds

By Sarah Watson, forager

Wild garlic flower buds

Take advantage of the punchy flavour and health benefits of wild garlic (Allium ursinum) flower buds before they flower, by pickling the buds to preserve them.

Around now in April, the long, pointed leaves become topped with a haze of starry, six-petalled white flowers. The blossoms emerge from their pale green, pointed bud parcels (as pictured above), arranged in clusters of 10 to 20 on a three-sided stem which is triangular in cross-section.

Wild garlic flowers

Wild garlic flowers are an early nectar source for butterflies and bees, so take only as much as you need, and take care not to take too many buds or flowers from one spot. Mind your step too as some plants, such as native bluebells, are sensitive to trampling.


Sweet Pickled Wild Garlic Buds recipe

Makes one jar

Enjoy your pickles as a piquant, garlicky garnish, in salads, on canapes, with cheese and crackers, etc.

  • A good handful of fresh wild garlic flower buds, carefully washed
  • 200ml (approx.) white wine vinegar (or you could use cider vinegar or pickling vinegar)
  • Up to 2 tbsp sugar (or to taste)
  • Half tsp salt
  • 1-2 tsp pickling spices (you could choose from: fennel, peppercorns, mustard seeds, allspice, chilli, ginger, coriander seeds, cloves, juniper, lemon zest or go wild with hogweed seeds or spruce, fir or larch tips)
  • A dried bay leaf or two
  1. First sterilise a jar and a vinegar-proof lid to fit your wild garlic buds.
  2. Pack the buds tightly into your jar – almost to the top as they’ll shrink when the hot liquid is added.
  3. Heat the vinegar, sugar, salt, spices and bay gently in a pan (enamel is best, avoid aluminium) until the sugar dissolves.
  4. Then bring to a gently bubbling simmer for a couple of minutes and remove from the heat.
  5. Pour the hot, spiced pickling vinegar over the buds to cover them and up to about a centimetre from the top of the jar – the buds will float.
  6. Leave for a minute or two to allow the vinegar to start to penetrate the buds and for the liquid level to settle, then slowly raise and lower a clean chopstick or plastic blade around the inside of the jar to remove air bubbles.
  7. Top up with vinegar if necessary to about a centimetre from the top of the jar, then seal the jar.
  8. Leave to mature in a cool, dry place for 2 weeks to a month.

Make sure you carefully identify any foraged plants you’re planning to eat to 100% certainty with a good field guide, or three. If in doubt, leave it out. If you’re still not sure exactly what to look for, come on a foraging course with an expert.

Discover more about identifying and cooking with wild edible plants on a Wild Feast foraging & cookery course.  Get wild food and drink tips and updates on course dates on Facebook, or sign up for my e-newsletter (option to unsubscribe at any time).

Happy foraging!

Why you shouldn’t miss out on wild garlic season

By Sarah Watson, forager


If you’ve caught an oniony waft while passing through woodland, you’ll know wild garlic, otherwise known as ramsons, is in season. This flavoursome wild green that often grows in abundance is eagerly awaited by foragers – and there’s so much you can do with it!

I’ve listed some cooking ideas and recipes in this post, as well as identification and harvesting tips – so there’s no need to miss out on this wonderful wild harvest!


The young leaves of this onion-family UK native (Allium ursinum) are tender and silky with a delicious garlicky, peppery flavour that’s more delicate than cultivated, raw garlic. It grows over most of lowland UK, often in dense swathes, in deciduous woods, woodland edges, on stream banks and shaded hedgerows and verges, preferring rich, damp soils.

Bright green wild garlic shoots can appear as early as January or February, with the season starting in earnest in March and continuing until around May for the leaves, and June for the seedpods.

From April the long, pointed, spear-shaped leaves are topped with a haze of pretty, starry six-petalled white flowers arranged in ‘umbels’ with three-sided stems (triangular in cross-section).

wg-scallopsRye Bay scallops with wild garlic pesto and wild garlic flowers

There’s some evidence we may have been eating wild garlic since the Stone Age – little wonder as it’s so good for us! In today’s cuisine, raw leaves are used in salads, mayonnaise, dressings and herb butters – scroll down for my recipes for wild garlic dip and wild garlic and nettle pesto, including a vegan version.

The leaves can be preserved by lacto-fermentation (I use this simple method by forager Robin Harford) which alters their flavour profile somewhat, but the ferment still packs a punch. Fresh leaves can be infused to make flavoured vinegar, or shredded to use in all sorts of recipes, such as risottos, curries, pasta dishes, mash, omelettes, stir-fries, stews, sauces, soups, and to stuff meat or fish. Wild garlic is great in savoury bakes too: bread, scones, muffins, oatcakes…the possibilities are endless – I’ve even used it in savoury cocktails!

The pretty flowers are also edible, try them fried in a light tempura batter, or use them as a decorative, savoury garnish. The green flower buds and the hot, peppery, little seed pods (before they develop a hard seed) can be pickled to make wonderfully garlicky ‘capers’.


Wild garlic leaves keep well in a bag in the fridge for a few days. I find the flavour stronger before flowering, and cooking reduces the potency because the leaves’ volatile oils evaporate quickly, leaving them much milder and sweeter. So for maximum flavour, add them in the last minute or so of cooking.

As wild garlic often grows in damp places, the leaves can be gritty, so wash them well in several changes of water. If you’re serving raw leaves and are concerned about bacteria in soil (it’s mostly good but some can be harmful), my tip is to soak the leaves in a 1:10 vinegar to water solution for a couple of minutes, which should be enough to neutralise any baddies.

Not only is this foragers’ favourite delicious, it’s also super-healthy! Wild garlic contains high levels of vitamins A and C, as well as minerals including calcium and potassium. Studies have shown that wild garlic contains more magnesium, manganese and iron and than cultivated garlic.


Wild garlic and smoked mackerel canape rolls with cuckoo flowers
(made & photographed by Bethan Davies)

The leaves especially are a source of potentially potent antioxidants which could help protect against cancer and support the immune system. Recent Romanian research concluded that the antioxidant level appears to be highest in the raw leaf within the first few hours of processing.

Wild garlic contains ‘uridine’ which may be mood-lifting and good for brain health, according to studies, especially when paired with fish oils – fortuitous then that wild garlic goes so well with mackerel! The fresh plant has been shown to have antibacterial, anti-fungal and anti-inflammatory properties, and it contains antiviral plant lectins. It’s also said to be a digestive tonic, perhaps that’s because it acts as a prebiotic, promoting the growth of good gut bacteria.

Wild garlic leaves are typically rich in sulphur compounds which protect the heart. In comparative trials, wild garlic  proved more effective than cultivated garlic in reducing blood pressure and LDL cholesterol in rats, while raising HDL cholesterol levels.

cuckoo p

Cuckoo pint growing amongst wild garlic

Wild garlic could be confused with a few poisonous plants. Cuckoo Pint or Lords and Ladies (Arum maculatum) is a common plant that often grows amongst wild garlic. It burns the mouth due to the oxalates it contains and could make the throat swell and obstruct breathing. So pick each wild garlic leaf individually care, checking as you go.

Cuckoo Pint has arrow-head shaped leaves, although be aware that the two pointed ‘tails’ on either side of the leaf stalk may not be developed when the leaves are young. The leaf veins of cuckoo pint are arranged in a ‘network’, whereas the veins of wild garlic are parallel – and wild garlic leaves have a distinctive garlic smell, of course.

The leaves of highly poisonous Lily-of-the-Valley (Convallaria majalis) look similar to wild garlic, but there are two leaves per stalk growing from the rhizome, whereas wild garlic only has a single leaf on each stalk arising from the bulb. The less widespread but deadly Autumn Crocus (Colchicum autumnale) produces its leaves in spring too, but they’re thicker and glossier, more like a garden hyacinth.


When picking wild garlic, take only as much as you need and spread your harvest by taking a leaf or two from each plant, minding your step as some woodland plants, such as native bluebells, are sensitive to trampling. Wild garlic flowers are an early nectar source for butterflies and bees, so take care not to take too many from one spot.

The plant is an ‘ancient woodland’ indicator species, which means if it’s found along with enough other indicator plants, which include rowan, yellow archangel, wood sorrel, snowdrops and wood anemones, there’s a good chance the woodland is over 400 years old.

Although they’re edible, I don’t take wild garlic bulbs from the wild as it’s illegal to uproot plants without the landowner’s permission, it prevents the plant from regenerating and they’re small and fiddly to clean. In the right conditions, wild garlic can be persuaded to grow in some gardens, but beware as it can get quite invasive.


Wild garlic flower buds

Always use good identification books to identify your foraged finds to 100% certainty before eating them – if in doubt, leave it out! And if you’re still not sure exactly what to look for, come on a foraging course with an expert.

Discover more about identifying and cooking with wild edible plants on a Wild Feast foraging & cookery course.  Get wild food and drink tips and updates on course dates on Facebook, or sign up for my e-newsletter (option to unsubscribe at any time).

Wild Garlic & Nettle Pesto recipe

WG-nettle pesto1-adj700

Raw wild garlic can be pretty overpowering, but earthy nettle is the ideal partner to tone it down, making a perfectly punchy, super-healthy pesto! You can keep this in the fridge for a couple of weeks and it also freezes well. For me, pesto is a very personal thing, so do adjust my recipe proportions to your own taste.


Makes approx. one 200g small jar

  • 4-5 tbsps mild olive oil
  • 40g fresh, wild garlic leaves
  • 40g fresh nettle tips (top 2-6 leaves), picked before flowering
  • 40-60g nuts (e.g. pine nuts, cashews, hazelnuts, pecans, walnuts, or a mix)
    or you could substitute sunflower or pumpkin seeds
  • 30g parmesan, grana padano or similar strong, hard cheese, finely grated
    [vegan version: substitute 1 tbsp nutritional yeast flakes]
  • 2 tsps white wine vinegar
  • 1 lemon, juiced
  • ground black pepper
  • salt

Pick over and wash the wild garlic leaves well and chop roughly. Wash the nettle leaves wearing gloves, and then steam them for a minute or two, or blanch them briefly in boiling water – cooking them denatures the sting. You can use them raw, but you need to blend them really well to make sure they don’t sting.

Once cooled, squeeze out excess water from the nettle leaves (the nettle water makes a great soup stock) and chop them roughly. Meanwhile dry fry the nuts or seeds in a pan, or toast in the oven, until pale golden brown.

Whizz all the leaves in a blender with half the lemon juice, the vinegar and enough of the olive oil to loosen the mix. Add 40g nuts (or for the vegan version, add an extra 20g to make it up to 60g and nutritional yeast)*, process until smooth enough for your liking and stir in the grated hard cheese. Then stir in the remaining olive oil as needed, the rest of the lemon juice to taste, and season with salt and ground pepper.

Serve with pasta, potatoes, soups, toast, crackers, breadsticks, fish, shellfish, meat, as garlic bread…or straight from the jar!

Be aware that there’s a risk of botulism with unpasteurised, fresh plant material stored in oil. It’s a slight risk, but a very serious one (although rare, botulism is potentially fatal). So to be on the safe side, I recommend storing home-made pesto in the fridge and using it within two weeks. Otherwise it’s best frozen.

*Note the vegan version of the pesto comes out paler green than the non-vegan pesto in the photo due to the extra nuts and the colour of the nutritional yeast.

Wild Garlic Dip


You don’t need much wild garlic to make this simple and deliciously moreish, garlicky dip, popular with both kids and adults, but not especially breath-friendly for entertaining! If you’ve made wild garlic pesto, you could stir that into cream cheese to make an even quicker, convenient version of this dip.


Makes a small ramekin-full

  • 120g cream cheese (a light version if you prefer)
  • fresh wild garlic leaves, a small handful
  • 2 tbsps crème fraiche or sour cream (optional)
  • 1 tbsp (approx) finely grated parmesan, grana padano or strong cheddar
  • 1/2 tbsp fresh lemon juice
  • salt, wild herb salt or celery salt
  • ground black pepper

Pick over and wash the wild garlic leaves well and chop roughly. Whizz them in a blender with the cream cheese and the grated hard cheese until the mixture is smooth and pale green – add just a few to start with, blend and add more to taste if desired. Stir in the crème fraiche or sour cream, then the lemon juice, salt and ground pepper to taste.

Serve with breadsticks, crudités, or whatever takes your fancy.

Beautiful boozy blackberries

By Sarah Watson

Blackberries-zoomDue to its mix of tart and sweet, blackberry lends cocktails, from gin and vodka to scotch and bourbon, a good sweet and sour balance as well as rich flavour. Here I’ve gathered some of the tastiest cocktail recipes from around the web, using blackberries.

Some of these cocktails use a delicious French-style blackberry liqueur, which can be easily be made at home: Infuse around 250g blackberries with 70cl vodka and 100g sugar for around three months (add some citrus zest if you fancy) shaking occasionally, then strain through a fine sieve, or muslin. You can then filter again if you want a clear liqueur – coffee filters do the job. Add more sugar to taste if required, shake regularly again until the sugar has dissolved, then decant into a sterilised bottle and seal. Your liquor will benefit from maturing for a few more months – if you can wait that long!

October is the tail end of the blackberry season,  but don’t worry if the berries are getting a bit seedy or aren’t very sweet, because sugar is added to the infusion and it’s filtered before drinking. Although if the berries are over-ripe and soggy, mouldy, tasteless, or just don’t taste nice, they’re past it! Alternatively you may have some stashed in the freezer.

The Hedgerow Sling from Absolut Drinks is a sour style of cocktail using sloe and lemon juice along with blackberry liqueur.  Their Bramble Mimosa mixes floral and rich berry flavours in a twist on the Kir Royale. Champagne (or you could use sparkling wine) tops up Chambord black raspberry liqueur, blackberry liqueur and elderflower cordial.


This Blackberry Bourbon Smash (above) from The Little Epicurean muddles fresh blackberries with mint leaves, agave, lemon and ginger ale to make a long bourbon cocktail.


Blackberry Gin Smash is a  fruity alternative to traditional G&T, adding fresh blackberries muddled with lime juice.

A couple of these cocktail recipes use simple (sugar) syrup. Don’t buy it – it’s simple and inexpensive to make at’s how.

Discover more about identifying and cooking with wild herbs and flowers on a Wild Feast foraging & cookery course.  Get wild food and drink tips and updates on courses on Facebook and sign up for my e-newsletter for wild food & drink recipes direct to your inbox (option to unsubscribe at any time).

Golden gorse to lift the spirits

By Sarah Watson

gorsePhoto: Gorse in East Sussex by Ian Cunliffe, licensed for reuse under Creative Commons Licence, via Wikimedia Commons.

Gorse has been bringing striking golden-yellow brightness to the landscape since early January. Native common gorse (Ulex europaeus) is widespread on Sussex heaths, roadsides, railways and fields, flowering mainly from January to June. It’s a large, evergreen shrub covered in sharp, needle-like leaves with yellow coconut-perfumed flowers, the scent being more noticeable on sunny days.

Gorse_flower._(8476622380)Photo: Gorse flower by Ian Kirk, licensed for reuse under Creative Commons Licence,
via Wikimedia Commons.

The flowers of this pea family shrub are edible and impart a distinctive coconutty, floral-vanilla flavour to infusions. The petals can be used as a decorative salad garnish, scattered over cakes, or infused in boiling water to make a tea. Or try crystallising petals with beaten egg white and fine sugar and spreading them out to dry in a warm place (this intensifies the coconut flavour), then sprinkling over ice cream. Ideally a gorse ice cream, made by heating the cream or milk of your recipe with a handful of gorse flowers, then cooling and leaving it overnight in the fridge before straining and using it to make the ice cream.

Coconut_lime_cake-gorse2-adj-resizeAbove: my coconut and lime cake with gorse flower rum frosting, topped with fresh gorse petals.

Gorse flowers are also used in the new breed of artisan British gins such as The Botanist, in winemaking, and to flavour whisky and beer. Try John Wright’s River Cottage Handbook recipe for gorse flower white rum, or infuse a handful in vodka for just a couple of days, before straining and adding sugar to taste. I also make a sunny yellow syrup with lime and orange, which is just gently floral flavoured with a slight hint of coconut and can be used in cocktails or as a drizzle.

The flowers provide pollen for insects, especially on warmer winter days. Luckily picking too many is difficult as the bush is well-protected by sharp spines, so gathering them needs to be a slow, careful process – gloves are recommended, although I find it easier to get a feel for picking the blossoms without them, but caution is needed! Take care not to confuse gorse with the poisonous laburnum tree, which is also in the pea family and has bright yellow flowers, however unlike gorse, the flowers hang down in clusters and the leaves are not sharp and needle-like.

Discover  more about identifying and cooking with wild herbs and flowers on a Wild Feast forage, cook and eat course> book here.  Get more wild food tips and updates on courses on Facebook and sign up for my e-newsletter for wild food recipes direct to your inbox (option to unsubscribe at any time).

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