There was talk on twitter last week of wild garlic, also known as ramps or ransoms. Too early perhaps? Well not really, because despite all the ‘weather’ the temperature has been very mild and pretty much everything is a bit ahead of time. Don’t know where to find something locally? Ask a dog walker. Our friend Barbara said we’d find some in Highgrove Woods and she wasn’t wrong.
I was expecting to spend hours hunting it down in true foraging style, but the ground was awash with fresh, bright green, elliptic leaves and that unmistakable aroma, albeit far milder than conventional garlic. It is the leaves that are edible and the recommendation is to cut rather than pull them to avoid disturbing the plant too much. Use as you would chives or spring onions.
It will of course look far prettier once in flower with it’s tall stems and white umbrels, but the flavour is milder when it’s young. Take your pick.