Foraging in Spring & Using Wild Garlic -- Bushcraft Foraging Guide
by Elvis Jai Closs on September 24, 2025
|
Hope you're having a great week! With spring just around the corner, wild foraging opportunities are about to explode. It’s the perfect time to brush up on your foraging skills. The variety of wild edibles you can gather is incredibly diverse, depending on your local landscape and climate. This guide will walk you through foraging, and cooking with Wild Garlic.
|
|
Wild garlic season falls between February and April in my neck of the woods. As a spring foragable, it’s also one of the easiest to identify.
|
|
|
Wild garlic, also known as ramsons (Allium ursinum), is prevalent in ancient woodlands—nature’s way of signaling that spring has arrived. The “Ursus” reference in its scientific name comes from the fact that bears, upon emerging from hibernation, gorge themselves on these pungent plants.
|
|
What Can Wild Garlic Be Used For?
|
|
Many people make a classic wild garlic pesto, blending the leaves with nuts, cheese, and olive oil for a vibrant, garlicky sauce. It’s perfect for pasta, spreads, and dressings, and can be frozen to enjoy year-round.
But while pesto is a favorite, I prefer pickling wild garlic in brine. This keeps its bold flavor while adding a tangy twist that works beautifully on pizzas, in salads, or alongside roasted meats. Both methods capture the essence of spring, letting you enjoy wild garlic long after the season has passed.
|
|
|
But probably the best part of foraging is the strong scent. If it smells like wild garlic, it most likely is—but there’s a sneaky lookalike to watch out for: the toxic Lords and Ladies (Arum maculatum), also known as Cuckoo Pint. Accidentally munching on these leaves will cause a nasty burning sensation, making you spit them out immediately!
The issue arises when collecting larger amounts of leaves, as the two often grow together. Fortunately, it doesn’t take long to learn how to tell them apart.
Wild Garlic – Pointed leaves with a prominent central rib. Leaves are smooth, with faint veins running the length of the leaf. The base tapers into the stem. Strong garlic scent.
Lords and Ladies – Waxy appearance with veins radiating from the central line. A boundary vein runs along the edge of the leaf. The base of the leaf is lobed.
|
|
Lords and Ladies (Arum maculatum)
|
|
