How to Forage & Cook Wild Garlic in the UK — Identification, Recipes & Lookalikes

A spring foraging guide to wild garlic (ramsons) — how to find it, how to use it, and the toxic lookalike you need to avoid.

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.

Identifying Wild Garlic

Wild garlic season falls between February and April. As a spring forageable, 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 signalling 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 favourite, I prefer pickling wild garlic in brine. This keeps its bold flavour 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.

Wild garlic pesto and pickled garlic — two easy ways to preserve the spring harvest.

The Toxic Lookalike — Lords & Ladies

The issue arises when collecting larger amounts of leaves, as wild garlic and its toxic lookalike often grow together. Fortunately, it doesn't take long to learn how to tell them apart.

Lords and Ladies (Arum maculatum) — note the waxy appearance, radiating veins, and lobed leaf base. Always compare carefully before harvesting.