Wild garlic, also known as Ramsons, can be harvested roughly from March to May. Unlike domestic garlic, it's the leaves that you eat rather than the bulbs (which are unimpressively tiny). The leaves are relatively mild, similar to garlic chives, so you can use them in salads or sandwiches. In larger quantities they can be used anywhere you'd use garlic or leeks. The main thing is to add them at the very last moment when cooking as they quickly lose their flavour. The younger leaves are delicate and best for salads. As the leaves grow larger they toughen up a little and resemble the tender parts of leeks in their texture. You'll therefore most likely want to chop the larger leaves into strips. When harvesting the leaves, snap the stems rather than pulling which rips out the bulbs, diminishing next year's supply and covering your harvest with mud. Locations along the edge of paths popular with dog walkers are best avoided for obvious reasons. Walks with Wild
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