Wild Garlic Foraging and Recipes: My Favorite Spring Ritual in the Forest

One of the best parts of spring for me is wild garlic. This year I went on a forest walk on the Equinox, right at the start of spring, and to my surprise, I found tiny new wild garlic sprouting in that small new-to-me forest, right in the middle of it, amongst beech trees.

No garlic flowers yet – just the first delicate spring flowers all around. But the fresh, unmistakable scent of wild garlic was already there in the air. I took a small batch home and made the first wild herb pesto of the year. It was incredible. Then I used more in lentil patties and in a quiche.

It’s an annual ritual for me to gather wild garlic. When I couldn’t do it for a couple of years because of a location change, I was really sad.

There is so much you can do with it: classic pesto, quiche, soups, or simply eaten raw on sandwiches. The possibilities feel endless. To me, it tastes a little milder but fresher and greener than regular garlic.

In the fridge, it keeps surprisingly well – at least a week in my experience.

What You Get: Nutritional Benefits of Wild Garlic

Wild garlic is nutrient-dense and brings a lovely boost of natural goodness to spring meals. It is rich in vitamin C, vitamin A (including beta-carotene), vitamin E, and several B vitamins. You’ll also find minerals such as potassium, calcium, magnesium, iron, manganese, and phosphorus, along with sulfur-containing compounds, dietary fiber, flavonoids, and phenolic compounds.

These elements contribute to its fresh, vibrant character and why many foragers look forward to it every year.

How to Forage Wild Garlic Safely

You can pluck the leaves (never the roots!) carefully with your bare hands low to the ground, or use a knife. It’s easy and gentle on the plant. Gather them in a basket or paper bag so the leaves stay fresh. The flowers are edible too and add a pretty, garlicky touch.
Many foragers say not to gather after flowering, but that’s mostly about taste and tenderness — the leaves can become a bit tougher later in the season.

Two important cautions:

1. Wash thoroughly: either under running water or by soaking in vinegar water. If eating raw, vinegar helps reduce any risk of worm eggs from wild animals like foxes or dogs.
2. Identification is crucial, especially for beginners. Wild garlic leaves can look similar to toxic lily of the valley at first glance. Wild garlic leaves feel rougher on the underside, and they smell and taste unmistakably of garlic when crushed. It is safest to pick when blooming because the flowers are completely different: wild garlic has delicate star-shaped white flowers, while lily of the valley has hanging bell-shaped ones. If you’re unsure, don’t risk it – lily of the valley is poisonous.

How to Prepare and Cook with Wild Garlic

Though the leaves aren’t paper-thin, they are delicate when heated. I recommend using them raw where possible, mixing them into dough or creamy mixtures (like quiche filling), or adding them right at the very end of cooking (stir-fries, soups, or sautéed vegetables) to preserve their fresh flavor and bright green color.

Easy Vegan Wild Garlic Pesto Recipe

This is my go-to recipe – cheap, quick, and delicious. It makes about 1 small jar (roughly 250–300 ml).

Ingredients:

• 100 g wild garlic leaves (about 3–4 loosely packed cups), washed well
• 40 g sunflower seeds (a good handful)
• 40 g cashew nuts (a good handful)
• ½ tsp salt (or to taste)
• Freshly ground black pepper
• 1 tsp fresh lemon juice (optional, for brightness)
• 150–180 ml organic olive oil (start with 150 ml and add more for a looser consistency and better preservation)

Instructions:

1. Wash the wild garlic thoroughly as described above. Pat dry or spin in a salad spinner.
2. If not using a mini blender or food processor, chop the leaves finely.
3. Add the sunflower seeds, cashew nuts, torn wild garlic leaves, salt, pepper, and lemon juice (if using) to your blender.
4. Blend while slowly adding the olive oil until you reach a smooth or slightly chunky pesto consistency you like.
5. Taste and adjust seasoning.

Spoon into a clean glass jar and pour a thin layer of extra olive oil on top – this helps keep it fresh in the fridge for up to a week (or longer). Use generously on pasta, spread on grilled bread or ciabatta, stir into soups, or dollop on roasted vegetables.

Vegan Wild Garlic Muffins Recipe

These savory muffins are perfect for spring breakfasts, snacks, or as a side to soups and salads. They’re moist, fluffy, and carry a gentle wild garlic aroma.

Makes about 12 muffins

Ingredients (metric with US alternatives):

• 250 g all-purpose flour (2 cups)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and left to thicken 5–10 minutes)
• 200 ml unsweetened plant-based milk (soy, oat, or almond) (¾ cup + 1 tbsp)
• 100 ml olive oil or neutral oil (⅓ cup + 1 tbsp)
• 100 g wild garlic leaves, washed and finely chopped (about 2–3 loosely packed cups)
• 80 g nutritional yeast (about ¾ cup) — gives a lovely savory, cheesy depth
• Optional: 1 tsp lemon zest, freshly ground black pepper, a handful of chopped walnuts or sunflower seeds, or 1–2 tsp of your wild garlic pesto stirred in for extra flavor

Instructions:

1. Preheat oven to 200°C (180°C fan) / 400°F. Line a 12-hole muffin tin with paper cases or lightly grease.
2. Prepare the flax eggs and set aside to gel.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutritional yeast.
4. In a separate bowl, mix the thickened flax eggs with the plant milk and oil. Stir in the chopped wild garlic (and lemon zest if using).
5. Pour wet ingredients into dry and mix gently until just combined — avoid overmixing.
6. Fold in any optional nuts, seeds, or pesto.
7. Divide batter evenly among the muffin cups.
8. Bake 18–22 minutes until golden and a toothpick comes out clean.
9. Cool in the tin for a few minutes, then transfer to a wire rack. Best enjoyed warm!

These keep well in an airtight container for 2–3 days or freeze nicely. The nutritional yeast works beautifully as a vegan cheese alternative, and the wild garlic stays vibrant when added raw to the batter.