It’s no surprise that this seasonal ingredient is called so many names – it gives off an incredibly pungent smell in the wild.
Here at Blissberry Farm Mountcharles delicate, white flowers on long, grass-like stems are blooming. . Very much like a white bluebell, the true nature of this pretty flower is only revealed when you get closer and get a pungent, garlicky whiff.
Yes, it is wild garlic time.
It is widely used in salads, as a pot herb with fish, to flavour soups, stews, potato dishes, breads, scones, savoury pies and tarts.
Unlike common cultivated garlic, it’s the leaves that are eaten rather than the bulbs.