Wild Garlic
Wild garlic, also known as ramsons or Allium ursinum, is a much-loved springtime plant in the UK, found carpeting damp woodlands with its lush green leaves and delicate white star-shaped flowers. It has a distinctive garlicky aroma, especially noticeable when the leaves are crushed underfoot. Unlike bulb garlic, wild garlic is valued for its mild, fresh flavour, which makes it perfect for a variety of dishes.
The season usually runs from March to May, and foragers seek it out for use in soups, pestos, butters, breads, and salads. The leaves are best picked when young and tender, while the buds and flowers make excellent garnishes or even pickles. It’s incredibly versatile and can be used raw or cooked.
When foraging, always make sure you’re confident about identification, as some plants (like lily of the valley) can look similar but are toxic. Always pick responsibly—never take more than you need and avoid uprooting the plant.
Wild garlic is not just tasty—it a source of vitamins A and C, and has been traditionally used for its antibacterial properties. Whether blended into butter or stirred through pasta, it’s a wonderful way to enjoy the best of what spring has to offer.
Tip: when cooking with wild garlic, add it in the last 2 or 3 minutes. Do not over cook.
Also use in
- Nettle Soup
- Omelettes
- Pasta
Nutrition
Here’s an approximate nutritional breakdown for wild garlic (Allium ursinum) per 100 g of fresh leaves. Keep in mind these are general values based on available data for wild garlic and related greens — actual values may vary slightly depending on soil, growing conditions, and season.
| Nutrient | Amount |
|---|---|
| Calories | ~30 kcal |
| Carbohydrates | ~4.0 g |
| Protein | ~2.4 g |
| Fat | ~0.2 g |
| – Saturated Fat | ~0.03 g |
| – Polyunsaturated Fat | ~0.10 g |
| – Monounsaturated Fat | ~0.02 g |
| – Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | ~20 mg |
| Potassium | ~430 mg |
| Fibre | ~1.8 g |
| Sugar | ~0.4 g |
| Vitamin A | ~4000–5000 IU |
| Vitamin C | ~50–100 mg |
| Calcium | ~75 mg |
| Iron | ~2.1 mg |
Wild garlic is especially rich in vitamin C, vitamin A, and antioxidants, and it’s long been valued for its antibacterial and digestive benefits. It’s low in calories and fat — great as a seasonal green for adding flavour and nutrients.