Wild Garlic
Allium ursinum
GreensIN SEASONWild Garlic
Allium ursinum
Damp deciduous woodland, especially near streams
All Identification Points
Broad bright green oval leaves with pointed tip
Strong unmistakable garlic smell when crushed — the critical test
White star-shaped flowers in April–May
Single leaf per stem
Small white bulb in damp soil
Harvest Notes
March–May before flowers fully open for best flavour. Always smell-test each leaf individually.
Uses
Pesto, soup, salad, compound butter, pickled buds, dried powder.
Equipment Needed
Scissors or knife, bag.
Storage
Use within 3 days. Wilts quickly. Make pesto to extend shelf life.
Lookalikes
Lily of the Valley — TOXIC, no garlic smell, parallel-veined leaves, grows in drier spots. Lords and Ladies — TOXIC, arrow or spear-shaped leaves, no garlic smell. The smell test is definitive — always crush and smell before picking.
Relative Nutrition
Where to Find It
Leigh Woods valley floor and Snuff Mills riverbanks carpet with wild garlic in April.