is for

Wild Garlic

Distinguished from its cultivated counterpart due to the edibility of the leaves and flowers rather than just the bulb, its taste is still very much what you would expect from garlic. Fiery when raw though milder after cooking, it makes the perfect ingredient for soups, salads and risotto dishes. Also gives homemade pesto an incredible potency when used in place of basil.

full Sun / sheltered

april – may

well-drained, moist