I’m talking about none other than Wild Garlic.
Usually it’s the leaves that people eat, but you can chop up the stems and use like spring onions or add the flowers to meals and salads, which look and taste great. A good garnish if cooking to impress.
Wild garlic can be smelt from a mile off and is easy to spot. It has antibacterial, anti-oxidants and antibiotic properties just like bulbs of garlic but gives a fresher taste.
My favorite way to use it is to whizz it up with some olive oil and pine nuts for a seasonal pesto.
Foraging is a great way to get nutritious food, and is perfect for students as you get to explore what your local environment has to offer and of course, its free! If your interested in finding out more, I strongly recommend ‘The Forager Handbook’ by Miles Irving