The wild side of garlic
Walking through damp woodland, or near the banks of a slow-moving river, you might catch the unmistakable aroma of wild garlic wafting through the air
There’s something magical about discovering wild garlic for the first time. For James Wood, founder of Totally Wild UK, a passion for foraging began with childhood adventures in a spot he called the ‘Chicken Kiev Forest’. Unaware at the time, he was playing among vast swathes of wild garlic. Now, as a professional forager and educator, he’s assisting others in discovering this versatile spring ingredient that grows abundantly throughout Norfolk.
Wild garlic, belonging to the allium family alongside traditional garlic and chives, provides a subtler flavour than its cultivated cousin. “Unlike the experience of biting into a piece of raw garlic, where the sensation on your tongue is almost burning, wild garlic has a leek and chive-like flavour,” James explains. “Every part of the plant is edible, including the leaves, flowers, stems, and roots, making it an incredibly versatile ingredient for home cooks.”
Identifying wild garlic is straightforward once you know what to look for. The plant features long, spear-shaped green leaves and appears in clumps that often carpet vast areas. In late spring, it produces globe-shaped flowerheads with tiny six-petalled
white flowers.
While foraging for this fragrant delight, there is some risk of mistakenly collecting the poisonous Lords and Ladies plant, which often grows amongst wild garlic. However, the leaves of this toxic look-alike are arrow shaped and more wrinkled in appearance. “There’s an almost foolproof identification method for wild garlic,” James says. “Simply snap a leaf in half and smell it. It has an overwhelming scent of garlic. In fact, you’ll often smell the stuff before you see it!”
In Norfolk, wild garlic flourishes from early March through to late May, especially along riverbanks. “Every time I’ve found it, it’s growing next to a river,” James says. “I recommend any aspiring foragers look on Google Maps for river courses and explore those areas. When you find it, you’re likely to discover not just a handful, but entire patches spanning several square meters.”
Responsible foraging is crucial for preserving natural treasures, so James advocates a thoughtful approach. “Don’t pick any more than you require. Take a handful of leaves and stems from one plant and then move to another,” he advises. “This careful harvesting ensures the plants will return year after year.”
While the bulbs are edible, it’s best to leave them in the ground to encourage future growth, and their removal requires the landowner’s permission.
Although harvesting can be as simple as twisting the stem and leaves with your hand, James recommends using scissors and a marigold glove. “You might look a little odd walking through a forest with one marigold on,” he laughs. “However, it beats having garlicky hands all day!"
The versatility of wild garlic in the kitchen makes it a firm favourite among foragers. James recommends using it in any recipe that calls for regular garlic, with one key distinction. “Standard bulb garlic is generally added quite early on in the cooking process, but this will diminish the delicate flavour of wild garlic,” he explains. “Instead, it’s best to stir in the finely chopped leaves, flowers and stems at the end, immediately after removing your dish from the heat.”
James’ favourite creations include wild garlic and cheese scones, an annual tradition that earns special requests from his mum. He also likes to ferment the leaves with salt to create a preserve that can be frozen in ice-cube portions and added to dishes throughout the seasons. James suggests beginners start simple by stirring chopped leaves into a chilli just before serving or making wild garlic butter for toasted bread.
Foraging is about more than just gathering free ingredients. Regular foragers appreciate the meaningful connection it fosters with the local environment and the rhythm of the seasons. The practice also represents the pinnacle of low-carbon, locally sourced food. “Part of the joy lies in exploring and discovering new places,” James reflects. “It’s amazing what you can find when out walking with family and friends. I love visiting a forest I’ve never been to before and delighting in the natural surprises we might find.”
Norfolk’s unique landscape makes it particularly special for foraging. “What’s really appealing about Norfolk is that it offers both the inland countryside that stretches across much of the UK and a distinctive coastal marsh,” James explains. “This diversity of habitat makes the county a forager’s paradise.”
Totally Wild UK offers guided courses at four locations across Norfolk, including coastal and inland sites. These experiences combine foraging walks with hands-on cooking, culminating in a three-course meal to celebrate the day’s discoveries. “We think it’s important to show people how to find foraged treats, but also how easy it is to use these in simple, nutritious dishes,” James explains. “We want people to go home with an incredible wild flavour of Norfolk lingering on their taste buds.”
To book a course or learn more about foraging, visit Totally Wild UK’s website: www.totallywilduk.co.uk
