I think if you ask any of our regular Forest School participants what their favourite foraged snack might be, they would say anything wild garlic related. And here we are again, right at the start of wild garlic season!

Wild garlic is also known as ‘ramsons’, or ‘bear’s garlic’ as it is said to have been one of a bear’s favourite snacks too, when it emerged from hibernation back in the day when we had bears on our shores.

It can be found growing in shady damp conditions, and is often a signifier of ancient woodland, though I’ve seen it growing in parks and hedgerows too.

At the moment, the green leaves are just poking out. The white, pungent flowers will come later.

Be careful when foraging - there are two lookalikes that are poisonous: Lords and Ladies, with its heart shaped leaves, and Lily of the Valley (which is actually quite rare in the wild). However, with some practice with both eye and nose (wild garlic leaves will smell strongly of onion/garlic when rubbed), you will find this a really delicious wild edible that children can help to gather. Remember not to take too much - if there’s a lot growing, take a little; if there’s a little growing, take none.

To make garlic bread, rip or chop the leaves and mix with butter or dairy-free spread and add to slits cut into a french stick, and bake until melted. You can also add the chopped leaves to drop scone batter with some salt, to make wild garlic fritters. Enjoy!

Want to know more about our native plants and their uses? We cover lots on our Forest School Leader Training - more info here