Wild garlic has so many different names – wood garlic , bear’s garlic , ransoms, to name but a few. And it has many more culinary uses, thanks to the sweet, gentle taste of garlic and onion in its leaves, stems and pure white flowers. Think salads, risotto, eggs, potatoes…
We’ve used the fragrant broad green leaves of Wild Garlic, as well as basil, so you can use this recipe liberally whenever you want a powerful punch of flavour.
