Many may have tried growing garlic at the allotment, but wild garlic is to be found now, from March to June, in shady spots commonly across England and Wales. Easily identifiable by its distinct aroma, you are sure to know when you are about to stumble across this edible treat.

To maximise the use of this wild crop the young leaves can be utilised raw in salads (best to be picked whilst the plant is still flowering). These leaves tend to have an intense, garlic smell but are mild in flavour. Why not try as an alternative to chives? The pretty white flowers of the garlic are also edible, and are attractive in a salad.

The bulbs can also be eaten; dug up and enjoyed as a milder version of the shop bought garlic cloves. Remember to check before you eat any wild plant as it may not be what you think, and could even be poisonous.