I always look forward to wild garlic season, around at the end of March / beginning of April. It is such a short-lived season, so I love to make the most of it. I am lucky enough to have a large wild garlic ‘field’ in the woods nearby my house, so I actually go and forage wild garlic on an almost daily basis during the season.
There are so many different recipes you can make with wild garlic. One standard staple is to make wild garlic pesto – you can keep the jars for a while and then use it in these lovely puff pastry pinwheels. A great appetizer for your Easter meal, or to accompany a springtime apéritif.