7 things to do with Wild Garlic

I love cooking with wild garlic, and it’s a nice thing to do with my son, both collecting it and making delicious things with. Over the years we’ve made many tasty things, so I thought I’d share some of our favourite things to make with wild garlic. They’re in no particular order, some are quick and simple to make, some take a few hours, but all of them are very tasty indeed.

When you go foraging it’s important not to pick too much of anything. Take just what you need and save the rest for the wildlife or other foragers. If you’re foraging for wild garlic, you don’t need much anyway. It’s pretty pungent and a few leaves go quite a long way. I tend to try to pick the younger leaves in spots where I think (hope) dogs haven’t been. I always wash my wild garlic leaves before I use them anyway. You can find out more about wild garlic here.

Recipe: Wild Garlic and Parmesan Scones

7 things to do with Wild Garlic

Wild garlic and parmesan scones

These wild garlic and parmesan scones are so delicious. They’re everything you want from a savoury scone. I sprinkle a pinch of sea salt on the top which makes them extra delicious. This is such a great recipe, we can’t get enough of these simple scones, which are great for a quick lunch, or warmed with soup.

Wild garlic hummus

This simple hummus recipe is a real treat. Gently garlicky and full of good stuff. My son really loves this and gets me to make it a couple of times a week during wild garlic season.

Easy Recipe: Quick Wild Garlic Hummus

Wild garlic macaroni cheese

This is a really simple recipe. It’s my standard go to macaroni cheese recipe, but with shredded wild garlic leaves scattered through it. It’s a really simple way of making something fairly basic into something fantastic.

Cheesy wild garlic quiche

This is a lovely quiche. Cheese and onion quiche is my favourite, but the addition of wild garlic really makes it something special. It’s a fine thing to serve to guests over for lunch, or just to keep to yourself if you’re a massive quiche fan, which I am!

Cheesy wild garlic quiche

Easy wild garlic pesto

Pesto is such a versatile thing to have in the fridge. This gentle wild garlic pesto is great stirred through pasta, or drizzled on pizza. Or in any way you’d normally use pesto.

Wild garlic pesto twists

If you’ve got a couple of tablespoons of wild garlic pesto going spare, then these cheese and wild garlic pesto twists are a simple but excellent way to use this lovely pesto.

Recipe: Wild Garlic and Parmesan Focaccia

Wild garlic and parmesan focaccia

This is the most delicious bread I’ve made. If you can get your hands on some lovely fresh wild garlic, it’s well worth making yourself. It’s like the best garlic bread you’ve ever had. I love this recipe!

Wild garlic is such a fantastic ingredient. It’s getting easier to come by now, many shops and deli’s are now stocking it in springtime. I hope this had given you some ideas about how to use any wild garlic you come across. Happy cooking!

Easy Recipe: Quick Wild Garlic Hummus

Over the weekend I visited Whalley Abbey for a walk. The grounds were covered in spring flowers and the trees were starting to blossom. Amongst the daffodil and crocus were some newly sprouted wild garlic, and once we came across an especially abundant patch, I decided to pick a few handfuls to make something nice with once I’d got home. The something nice turned out to be a batch of wild garlic hummus, and it’s a recipe I’m sure will become a firm favourite this spring.

As an aside, I’ve been slightly confused for several years now about the spelling of hummus. Is it hummus or houmous? Apparently hummus is the most common spelling, which is for more Arabic style hummus. But houmous is for humous with a more Mediterranean vibe. See, every day is a school day!

Easy Recipe: Quick Wild Garlic Hummus

Anyway, back to the wild garlic hummus. I made this delicious batch, partly thinking that it wouldn’t be popular with my 12 year old, but he tucked into it as soon as he got home from school. Thankfully there was enough left to have with our evening meal (aubergine filo pie and salady bits, if you’re interested), but I’m already fielding requests for more!

As you’re using wild garlic in your recipe, you don’t need to add the usual garlic cloves to your hummus. It is a bit gentler than your standard hummus, which I like. I’d be tempted to throw in a bit of parsley next time, if I have any. I am a bit mad for fresh parsley though, and there are very few things which can’t be improved by a generous sprinkle of fresh parsley leaves.

Recipe: Wild Garlic Hummus

50g Wild Garlic, well washed and patted dry
1 tin of chickpeas, drained, but do save a couple of tablespoons of the liquid
1 lemon, zested and juiced
2 tablespoons of tahini (you can add more if you want to)
3 tablespoons of olive oil
Salt and pepper to taste

Easy Recipe: Quick Wild Garlic Hummus

How to make your wild garlic hummus:
Make sure you wash your foraged wild garlic well and pat it dry. I tend to make hummus in my Nutribullet, because it’s just the right size and does the job really well. If you don’t have one, then your usual food processor is absolutely fine too.

Put everything in the food processor and blend it. You might need to stop it and poke it down with a spoon so the blades can blend it all evenly. You might need to add a little of the chickpea liquid you set aside if it’s too firm, or a bit more olive oil if you like.

Taste it and check if it needs any more salt or pepper and add more if you think it needs it. Once it’s fully blended, it’s ready to serve. If you like, you can add a little drizzle of olive oil over the top of your hummus, just to give it a bit of extra shine.

We ate it greedily on toast, but also dipped crackers into it and had a large dollop on our salad. It will keep for a few days in the fridge in an airtight container, but if your house is anything like my house, it’ll disappear in a matter of hours!

If you liked this, you might also like to try these other wild garlic recipes –

Easy Recipe: Quick Wild Garlic Hummus

Easy Recipe: Cheesy wild garlic quiche

Over the weekend we met some friends for a picnic. As well as all the usual picnic fodder; sandwiches, crisps and dips, sausage rolls and such like, I brought along a slightly experimental cheesy wild garlic quiche, which went down an absolute storm.

We are lucky enough to live pretty close to a lush patch of wild garlic, so it’s easy for me to pick a handful or two when I’m out walking the dog. When you’re foraging it pays to know a little of what you’re doing. Wild garlic can look pretty similar to other plants, some of which may be poisonous, but you can generally tell what is and isn’t wild garlic by the smell, which is, well, garlicky. I also try not to pick any which might be growing in a prime peeing spot for dogs, and everything get a good wash when I get home, to be on the safe side.

This quiche is really easy to do, but if you’re in a hurry or you just don’t fancy making your own pastry, you can buy ready rolled stuff, or even pre-made pastry cases. I’ll hold my hands up and admit I used a pre-made pastry case for this recipe. Time was short and I had one in the pantry, there’s no shame in it, pastry can be tricky and doesn’t respect you if you’re in a rush. I have made quiche from scratch a thousand times before, so my recipe includes the ingredients and instructions for an entirely from scratch quiche.

Cheesy wild garlic quiche

Cheesy wild garlic quiche


For the pastry –
225g plain flour
100g butter
2-3 tablespoons of cold water
Pinch of salt
– OR – (and no one will judge you) a sheet of ready rolled shortcrust pastry or a pre-made pastry case

For the filling –
3 eggs
75ml milk
150g strong cheddar, grated
1 large onion, finely sliced
Butter, for frying
30g chopped (and washed) wild garlic
Salt and pepper to taste

How to make your wild garlic quiche

Make the pastry by rubbing the butter, flour and a pinch of salt together until it’s like breadcrumbs, then gradually add the cold water until it forms a firm dough. Bring the dough together on a floured surface and roll out until it’s about the thickness of a pound coin. Or just use a sheet of ready-made pastry – no one will judge you!

Grease a 20cm quiche tin and carefully lay the pastry inside it, taking care not to tear it. Roughly trim off the excess pastry, this can be tidied up properly later, leave a little overhanging for shrinkage. Cover with a piece of greaseproof paper and top with baking beans or similar, you need to blind bake your pastry so you don’t get a soggy bottom. Pop into a pre-heated oven for 15 minutes at 180°c. After 15 minutes, carefully lift off the greaseproof paper and (incredibly hot) baking beans, please be careful. Pop your pastry case back into the oven for a further 10 minutes. Then remove and set aside to cool.

Once cooled carefully trim the edges with a sharp knife. Doing it this way will give you a nice clean edge.

To make your filling, gently sweat your sliced large onion (use two smaller ones if you’d like) in a frying pan with a knob of butter. You want the onions to be soft and translucent, not brown and crispy! This will take a little while, keep your eye on the onions and stir frequently. Once they’re soft, set them to one side to cool.

In a bowl, beat together the eggs and milk, then stir in the cooled onions, cheese, your chopped wild garlic and season generously with salt and pepper. Pour the mixture into the pastry case, then bake for 25-30 minutes or until it is just set and lightly golden on top.

I like to leave my quiche to cool a little before serving with a lovely green salad.

If you liked this, you might also like to try these other wild garlic recipes –

Cheesy wild garlic quiche