Cooking With Wild Garlic


The scent of wild garlic is a sure sign that spring has arrived in many parts of the Northern Hemisphere. It's a forager's treat (identify it by its aroma and delicate white flowers), and it's available from some farmers' markets and greengrocers too, from mid-March until late April. The recipes in this collection include wild garlic, wild leek, and ramsons, all edible alliums that are well worth getting to know in the kitchen.