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By Antonio Carluccio and Priscilla Carluccio
Published 1997
The best part of wild garlic (Allium ursinum) is the tender leaves, which are delicious in salads, soups or as an ingredient in wild garlic butter. Wild garlic is plentiful in the spring, when you can literally smell it in the air on country walks. The bulbs of wild garlic are tough, so leave them to grow.
ยฉ 1997 Antonio Carluccio estate. All rights reserved.
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