Wild Garlic

Wild garlic, or ransoms, is one of the joys of the spring. Its short season comes when other fresh leaves are in short supply and, better still, it comes free to those with the time and knowledge to forage for it. For many years my children and their friends have paid for their summer holidays in a busy few weeks picking in the woods. Such is its popularity with our customers that each year I am gathering and spreading the seeds in newly planted woodland. My favourite use of ransoms is to fold the leaves into an omelette. It is also good raw in salads, wilted over pasta or added to soups, curries and stews at the end.