Wild garlic

Of all the wild herbs that are up for grabs for free, wild garlic must be the most versatile. Along with the other kinds of garlic, it appears abundantly on my menus at this time of year. Almost as adaptable as parsley, it can be chopped and used as a flavouring, blended to make a soup or sauce, or served more like a vegetable. I often blitz some with olive oil - like a pesto - to keep in the fridge for tossing into sauces, dressings and pasta dishes. Even the flowers can be deep-fried in a light batter in the same way as courgette flowers, at the end of the season in a couple of months.