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    Home » Foraging & Sustainable Living

    11 Wild Garlic and Other Foraged Wild Greens Recipes

    Published: Apr 7, 2023 by Chef Tripti · This post may contain affiliate links

    As spring approaches, nature begins to burst forth with life after her winter sleep, and new shoots, leaves and flowers appear, and I start to get excited about what wild food ingredients I can forage for my recipes. Foraging for wild food has so many benefits for the body and mind. The produce is free from additives and chemicals, just as nature intended. I find foraging a meditative experience that puts me in touch with the natural rhythms of nature and teaches me not to take the food we eat for granted. In this roundup, I bring all my wild garlic recipes and recipes containing other foraged wild greens.

    One of my first major foraging trips of the year is to gather wild garlic. Wild garlic is a member of the onion family. It grows in damp, shady areas, often in large patches. As you approach, you can't mistake the garlicky smell!

    A wicker basket containing wild garlic leaves sat in a patch of wild garlic in the woods.
    Wild Garlic Chilli Sauce
    A versatile, easy to make sauce that you can spread on toast, add to pasta, or put in your stew. Just three ingredients: Wild garlic, green chilies and apple cider vinegar.
    Check out this recipe
    A jar of wild garlic chilli sauce with a small dish of the sauce next to it, surrounded by wild garlic leaves.
    Wild Garlic Chilli Oil
    This wild garlic chilli oil is flavourful but not too hot or overpowering. It goes well with noodles and even eggs on toast—a simple and quick flavour elevation for when you don't have much time to cook.
    Check out this recipe
    Close up of a jar of wild garlic chilli oil.
    Pickled Wild Garlic Flower Buds
    These pickled wild garlic buds are easy to make and packed with flavour, the perfect addition to your salads, pasta or even toast. Easy pickling - give it a go!
    Check out this recipe
    A jar containing pickled wild garlic flower buds.
    Wild Garlic Capers
    Wild garlic is such a versatile plant for potential kitchen ingredients. You can use the bulbs, leaves and flower buds. In this recipe, I use the seeds to make wild garlic capers. These little preserves add a great little flavour bomb to many dishes like pasta or salads.
    Check out this recipe
    A jam jar containing wild garlic capers in pickling liquor.
    No-Knead Wild Garlic Focaccia
    Focaccia bread with a twist - adding wild garlic results in a beautiful green colour and a subtle garlic flavour. This is a tried and tested recipe so you can't go wrong. Give it a try!
    Check out this recipe
    A whole loaf of no knead wild garlic focaccia on a slatted wooden table. Decorated with edible flowers.
    Wild Garlic Laccha Paratha
    My buttery, flaky, wild garlic flatbread adds an exciting twist to the basic laccha paratha recipe. I make it vegan as well by using olive oil.
    Check out this recipe
    A stack of five wild garlic laccha paratha.

    Eat the Weeds!

    Of course, wild garlic isn't the only green, leafy wild plant you can incorporate into your recipes. I have also created recipes using dandelion, nettle, ground ivy and garlic mustard.

    Hand holding a whicker basket containing foraged dandelion, ground ivy, garlic mustard and nettle.
    Kadhi Recipe
    Kadhi is a light Indian comfort-food dish with many regional variations. However, the core ingredients in a Kadhi recipe are Gram flour, yoghurt and tempered spices. I love to forage for wild food ingredients, so I use wild garlic, garlic mustard, and nettle.
    Check out this recipe
    A shallow dish containing kadhi.
    Nettle Saag Aloo
    Saag aloo is classic comfort food. I have used nettle leaves instead of spinach for this saag aloo. Nettle has an earthy flavour, and in terms of taste and health benefits, it rivals, if not surpasses, spinach.
    Check out this recipe
    Shallow dish containing saag aloo and a flat bread.
    Miso Tahini Noodle Soup With Foraged Wild Greens
    Wild garlic, dandelions, garlic mustard, magnolia buds and ground ivy, all go into making this perfect nourishing broth. Miso and tahini are a wonderful combination, both salty and nutty. The bitterness from the dandelion leaves and the gingery flavour from the magnolia all add interest to this noodle soup.
    Check out this recipe
    A bowl of miso and tahini noodle soup with foraged greens.
    Patte ki Chaat
    Patte ki Chaat is popular street food from northern India and is prevalent in Old Delhi. Its core ingredient is spinach leaves. However, I have used nettle leaves instead for this Indian snack recipe - a wild food ingredient, widely available and free of charge!
    Check out this recipe
    A plate containing Patte Ki Chaat made with nettle leaves.
    Salsa Verde With Foraged Wild Greens
    Salsa Verde, the Italian version, is made with parsley and is very garlicky. My version of salsa verde uses wild garlic, garlic mustard, ground ivy and wild garlic capers. When I made this salsa verde for the first time, it blew my mind; I was very proud. It takes salsa verde to another level. Slather it on a piece of bread, or add spoonfuls to your spaghetti, it'll elevate anything!
    Check out this recipe
    A jar of salsa verde made with foraged wild green.

    Foraging Guidelines

    It is important to forage safely and sustainably. Here are some guidelines to consider:

    • Do your homework: You must be confident in identifying what you are foraging; otherwise, it can become dangerous, particularly if you are foraging mushrooms. Some plants like cow parsley and poison hemlock look similar, but one is deadly! Learn from an expert and sign up for a foraging course or buy a guide, like the classic "Food For Free" by Richard Mabey. Apps are available like "PictureThis" that can aid with identification. I
    • Seek permission: This is common courteously. Away from public rights of way, much of the land is privately owned or managed by an organisation like the Woodland Trust here in the UK. If an organisation like the Woodland Trust owns it, they often give guidelines on their websites.
    • Minimise damage: Be mindful of where you tread during your foraging expeditions. Don't be so single-minded about what you are out to forage that other plants become collateral damage! We are guests in numerous plant and animal habitats when foraging, so we must take utmost care.
    • Forage sustainably: Only take what you need. Don't pick beyond your needs, and reduce the risk of unused foraged foods in the bin. Also, never remove the roots unless it's dandelions or an invasive species and you have permission from the landowner.
    • Leave rare species alone: Follow guidelines in your home country. For example, wild garlic, known as ramsons in the USA, is over-foraged, so be mindful of that.

    Spread The Love. Thank You So Much!

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    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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