Wild garlic salt · Rachael Pilston
Salt preserves the flavour of wild garlic well beyond the end of the season (in fact, so long as the salt and garlic are properly dried out, it will last for a year or more). Give this green-flecked salt as a gift, or save to sprinkle on roasties; grilled asparagus or oily fish.
Wild garlic has to be one of the most sustainable ingredients available in the Spring. Bursting from the soil in woodland areas from March – June, where it later appears with white, umbrella-shaped flower heads, it’s bountiful, free to all and returns every year, assuming foragers just trim the leaves and allow the roots to remain in the ground. You’ll smell the pointed leaves before you see them. Just be sure to wash them well before cooking with them as they are often found in dog walking spots.