Wild Garlic

[TeeDee]

That does sound like an excellent addition to a cheese board.

Makes really easy Xmas gifts - pickle in Spring - Present in Christmas , right in time for all those lovely cheese and meat treats.

 

[Toddy]

I know there are restrictions, but if you can dig up some of the bulbs, they're like skinny shallots.
Cut off the roots and slice the bulbs up in long angled slivers.
Fry those in butter, then you can use that jus to fry venison, steak, or beef ham or fish.

If you wait a couple of weeks and in dry weather go and shake some of the seed heads into a paper or poly bag, the seeds grow well if scattered among fine gravel on top of decent damp compost in a big pot and just left alone.
First year you'll get skinny wee chive like stems, second year you'll get proper leaves, third year on you'll get flowers

 

[Falstaff]

I know there are restrictions, but if you can dig up some of the bulbs, they're like skinny shallots.

I'm wondering about what version of wild garlic I have, the bulbs are very small and the flavour does not hold if you cook or do much with them - which runs counter to all the delicous suggestions here. They are definitely the wild sort, very different to the domestic.

 

[Toddy]

They are very mild when cooked, but if you use them to season the butter for quick frying, and even the cooking in the butter is very fast, then they seem to keep enough to be garlic without being in anyway overpowering.