If you’ve caught a waft of garlic while passing through Sussex woodland, you’ll know the wild garlic (Allium ursinum) season has begun. Young leaves of this UK native are tender and silky with a garlicky, peppery flavour, more delicate than cultivated garlic. Wild garlic grows in damp places and leaves can be gritty so wash them well.

Use leaves in salads, or wilt them like spinach. Try in mash, risottos, pasta, omelettes, stir-fries, stews, soups, sauces, pestos, butters, dressings, or to stuff meat or fish. The possibilities are endless! Flavour is stronger before flowering, however cooking reduces potency as the oils evaporate quickly, so add at the end for a few seconds. The white, starry flowers are edible too.

Not only is it delicious, it contains vitamins A and C, calcium and iron; antioxidants which may boost the immune system; and uridine which may be mood-lifting and good for brain health. The fresh plant has antibacterial and anti-inflammatory properties. There’s some evidence it can lower blood pressure and cholesterol, and it’s said to be a digestive tonic.

The flowers are an early nectar source for butterflies and bees, so don’t take too much from one spot, and take care not to trample plants such as native bluebells. Picking may not be allowed in reserves and protected areas. I don’t use bulbs as it’s illegal to uproot wild plants without the landowner’s permission. Wild garlic can be confused with poisonous lily-of-the-valley or cuckoo pint, although its garlic smell is distinctive. If you’re not sure exactly what to look for, check a good plant identification book or go on a course.

Get wild food tips and details of my foraging courses on: www.wildfeast.co.uk