Why Wait for Wild Garlic?

The days are getting longer, despite snow flurries in some parts, winter is losing its grasp. Spring is starting to take hold and around the UK the first shoots of Wild Garlic are emerging. For many this heralds the start of the New Year’s foraging season, a time to brave the chill and gather some tasty wild morsels. I would like to share a little secret with you; whilst many have been staying cosy indoors, hibernating after the glut of Christmas they have been missing out on a plethora of wild edibles that happily brave the elements. Winter is not as barren as you may think!
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Hairy Bittercress (Cardamine Hirsute)

​During the shortening daylight hours as the leaves fall from the trees you could be harvesting the second flurry of delights like Wall Pennywort (Umbilicus Rupestris) or the delicious but not aptly named Hairy Bittercress (Cardamine Hirsute). Pennywort is fresh and crunchy with hints of beansprout and refreshing cucumber. Hairy Bittercress is not hairy and not bitter, go figure! It has a punchy cress flavour with a mild hint of horseradish. Both add great texture and flavour dimensions to a salad or as a wild garnish.

​As autumn rolls into winter many assume this signals the end of the wild mushroom season, this could not be farther from the truth. In fact one fungi in particular can only be found in the months just prior to spring. Late January to early February sees the emergence of the magical looking Scarlet Elf Cup (Sarcoscypha Coccinea). Its appearance screams “don’t eat me” and in fact some fungi books describe this delight as inedible. Lucky for us studies have shown this not to be true. I love this for its firm texture and due to the nature of its shape it is perfect for creating canopies. See my blog post on 7th Rise for my recipe involving three out of four of these wild ingredients.

Scarlet Elf Cup (Sarcoscypha Coccinea)

Finally a plant that I have a love-hate relationship with: if you want an early garlic hit then track down Three Cornered Leek (Allium Triquetrum). As yet it is not found all over the UK because it is a non-native species, but it is also invasive causing a delicious dilemma for foragers. It can be found growing as early as October and overwintering right the way through til spring. Mainly found in southern parts of the UK it can be seen emerging long before our native Wild Garlic (Allium Ursinum). They bear no resemblance to each other but share a similar smell. Three Cornered Leek has long thin triangle shaped stems, whilst Wild Garlic has flat darker green broad leaves. As with Wild Garlic the whole plant can be eaten. To prevent the spread of the invasive Three Cornered Leek you can harvest the flowers to reduce its propagation and they add a splash of contrast in a green salad with a mild, sweet garlic flavour.

Three Cornered Leek (Allium Triquetrum)

​There are many more wild delights to be found during the darker months and we have barely scratched the surface. I can’t give away to many secrets on here but please spread the word. For foraging there is no wrong weather, just the wrong perspective. Grasp those few daylight hours, or if your mad like me don a head torch after dark, wrap up and enjoy a year round wild harvest.