Wild Garlic: Health Benefits, Storage Tips + Easy Wild Garlic Pesto Recipe

There’s something very special about seasonal foods that only appear for a short time each year. Wild garlic is one of those spring treasures I look forward to every season.

Yesterday I picked the batch of wild garlic from my garden before the plants start flowering. Wild garlic leaves are at their best before blooming, when the leaves are tender, vibrant and full of flavour. After flowering the leaves become grassy and a bit bitter.

I love turning wild garlic into pesto because it’s one of the easiest ways to preserve this nutritious spring herb for later use. I store some jars in the fridge for the next 1–2 weeks for immediate consumption and freeze the rest. Frozen wild garlic pesto keeps very well and is a wonderful way to add extra flavour, greens and nutrients to meals during the darker winter months.

What Is Wild Garlic?

Wild garlic (Allium ursinum), also called ramsons or bear garlic, is a wild leafy plant from the allium family, related to garlic, onions and leeks.

It grows abundantly in many parts of Europe during spring and has a distinctive fresh garlic aroma. The leaves are rich green, soft and tender when young.

Because some poisonous plants such as lily of the valley can look similar, wild garlic should only be picked when you are certain of identification. One of the easiest ways to recognise it is the unmistakable garlic smell when the leaves are crushed.

Health Benefits of Wild Garlic

Wild garlic is not only delicious but also nutritious.

Some potential benefits include:

• Rich in antioxidants that help protect body cells from oxidative stress

• Contains sulphur compounds similar to cultivated garlic that may support heart health

• May help support healthy cholesterol and blood pressure levels

• Naturally contains vitamin C, vitamin A and plant compounds that support immunity

• Adds flavour to meals while helping increase vegetable and herb intake

Like other allium vegetables, wild garlic may also help support gut health thanks to its prebiotic compounds that feed beneficial gut bacteria.

Easy Wild Garlic Pesto Recipe

Inspired by classic wild garlic pesto recipes, including versions shared by chefs and food creators online.

Ingredients

• 2 large handfuls wild garlic leaves

• 40–50 g parmesan cheese

• 40–50 g pine nuts, walnuts, almonds, pistachio nuts (raw) or pumpkin seeds

• 100–150 ml extra virgin olive oil

• Small squeeze of lemon juice

• Pinch of sea salt

• Black pepper to taste

Instructions

1. Wash and dry the wild garlic leaves thoroughly.

2. Lightly toast the nuts in a pan (without the oil) if desired for extra flavour.

3. Add wild garlic, nuts and parmesan into a food processor.

4. Slowly add olive oil while blending until you reach your preferred consistency.

5. Add lemon juice, salt and pepper to taste.

6. Transfer into clean glass jars and cover the top with a thin layer of olive oil to help preserve freshness.

How I Store Wild Garlic Pesto

I usually keep one to two small jars in the fridge for everyday use and freeze the rest.

The pesto freezes surprisingly well and can be used in:

• pasta dishes

• salad dressings

• roasted vegetables

• sandwiches and wraps

• savoury yoghurt dips

It’s such a simple way to preserve a little bit of spring and add more plants to your diet.