Wild garlic is a wild allium plant that can be found in forests and meadows in spring. It is closely related to garlic, but has a milder and slightly nutty taste.
Rich in nutrients such as vitamin C, vitamin A, iron and potassium, it also has antibacterial and anti-inflammatory properties. Young leaves of wild garlic can be eaten raw or cooked and add an aromatic note to salads, soups and quiches. Whether vegetarian, hearty with bacon and onions or sophisticated with salmon and peas – the recipe for a wild garlic quiche offers countless possibilities.