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. The young leaves of wild garlic can be eaten raw or cooked and add an aromatic note to salads, soups and quiches. Wild garlic butter and wild garlic pesto are also very popular.