Spring ‘25

“It’s getting wild out there!”

Spring is here, and although the weather is not always playing game, the intoxicating yet exciting  smells of Spring is all around us.

Almost everywhere, Allium ursinum or wild garlic as we know it, is popping out of the dormant, wintery soil. This perennial, flowering plant is only with us for a very short spell, regrettably, leaving us not much time to enjoy the amazing culinary and nutritional benefits it beholds.

Foraging for wild garlic can be as exciting, easy and or challenging as you would like it to be. Every enthusiast has their own, regular spot they return to each year. However, it is the mission to find new patches and the potential challenges of terrain and location that truly excites.

As a cook and lover of all things natural, wild and healthy, this time of the year always bring loads of appreciation and enjoyment. In cooking and health.

In weeks to come I will be creating, re-creating, preserving wild garlic in various dishes, recipes and share these with you here and on my social platforms.

Watch this space or head over to FORACHEF on Instagram, X and Linkedin.

#keepitwild