With spring comes many wonderful foods, and wild garlic is one of my favorites. The London markets are full of it now, and should continue to be for the next month or so.
Rest assured that I will be taking full advantage. I use wild garlic the same way that I would use spring onions (they have a similar taste, but wild garlic is better). Here it is in scrambled eggs with courgettes. Yum!
One tip: wild garlic takes only a minute to wilt, so don’t overdo it. For example, don’t add it to eggs until they’re almost done.