Wild Garlic

This wonderful rare herb that appears in March, is a treasure in the kitchen with some surprising health benefits.

This wonderful rare herb that appears in March, is a treasure in the kitchen with some surprising health benefits. It also pairs beautifully with white meat, salmon and vegetables.
A wild garlic and pine nut pesto, added to a nettle soup, a delicious crust for salmon, or a in a salsa verde.
  • Wild garlic, native to Britain, is also known as bear leek, bear’s garlic, broad-leaved garlic, buckrams, ramsons, wood garlic and can grow to heights of between 45 and 50 cm.
  • It is widespread across most of Europe. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions.
  • Leaves appear in March and are best picked when young. The flowers emerge from April to June and can add a potent garlic punch to salads and sandwiches.
  • It is considered to be an ancient woodland indicator species.
  • Genus: Allium and the species A. Ursinum Family: Amaryllidaceae.


Vitamin C 45mg/100g (101% RNI)

Is an antioxidant required for a large number of metabolic functions in the human body. It also aids in immunity and in healing wounds and can repair tissues (like collagen). Helps in the absorption of iron and alongside other nutrients, such as zinc, vitamin E and lutein, can prevent age related macular degeneration.

Calcium 96.42mg/100g (10% RNI)

Your body needs calcium to build and maintain strong bones. Your heart, muscles and nerves also need calcium to function properly. Calcium, along with vitamin D, may have benefits beyond bone health, as some studies suggest it can protect against cancer, diabetes and high blood pressure.

Potassium 558mg/100g (15.5% RNI)

Helps regulate fluid balance in the kidney, muscle contractions and nerve signals. A high-potassium diet may help reduce blood pressure and water retention. It may also protect against stroke and prevent osteoporosis and kidney stones.

Vitamin A 188ug/100g (31% RNI)

It maintains health of certain tissues like those in the retina. It also helps in growth and keeps the skin healthy and promotes regular development of skeletal tissue and teeth. It is also viewed as being a key factor in immunity.

Iron 1.30mg/100g (15% RNI)

Iron helps to increase the production of red blood cells – boosting circulation, which means more oxygen and nutrients are transported throughout your body. This increase in circulation is the key to improving brain function, as more oxygen and nutrients to the brain can lead to better brain health and faster response time. Vegetarian sources of iron (called non-heme iron) need the addition of vitamin C to help absorption.