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Had some really fresh fish (Brill if my memory serves)wrapped in young leaves and steamed. Part of a truly memorable meal eaten 30 years ago in darkest Devon.

Asked the chef where to find it and he explained the steam side habit adding with a big grin "For God sake don't pick any Water Dropwort with it". The man had a stange sense of humor.

hello again folks, glad to hear the stir fry suggestion was a hit.

Pleased you enjoyed the wild garlic and well done auntie marion too for the stir fry suggestion.

Thanks alot guys, I tried a few recipes out at the weekend, and my favourite has to be adding it to a stir fry, just like auntie marion said!

I think there are recipes on this site and the beeb one using wild garlic aren't there? We have some growing nearby, I have to admit I don't often go gather but finely chopped like chives or parsley, sprinkled on bread, in soups, sauces, salads and meat dishes it is delish.

Hi Kirsty one of my favourite plants.

I use all of the plant, bulb, leaves and later in the season the flowers too. By the way once it starts to flower the leaves begin to lose some of their flavour but this is made up for as the flowers have an even stronger flavour and aroma, my mouth is watering as I type this.

All parts have a deliciously mild flavour. The leaves, when they are young washed and finely shredded are great in a salad adding just that nice hint of garlic. Once the plant is bit older they really need to be cooked. The whole plant, along with some potatoes and parsley makes a tasty soup.

I actually prefer the taste to normal garlic. Just use it wherever you would have used normal garlic or chives. I just wish I could grow it in my tiny and far too dry garden. However the exercise going into the woods and beside streams to pick some does me good anyhow.

I was thinking more about the leaves really, but thanks for the help, that sounds great

if its the stems you are talking about, you can treat them like spring onions in stir fries, salads etc., but they are a bi tougher!