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With the end of the brief wild garlic season rapidly approaching, and the sun finally shining – or trying to, at least – what better way to spend a day than going foraging and cooking up a storm. Thankfully, due to its unmistakable scent, wild garlic is one of the easier plants to identify/find in your local woodland, forest or riverbank. With the end of the short season rapidly coming to a close, we wanted to share a delicious, and nutritious, way to preserve one of our favourite spring greens. This recipe for fermented wild garlic is quick and easy, and makes a tangy salty side dish that makes a great addition to many dishes. We’ve adapted this great recipe from The Grizzly Foragers.

Makes 1L jar


2 tsp sea salt
1kg wild garlic leaves, washed, drained and dried as much as possible
1/2 tsp black onion seeds


  1. Place the leaves in a large tray, one handful at time, sprinkling a little salt on after each handful and massaging it into the leaves.
  2. Place a smaller tray on top of the leaves, fill it with water to weigh it down and leave at room temperature for 24 hours.
  3. Transfer the onion seeds, the leaves and their juices to a sterilised jar, one handful at a time, pushing them down with a spoon between handfuls to expel juices.
  4. There should be enough liquid to submerge the leaves – if not, add a little bottled water (not tap water).
  5. Place a pickle weight, sandwich bag filled with water, or other makeshift weight on top of the leaves to ensure that they are fully submerged.
  6. Close the lid and store in a cool, dark place for 5-7 days to ferment.
  7. Taste the leaves daily to see how you like them – the flavour will become more intense the longer the fermentation process.
  8. Once happy with the flavour, seal the jar and place it in the fridge, to stop further fermentation.
  9. Your wild garlic leaves will keep for 12-18 months, and make a great garnish, or base for other dishes.

Other great ways to use wild garlic:

Soup: add wild garlic to your favourite soup or broth base pre-blending for a vivid green colour and fresh garlic flavour.

Pesto: substitute basil for wild garlic for an alternative pasta dish.

Butter: blitz a handful of wild garlic with 250g soft butter and a pinch of sea salt for a delicious addition to your sandwiches.

Freeze: another way to preserve the herb – wash and dry the leaves well, and transfer to a freezer bag to prolong wild garlics’ short season.