If you go down to the woods today or any day in the next week or so, you should find swathes of wild garlic. Right now is the time to pick it, while the leaves are young and at their most tender for cooking.
Although it looks more beautiful later on, when the small white flowers pierce out from amongst the lush greenery, it becomes a little more fibrous to eat.
Even if you aren’t able to go foraging for it yourself in the woods, this delicate wild plant has now become available in farmers’ markets and specialist shops, so it’s worth seeking it out to enjoy it during the short season. Although called ‘garlic’, its flavour is more like a gentle spring onion and when cooked, it is only softly pungent and enhances other flavours, rather than overpowering them.
Supplemented with a few spinach leaves from my garden (still going strong despite being overwintered), all I needed were fresh eggs, a spoonful of ricotta and fresh herbs to make the perfect early spring dish.