Harvested in wet, fresh undergrowth, it is an herb that is intense but has a less agressive flavour than common garlic. It is the wide green leaves that are eaten, as well as the flowers and bulbs. It is a spring plant rich in vitamin C.
Dry, wild garlic can be handy all year round. It fits easily in our daily kitchen, it is possible for example to incorporate it into a soup or salad dressing. It replaces basil in a pesto, combined with other spices such as pine nuts and pepper. Mixed with fresh cheese or oil, spread on toast, it offers an original and popular alternative to classic aperitif crackers. Also to cook in sauces, with fish or poultry, to sprinkle on a pizza or to add rice or pasta to the cooking water.