Here is everything you need to know about foraging and using wild garlic all in one handy place.
From identifying the two most common kinds - allium ursinum & allium triquetrum - to preserving the delicious taste for months to come. First our in-house forager and gardener Vicky Chown takes you through identification and some safety tips, then our resident chef Jo March takes you 4 simple preserving recipes to get the most out of this tasty plant.
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