It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. It flowers before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. Wild Garlic is also considered to be an Ancient Woodland Indicator (AWI) species.
Here's a fab recipe for Wild Garlic Pesto, but watch out - it's strong stuff!
1 large bunch of wild garlic, washed
1 small bunch of curly parsley, washed
60g pine nuts, toasted
60g parmesan cheese
150ml olive oil (I mixed half extra virgin, half normal)
squeeze of lemon juice
salt and pepper
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping etc etc.