While many gardeners look forward to daffodils and tulips, one writer finds the true herald of spring in edible alliums like wild garlic. Unlike traditional spring bulbs, these plants offer both beauty and a peppery addition to the kitchen.
Wild garlic (Allium ursinum) is the most well-known of the group, with strongly flavoured leaves that carpet woodland floors. Its white, star-shaped flowers are also edible, though gardeners are urged to leave most for pollinators. The plant has naturalised in the writer's front garden, providing a reliable spring harvest.
Two other edible alliums are crow garlic (Allium vineale) and three-cornered leek (Allium triquetrum). Crow garlic resembles a skinny chive with an oniony scent, best used as a garnish. Three-cornered leek spreads aggressively and is less palatable but abundant; it is illegal to plant it in the wild due to its invasive nature.
Gardeners can introduce wild garlic via bought bulbs or donated plants, but should be cautious as it can become difficult to contain. The writer, however, welcomes its spread, rejoicing in its reappearance each spring as a true sign of the season.
