Wild Garlic Soup
Wild garlic has a short season – normally for a few months from the end of March. You can buy it in markets or you can also forage it. Wild garlic has tiny white flowers and bright green leaves and is commonplace in woods and forests. The leaves have a distinctive and subtle garlic flavour. Garlic is widely known for its antibacterial, antibiotic and possible antiviral properties. It is also anti-inflammatory and has many phytochemicals.