The pungent scent drove me onwards, deeper into the woodland … in search of that sign of Spring, wild garlic.

As a child, some of my happiest times were spent on my Grandmother’s family farm in Co Tipperary, climbing over stiles in the early morning with my great-uncle looking for wild mushrooms, or off into the woods to collect armfuls of wild garlic.

Last year, I made pesto from the bunches I collected – it had a distinctive pungency but, perhaps, it lacked the intensity of basil.

On the farm it was swirled through our mashed potato, in place of cabbage, to make Colcannon

I think the simplest way is the best; I use it as a fresh (and free!) Spring green with whatever vegetables I have available

Here I’ve added it to Bulghur wheat, along with lemon juice and garlic (mint if you have some available) to make Tabbouleh.

Wild garlic (Allium ursinum) has been widely eaten in Europe since the Mesolithic era. It is found in damp, deciduous woodlands. It is said to aid digestion, contains Vitamin B and folic acid.

Foraging is very much the zeitgeist, and indeed we all happily collect blackberries from the hedgerows in autumn. Fresh, healthy and free.

But please take care when foraging, learn from someone experienced …. just in case!