Also known as Bear leek, wild garlic is an edible plant that emerges in April and can be foraged right through summer. Use it when cooking to add great flavour to your favourite recipes.
Read our expert guide on wild garlic here.
- A month-by-month guide to foraging
- Foraging in March: tangy sorrel
- Wild garlic guide, where to find, how to cook it and recipe ideas
Cow parsley is a member of the carrot family and is often confused Queen Anne’s Lace, although they aren’t the same thing. It’s an excellent herb to give your dishes a bit of a twist.
Read our expert guide on cow parsley here.
Garlic mustard flowers in April, it’s also known as Jack-by-the-hedge and hedge garlic. Use it in sauces, dressings and soups to add a taste of peppery garlic.
Main image: Wild Garlic/Credit: Getty Images
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