Wild garlic is one of my favourite seasonal ingredients. It’s a beautiful herb with delicious flavour and is incredibly easy to forage. March and April is the time to go picking, and wild garlic is hard to miss. It’s one of the first plants to carpet the
Violets have leaves and flowers that are edible and they can also be used to thicken soup. Young leaves can be used in salads, and the flowers can be used in jams. They can be used to thicken soups and may be added to wild okra and lamb's quarter.