Edible Plants

All About Wild Garlic

A close relative of chives and onions, wild garlic is an unmistakable plant, identified by its strong smell. When in season, wild garlic grows in abundance in moist woodland. Late March to June is the perfect time for enthusiasts to venture out and forage this pungent plant in the forest. Wild garlic can be found in several forests in Limburg, including woodlands in Berg en Terblijt and Bemelen. The leaves and flowers can be eaten raw and pack a powerful punch. Young leaves are delicious when added to soups and sauces.

Dave Beckers, Chef banqueting at Château Neercanne, has created a delicious oil and pesto to incorporate into your dishes at home.

Wild garlic oil


100 grams wild garlic, washed
300 grams sunflower oil or olive oil
3 grams salt


  1. Blanch the wild garlic in boiling water for about 40 seconds.
  2. Drain the water and immediately rinse in cold water. (this is very important to keep the vibrant, green colour).
  3. Add the wild garlic, oil and salt to a blender and blitz until pureed.
  4. Pass through a fine sieve, bottle it and store in the fridge. It can be used straight away and will store for a few weeks.

 Serving Suggestions

  • Drizzle over salads, pasta or potatoes
  • Rub over meat before cooking
  • Incorporate into emulsions such as mayonnaise

Wild garlic pesto


200 grams wild garlic, washed
3 garlic cloves
200 grams Parmesan cheese
15 grams capers
500 grams good quality olive oil
Juice and zest of 1 lemon (wash well beforehand)
80 grams roasted pine nuts
20 grams salt


  1. Add all ingredients to a blender or food processor and blend to a paste that’s not completely smooth. It should have a slightly coarse texture. Taste and season as necessary.
  2. Cover the pesto and put into the fridge to chill (for up to a week) if not using right away, or store in the freezer for up to 6 months.

Serving Suggestions

  • Spread on a fresh or toasted baguette
  • Toss with pasta salad
  • Stuff inside chicken breasts or use as marinade for lamb

Looking for an utterly delicious wild garlic recipe?
Try Chef Gilbert’s wild garlic tortellini , Chef Raymond’s rustic wild garlic smashed potatoes with smoked salmon or if you prefer asparagus try chef Otto’s recipe.

Wild Garlic recipes

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