Forget daffs – it’s edible alliums like wild garlic that spell spring in the garden for me

You can pep up your cooking by growing wild garlic, crow garlic and three-cornered leek

Unlike most gardeners, I’m not especially captivated by spring bulbs. I do love that they symbolise the return of fairer weather, but I only have the tulips and narcissi that I adopted when we moved here and, every autumn, I fail to consider planting more to replenish their dwindling numbers. Lucky for me, I also adopted the kind of spring bulb that I’m more inclined towards – because they’re edible. Wild alliums are what I’m really looking for to herald the arrival of spring.

Too many edible wild plants are only edible in theory, in my opinion. I’m mostly of the “just because you can, doesn’t mean you should” school of foraging. But that’s not the case when it comes to the most well-known member of this wild allium group. The strongly flavoured leaves of wild garlic (Allium ursinum) cover the woodland floor wherever they are resident, producing clusters of white, star-shaped flowers that are edible too – but leave most of them for the pollinators please! I’m a big fan of this delectable plant and am fortunate enough that it has made a home in my front garden. As with all foraging endeavours, make sure you’re 100% certain you have identified the plant correctly, pick where you are allowed, and always leave plenty behind. Fortunately, when it comes to this group of plants, it’s fairly easy to know if you have gone wrong as all the leaves should smell strongly of and taste like garlic or onions.