Here is everything you need to know about foraging and using wild garlic all in one handy place.

From identifying the two most common kinds allium ursinum & allium triquetrum to preserving the delicious taste for months to come. First our inhouse forager and gardener Vicky Chown takes you through identification and some safety tips, then our resident chef Jo March takes you 4 simple preserving recipes to get the most out of this tasty plant.

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