The pungent leaves of wild garlic are on all the market stalls this month (April). In the wild they are easy to confuse with lily of the valley (poisonous), but crush a leaf between your fingers and the oniony scent will tell you if it’s wild garlic or not. Also known as Ramsons in English, and as ‘bear garlic’ in many other languages (aglio orsino, medvehagyma, bärlauch–its botanical name is Allium ursinum), it goes delightfully with eggs and rice. I use it in risottos and omelettes and to make baked frittata:
Wild garlic frittata
Pre-heat the oven to about 190°C. Lightly grease a flan dish.
Beat together six eggs, chopped wild garlic (plenty of it), a generous slug of milk, grated parmesan cheese, salt and pepper.
Pour it evenly into the flan dish and pop in the oven. Take it out after 25 minutes. Ready to eat. Serves 4. Easy as pie.