If you’re using your time outside wisely, you may have come across some wild garlic. See the photo below to know exactly what it looks like. If you break off a leaf and smell it... you’ll know that you’ve got the right stuff!

The benefits of garlic are huge, it is antibacterial, antibiotic and has antiviral properties. At this point in time, it’s more important than ever to keep the health of your immune system on point. Garlic is great for the respiratory system because of a compound in it called allicin. The only way it can leave the body is through the mouth (hence the sulphur smell) and on its way, it picks up any viruses, expelling them from the body. Magic.

So if you fancy going foraging... keep an eye out for wild garlic. When you do - break off a couple of bunches from the stems, leaving the roots in the ground so that they grow again next year.

The best and easiest thing you can do with wild garlic is to create it into pesto (I then put this with pasta + salads) so here is the quick recipe I used on Monday.

Ingredients
2 bunches wild garlic
3 handfuls spinach
2 tbsp extra virgin olive oil
1/2 lemon
Handful pine nuts/walnuts/pumpkin seeds
Salt + pepper
(you could also add Parmesan but leave it out to keep it vegetarian)

Method
• Wash your wild garlic... there are plenty of wild animals walking around and doing their business in those areas so it’s essential they get a good rinse.
• Place all ingredients into a blender (I use a nutri-bullet) and whizz. Taste and if necessary, add more lemon or seasoning. Done.

You can add pesto to a LOT of things - pasta, salads, pizza, greens, salmon/chicken.

Enjoy xx