Wild garlic season is brief, bright, and unmistakable.
Each spring, woodland floors come alive with glossy green leaves and that familiar, savoury scent that signals the start of the growing year. Known traditionally as ramsons (Allium ursinum), wild garlic has been gathered for generations as one of the first fresh flavours after winter — celebrated less for subtlety, more for its joyful abundance.
Our Wild Garlic Salt is made by foraging young leaves at their peak, blending them with organic sea salt, then drying them gently to preserve the colour and character. The process is simple and deliberate, allowing the flavour of the plant to shine without overpowering it.
The result is a vibrant, savoury seasoning with a deep green hue and a clean, garlicky warmth — softer and more rounded than raw garlic, but still unmistakably wild. It brings depth to everyday cooking without dominating the dish.
Sprinkled over roasted vegetables, stirred into soups and stews, folded through butter, or used to finish eggs, potatoes, and bread, this is a kitchen staple that earns its place quickly.
It’s a small jar of spring woodland — made to be used generously.
Wild foraged garlic leaves (Allium ursinum), organic sea salt
• Made with hand-foraged wild garlic
• Small-batch and seasonally produced
• Savoury, aromatic, and deeply green in flavour
• A versatile everyday seasoning
To learn more about wild garlic, its seasonal ecology and traditional use, see our Forager’s Guide to Wild Garlic.
Wild garlic season is brief, bright, and unmistakable.
Each spring, woodland floors come alive with glossy green leaves and that familiar, savoury scent that signals the start of the growing year. Known traditionally as ramsons (Allium ursinum), wild garlic has been gathered for generations as one of the first fresh flavours after winter — celebrated less for subtlety, more for its joyful abundance.
Our Wild Garlic Salt is made by foraging young leaves at their peak, blending them with organic sea salt, then drying them gently to preserve the colour and character. The process is simple and deliberate, allowing the flavour of the plant to shine without overpowering it.
The result is a vibrant, savoury seasoning with a deep green hue and a clean, garlicky warmth — softer and more rounded than raw garlic, but still unmistakably wild. It brings depth to everyday cooking without dominating the dish.
Sprinkled over roasted vegetables, stirred into soups and stews, folded through butter, or used to finish eggs, potatoes, and bread, this is a kitchen staple that earns its place quickly.
It’s a small jar of spring woodland — made to be used generously.
Wild foraged garlic leaves (Allium ursinum), organic sea salt
• Made with hand-foraged wild garlic
• Small-batch and seasonally produced
• Savoury, aromatic, and deeply green in flavour
• A versatile everyday seasoning
To learn more about wild garlic, its seasonal ecology and traditional use, see our Forager’s Guide to Wild Garlic.
