Why I love Foraging For Wild Garlic In Dorset

There’s something quietly magical about stepping off the beaten path and into a carpet of green, the air rich with the scent of garlic. If you've ever wandered the woodlands of Dorset in spring, you’ll know exactly what I mean. Wild garlic—also known as Ramsons—bursts into life from March to May, transforming shady woodland floors into lush, edible meadows.

Whether you’re a seasoned forager or just fancy something a little different on your Sunday stroll, Dorset is the perfect place to start your wild garlic adventure.

Why Forage Wild Garlic?

Foraging for wild garlic is a rewarding way to connect with nature while gathering a delicious and nutritious ingredient. Wild garlic has a distinctive aroma and flavor that enhances many dishes. It’s packed with vitamins and antioxidants, making it a healthy addition to your meals. Foraging also promotes sustainability, as it reduces reliance on store-bought produce and encourages seasonal eating. Plus, spending time outdoors searching for wild garlic can be a peaceful, mindful experience that deepens your appreciation for the natural world.

Where to Find It in Dorset

Dorset’s rolling hills and ancient woodland make it prime territory for wild garlic. Here are a few top spots to check out:

Hooke Woods near Beaminster – A dreamy woodland that often erupts with garlic and bluebells at the same time.
Thorncombe Wood, just outside Dorchester – Great for a peaceful walk with plenty of wild edibles along the way.
The Purbeck Hills – Some of the shaded paths on the lower slopes and near streams are prime spots in early spring.
Powerstock Common – A wildlife-rich area with ancient woodland, ideal for spotting garlic and other spring plants.

Remember to check access rights and stick to public footpaths or common land.

How to Identify Wild Garlic

Look for:

Long, lance-shaped green leaves growing in clusters.
A strong garlicky smell—once you’ve sniffed it, you’ll never forget it.
In later spring, delicate white star-shaped flowers bloom above the leaves. The stems are a triangular shape.

The stem of the Wild Garlic Flower is triangular.
Important tip: Don’t confuse it with lily of the valley or Lords-and-Ladies, which are toxic. If it doesn’t smell like garlic, leave it be!

Foraging Etiquette

Take only what you need – Leave plenty for others and for the ecosystem.
Snip, don’t uproot – Use scissors to cut leaves, and avoid pulling up the bulb.
Stay sustainable – Forage away from roadsides (pollution) and paths (dog zones).

What to Do with It

Wash you garlic thoroughly. I soak mine in cold water in the sink and sprinkle with Himalayan salt to kill of any bugs or nasty's

Here are a few quick ideas on what to go with your haul once its clean:

I use some of the leaves to freeze. I chop them and lay it flat in a freezer bag and make indents with the back of a knife in cube shapes so once frozen I can snap a cube off and use in my cooking.

I put the remain leaves in the dehydrator and dry them. This doesn't take long and then whiz them into a power in the food processor and pop the wild garlic leaf powder in a jar. This is really hand to add a teaspoon to soups etc.

If I am able to collect the closed flower buds, I pickle them and they are delicious on a salad.

The flowers and stems make great pesto so nothing is wasted!

Wild garlic pesto – blitz with olive oil, lemon, nuts, and cheese.
Stir into risotto or pasta dishes for a garlicky green twist.
Add to bread dough for a fragrant wild garlic loaf.
Top pizzas or mix into scrambled eggs.

The flavour is gentler than cultivated garlic, with a fresh, almost grassy vibe that works beautifully in so many dishes.

Each year I make wild garlic butter and freeze it and it lasts for ages and just a dollop melted down on a steak take it to a whole new dimension.

Final Thoughts

Foraging for wild garlic in Dorset is one of those simple pleasures that connects you with the seasons, the landscape, and your food in a deeply satisfying way. Plus, it’s a great excuse to get muddy boots and fresh air. If you haven’t tried it yet, this spring is the perfect time to start.

And who knows—you might end up discovering a new favourite patch of woodland along the way.

I would love to know if you give it a try and please share your favourite wild garlic recipe too!

Sue x