If you’re lucky enough to have some of this wild garlic growing nearby (and our hedgrows are full of it!) now’s the time to be adding it to almost anything and everything savoury – bread and cheese scones, dressings, pesto, soups, omelettes, sauces, salads – the list is endless. If you’re unsure if you’ve found the real thing and not something inedible, pinch the leaf and be prepared for the unmistakeable aroma. Just make sure it comes from an area where pet fouling isn’t a problem
A quick look round the garden this morning confirms that recent storms seem to have left us relatively unscathed. The snowdrops are in their last few days of pristine purity, meantime the rhubarb is rocketing away, the camelia’s still in full flower and the goldfish are rising towards the warmer water at the top of the pond. Spring can’t be too far away, can it?