It’s the season to go wild about garlic!

Wild garlic is already widely available in Cork, especially in damp, shaded woodlands, riverbanks, as well as country lanes from April to June. Now is the perfect time to forage for this aromatic herb and use it as part of your home cooking.

Ramsons is the only native garlic that grows in Ireland. Unlike its shop-bought counterpart, wild garlic boasts a fresher, more intense flavour, with subtle variations in taste depending on where it's found.

Head of Culinary, Hannah Duxbury-Pardoe from food box delivery service HelloFresh Ireland commented on the importance of garlic in cooking.

“Garlic stands as one of the most indispensable ingredients worldwide, its versatility and rich flavour is perfect for adding depth and aromatic flavour to a wide range of dishes.”

Here’s some tips for getting the most out of cooking with garlic:

Garlic-infused oil

Garlic-infused oil is a versatile ingredient that can add depth to many dishes and is cheaper than supermarket versions.

“To make your own garlic-infused oil, gently heat olive oil in a saucepan over low heat and add crushed garlic cloves (about 2-3 cloves per cup of oil). Let them simmer for 5-10 minutes, being careful not to let the garlic brown,” Hannah suggested.

Remove the pan from the heat and allow the oil to cool completely and strain out the garlic cloves and transfer the infused oil to a clean, airtight container. Use garlic-infused oil for sautéing vegetables, drizzling over pizza, or tossing with pasta. Store in the fridge for up to 2-4 weeks.

Wild garlic pesto

For a nutrient-packed twist on traditional pesto, incorporate wild garlic into your recipe.

“Combine 100g of fresh wild garlic leaves with 25g of toasted pine nuts and 50g of grated Parmesan cheese,” Hannah said. “Add a squeeze of lemon juice for brightness, then blitz in a food processor, gradually drizzling in olive oil until smooth, and season with salt and pepper.”

This versatile pesto is great as a spread for sandwiches, a sauce for pasta, or a dip for veggies. Store in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for longer storage.

Roasted garlic

Roasting garlic tones down its raw flavour and brings out its natural sweetness, giving it a creamy, caramelised quality instead.

“Preheat your oven to 200°C and cut the top off a head of garlic to expose the cloves, leaving the bulb intact. Drizzle with olive oil, sprinkle with salt and pepper, then wrap tightly in tin foil and place on a baking sheet. Roast for 30-40 minutes, or until the cloves are soft and golden brown,” Hannah advised.

Once cooled, squeeze the roasted cloves out of their skins and use them in mashed potatoes, spread on bread, or stir into sauces for a rich, sweet garlic flavour that adds depth to meals.

When to add it

Adding garlic at different stages of cooking can significantly impact the flavour profile of your dish.

The timing of adding garlic alters its intensity and character, whether you seek a punchy hit or a subtle, aromatic undertone. When sautéing garlic, it's crucial to monitor the heat and timing to avoid burning, which can result in a bitter taste. Heat oil or butter in a pan over medium heat, then add minced or sliced garlic. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant and just beginning to turn golden.

“For dishes like soups, stews, or sauces, adding garlic at the beginning allows it to infuse the entire dish with its flavour as it simmers and melds with other ingredients,” Hannah said. “Finely minced or crushed garlic added towards the beginning of cooking releases its aroma and flavour gradually, while adding whole cloves towards the end imparts a punchier essence.”

For quick & easy meal inspiration, visit the HelloFresh Ireland at hellofresh.ie/recipes.