Wild garlic has long been known for its herbal properties in cooking and medicine. The leaves in particular are used to add flavour to a wide range of dishes such as dips, herbal butter or pesto.
Care should be taken when picking wild garlic, because this is a plant which can easily be confused with lily of the valley, the sprouting leaves of the meadow saffron, or the young leaves of the wild arum. These plants are toxic and can even have fatal effects.