Have you ever taken a springtime stroll through a shady wood and thought, 'can I smell garlic?' If yes, that will be the very tasty ramsons or wild garlic. Pungent and delicious, the leaves and roots can be consumed, being less powerful than cultivated garlic.
A relative of the onion, its posh title is allium ursinum but, depending on region, is often called; wood garlic, bear's garlic, broad leaved garlic and buckrams. Not bad for a woodland perennial. Flowering from March to June it is found in most woodlands or you can plant some at home. Rub some crushed leaves on your hands, the scent is lovely.