Harvesting Wild Garlic in March, and Using it Three Ways

Wild garlic season well established … and if I’m a few weeks late to the party. However In this video I take you from Bournemouth town centre out to the Dorset countryside to forage real wild garlic (ramsons), not the three‑cornered leek that pops all over Bournemouth like a rash - that I keep being told is wild garlic. Along the way I share tips on legal picking, washing, preserving, dehydrating and cooking — including wild garlic oil, wild garlic salt‑dust, and a surprisingly good wild‑garlic‑boosted chilli con carne. Note - I do not do identification as this is something I cannot advise on. If you’re into foraging, allotment life, simple cooking, or just want ideas for using ramsons before the season ends, this one’s for you. Like, comment and subscribe if you enjoy these taste‑and‑time adventures — it really helps the channel grow. TIMESTAMPS 00:00 Welcome and Dad Joke 01:34 Foraging 09:10 Washing 12:51 Wild Garlic Oil 20:51 Dehydrating 23:51 Adding to Chilli Con Carne 26:39 Wild Garlic Nuts 37:44 Byeeee