If you’ve been cycling or walking through forest recently you may have picked up an often quite strong scent of garlic in the air. In season between late winter and spring, wild garlic (also, ramsons or bear’s garlic) grows in prodigious quantity in damp, deciduous woodland. It can be identified not only by its garlic-like scent, but also by its distinctive lush green leaves and pretty white petals. If you can get your hands on some, and I’d be surprised if there isn’t any nearby, then it has many culinary applications, chief among which is Wild Garlic Pesto.