The long, elliptic leaves are accompanied by angular (three-sided) flowering stems from April to June with umbels of white flowers at the top.The garlicky leaves as well as the flowers and seed pods are edible.

Lovely taste in a spring frittata with nettle! Recipe for Wild Garlic & Nettle Frittata here . Other uses include pesto, garlic butter (turn freakishly green!), and adding it whilst cooking in sauces and stir fries.