When freshly dug up, the bulblets are nice chewed (dip in boiling water for a few seconds to soften them) and you could also use one or two crushed over a nice piece of steak or even a hamburger - great way to liven up supermarket burgers!

If you've got wild garlic growing in your garden, by now (early June) the leaves and flowers should have vanished and if you dig down about 1 or 2 inches where they were, you'll find loads of the bulblets. Harvest them all, and the plant will still reappear next year.

If you don't like the flavour, offer them to the Head Chef of a local high class hotel, he'll probably jump at the chance to use them in some of his cullinery dishes. He might even offer you a free dinner or a bottle of wine.