Regular readers of Green Jam Jar will know how much I look forward to wild garlic season. For me it kicks off the start of spring and gets the first foraging of the year underway. It’s so versatile in the kitchen there is really no excuse not to use it in some shape or form. I covered it in oil, made several jars of pesto and chucked handfuls into almost every dish. Then, feeling a little creative I tried my hand at a hearty soup with wild garlic as it’s star performer. Not only was it delicious I’m hoping it cranked our immune systems up a notch. You’ll find the leaves growing wild in shady or forested areas. Be sure to gather them before they flower and enjoy them in their prime. Remove as much of the white stalks as you can- they are a little bitter. Everyone has their own version of wild garlic soup. What’s yours?