Wild Garlic Flower Tempura

🧄 Wild Garlic

(Allium ursinum)

A springtime legend with bright green leaves, punchy garlicky flavour, and white starburst flowers that look like fairy fireworks. Every part of Wild Garlic is edible—and every part screams “I foraged this and I’m fabulous.”

👉 Grow your own wild garlic wonderland

🌱 Use the leaves in spring, the flowers in early bloom, and the seed heads later on if you’re feeling bold.

Ingredients:

• Wild Garlic flowers

• Light tempura batter (flour + fizzy water)

• Neutral oil for frying

• Sea salt and lemon

Method:

1. Dip flowers into cold batter and fry in hot oil until golden.

2. Drain, then sprinkle with salt and a squeeze of lemon juice.

Serving Tip: Serve as a wildflower pub snack or as the fanciest sidekick your roast chicken’s ever met.