Wild garlic can be stirred into risottos or omelettes, added to soups or used in sauces to accompany meat and fish.

Every year, like clockwork, chefs lose their minds. “We make sure wild garlic appears on our menu every spring to celebrate its return,” says Clare Coghill of Café Cùil on the Isle of Skye.

While it may be a bit labor-intensive at the start, this recipe for wild mushrooms “au poivre” yields “the holiday dish of my ...