Wild garlic goes by many names, but we believe that “bear’s garlic” best highlights its widespread woodland appeal. And as perhaps our most versatile foraged green, it is certainly easy to see why the bears love it so. The bulb, leaves, and flowers are all edible whether raw or cooked, with a lighter, sweeter, and more palatable garlicky character than traditional, bulb garlic. As its season unfolds, from late winter through spring, foragers find ample uses for every stage of its evolution, but timing is critical for peak-season picking. When timed just before the bloom, you get the plant in its fullest form, before it drifts toward harsher, more bitter flavors that will obscure its best character if left in the ground for too long. As presented here, we love green garlic as a salad focal point, garnish, or weaved into complex recipes like soups or roasts.