Business updates from around the counties
Spring in Sussex means two things: tender asparagus spears poking through warm soil and the garlicky, lemony sweep of wild garlic carpeting hedgerows. If you grow asparagus in a backyard plot or forage wild garlic on a weekend walk, this guide helps you turn those seasonal treasures into dishes that celebrate freshness, texture and simple technique. You’ll get a practical harvesting calendar, responsible foraging tips, pairing and preservation methods, plus two tested recipes, a Parmesan shortcrust tart and a bright spring risotto, designed to showcase Sussex asparagus and wild garlic at peak flavour.
Sussex asparagus and wild garlic both have short, intense seasons in spring, and hitting them at the right time makes a huge difference to flavour.
• Late March–mid April: First spears. In mild winters you may see early spears from late March. Harvest only thin spears at first to help crowns establish. These early shoots are sweet and delicate, perfect for steaming or light sautés.
• Mid April–early May: Peak season. This is the richest window for both asparagus and wild garlic. Spears are thicker and more robust: wild garlic leaves are broad and fragrant. Plan your biggest cooking and preserving sessions here.
• Mid May–late May: Decline and fern growth. As crowns need to rebuild energy you should taper harvesting. Let some spears grow into ferns to feed the plant for next year. Wild garlic foliage will begin to yellow and, once it flowers and sets seed, the leaves are less desirable.
Practical cues to watch for in Sussex: soil warming after a fortnight of settled weather triggers asparagus pushes: wild garlic leaves appear as a low, glossy rosette in damp, shady copses beneath beech and ash. If you’re growing asparagus in a plot, staggered harvests over 4–6 weeks keeps plants healthy and gives you a steady supply for recipes and preserving.
Foraging wild garlic in Sussex is rewarding, but you must be careful and legal.
Identification: Wild garlic (Allium ursinum) has bright green, lance-shaped leaves in pairs or clusters, and a distinctive onion-garlic aroma when crushed. In spring it produces umbels of white star-shaped flowers. Key lookalikes include lesser celandine and lily-of-the-valley, which are toxic, both lack the garlic smell. Always smell the leaf before you pick.
Laws and access: You’re allowed to forage for personal use on open access land in the UK, but not on private property without permission. National Trust or local council land may have specific rules, check signage or websites. Never uproot plants: take only leaves or stems and leave enough for wildlife and plant regeneration.
Safety and etiquette:
• Harvest sustainably: take no more than a third of the plants in any patch.
• Avoid polluted sites: don’t pick near busy roads, dog-walked paths, or areas treated with pesticides.
• Wear gloves and a good basket: keep species separate in your bag to avoid contamination.
If you’re new to foraging, join a local Sussex foraging walk or use a reputable field guide until you’re confident. Foraging responsibly keeps these seasonal resources available for everyone and protects local biodiversity.
Sussex asparagus and wild garlic work beautifully together because asparagus has a subtle, sweet grassy flavour while wild garlic brings bright umami and herbal lift. Think about balancing texture and intensity.
Flavour pairings:
• Dairy: butter, cream, crème fraîche and Parmesan heighten asparagus’s sweet notes and tame wild garlic’s bite.
• Acid: lemon zest or a splash of good white wine cuts richness and brightens the dish.
• Nuts & seeds: toasted hazelnuts, walnuts or pine nuts add crunch and a toasty counterpoint.
• Proteins: soft-poached eggs, smoked salmon or grilled chicken make elegant matches, the garlic pairs especially well with smoked or cured fish.
Techniques to know:
• Blanching and shocking: quick-blanch asparagus to keep colour and texture. Shock in iced water immediately.
• Char: brief charring on a hot griddle adds caramelised notes to thicker spears.
• Pesto: wild garlic pesto (leaves, nuts, cheese, oil) is a superb all-purpose condiment. Use it stirred into pasta, dolloped on fish or as a risotto swirl.
Use light-handed seasoning, wild garlic is surprisingly assertive. Always taste as you go and add leaves gradually if you’re making a raw sauce.
To enjoy Sussex asparagus and wild garlic beyond peak season, preserve smartly.
Blanching & freezing asparagus: Trim woody ends and cut spears to uniform lengths. Blanch in boiling salted water 2–3 minutes for thin spears, 3–4 for thicker ones. Shock in iced water, drain, pat dry and freeze on a tray before bagging, this prevents clumping. Frozen asparagus is best used in soups, bakes or risottos rather than eaten raw.
Wild garlic freezing & pesto: For pesto, blitz leaves with toasted nuts, Parmesan and oil: portion into ice cube trays and freeze. You can also freeze roughly chopped leaves in airtight bags, they’ll brown slightly but keep flavour for months.
Infusions & vinegars: Make a wild garlic oil or infused vinegar in spring, but always heat-treat oil-based infusions to reduce botulism risk: gently warm oil and leaves together and store in the fridge, using within a couple of weeks. For a pantry-stable flavour boost, steep wild garlic in white wine vinegar for a week, strain and use for dressings.
Storing fresh asparagus: Stand trimmed asparagus spears upright in a jar with an inch of water and loosely cover with a plastic bag in the fridge, this keeps them crisp for up to a week.
A rustic tart that shows off both ingredients: crispy, flaky shortcrust, a silky egg-cream filling and a bright scatter of wild garlic. This is designed for sharing and works warm or at room temperature, ideal for a spring picnic or light supper.
This risotto balances creaminess with the bright, herbal punch of wild garlic pesto and the smoky notes of charred asparagus. It’s an excellent way to use preserved wild garlic pesto from your freezer or fresh leaves.
Ingredients (serves 4):
• 320g Arborio or Carnaroli rice
• 1 small onion or 2 shallots, finely chopped
• 150ml dry white wine
• ~1 litre hot vegetable or chicken stock
• 250g asparagus, thicker spears halved
• 50g wild garlic pesto (store-bought or homemade)
• 30g unsalted butter + 30g Parmesan, grated
• Zest and juice of ½ lemon
• Olive oil, salt, pepper
Method (approx 30–35 minutes active):
Serving notes: Risotto should be creamy and slightly loose. If your pesto is very garlicky, use less and correct seasoning with lemon and Parmesan. Pair with a crisp Sussex white wine or a citrusy sparkling for a true spring table.