Real signs of spring. I noticed wild garlic leaves (Ramsons) at market last Saturday and this week they've been joined by wet (green) garlic. The Ramsons have a wonderful affinity with eggs so work well added to a frittata or omelette. The stems of my home-grown garlic are barely a pencil's thickness so it will be another 10 weeks or so before I harvest them. Having used up all but one bulb of my 2011 crop I plan to make the most of the wet garlic on offer. It is best used within a week or so to enjoy its sweet, mild flavour. You can use the stem as well as the cloves so it's an economical buy.