Maggie, I think that Jack may have been referring to the leaves of wild garlic, aka ramsons, Allium ursinum. They are sprouting all over the place in partly-shaded woods and hedges right now, and, as far as I know, only the leaves are used, and you have to bag them over about six weeks through mid-spring. They have a lovely, fresh, subtle garlicky aroma, and the leaves are used in a good number of recipes. Naturally, Jack can speak for himself.