A few facts

To use the term 'wild garlic' is to invite confusion, as there are several forms of wild garlic particularly in the more temperate climes of the Mediterranean area.  Alone here in Spain at least two distinctly different types are referred to as 'ajo silvestre' yet do not remotely resemble the ramson.  An easily recognisable characteristic of the ramson is its broad leaf - which is the part most commonly used.  The flowers, however as buds or fully open are equally useful not only as garnish for a spring salad or dish and as seasoning in a cooked dish as well.  Fact is, it belongs to the large Allium  family.

Warning

When gathering from the wild in spring, great care must be taken not to confuse it with the deadly autumn blooming 'Autumn Crocus' (Colchicum autumnale) or the 'Lily of the Valley' (Convallaria magalis) whose leaves it vaguely resembles.   An internet image search on the plants (note their leaves) will show you how easy it is to identify either of the plants as there are distinct characteristics of each of the three.  The easiest way to identify ramson is to use your nose.  The leaves exude a distinct garlic scent which neither of the other two 'vaguely similar' plants do.  Once the flowers of the ramson show a little later in spring, there will be no confusion if you've not followed your nose.  However, it is the leaves that are more popularly used.

Historic bit

It is interesting that in most languages, the common name refers to ramson as 'bear's leek' or 'bear's garlic' such as noted above (i.e.  Ge:  der Bärlauch or Sp:  el ajo de oso).  Unclear is the reason behind this pan-cultural association.  Germanic traditional beliefs associated 'Bärlauch' with bear-like strength after the dreary and sleepy winters.  One speculation that appears in the Russian as well as the German lore is that because this plant that grows so abundantly in dark, loamy soil typical of forest regions, it is the first plant the bears eat once out of hibernation.  It makes sense to me.

Culinary Uses

The whole plant can be used and has a distinctly milder taste than the cultivated garlic.  Once the buds and flowers appear in late spring, the leaves and small bulb of the ramson lose their vitality and the buds and flowers gain increasingly in flavour over the leaves.  They are used much as the leaves.  The buds have a delicious almost peppery/garlic taste and are delightful sprinkled over raw salads or likewise as a seasoning.  Dig up the bulbs from July to December for using them as cultivated garlic.  They will have developed a stronger garlic flavour than when producing leaves and flowers in spring.

Medicinal Uses

In Germany and most of Europe, following old folk traditions, ramson is considered part of the spring tonics which are intended to give the blood and veins a cleanse and boost the immune system through its positive effects on the liver, gall, stomach and intestines.  It has several of the garlic associated health properties such as blood purifying, cholesterol lowering - or at least contributes to them.  Like most folk traditions, there is much truth in the practice.  Amongst other minerals, it has a high iron content as well as other properties shared by all plants of the Allium family.

Suggestions:  please refer to leeks for more inspiration (they can usually be interchanged with most leek recipes with the advantage that the leaves can also be used raw much like chives)

baked - Useful in baking savoury breads.

pasta - Use as you would basil pesto.  Especially tasty with potato based pasta such as gnocchi.

pureed/minced - Add to fresh cheese such as cottage cheese, sheep or goat fresh cheese.

raw - In salads or as a pesto, it is a welcome addition to late winter and spring salads.

rice/risotto - Either mince finely or puree with a little of the cooking liquid and add to the last quarter of the cooking time.  Delilcious!

sautéed - Use the leaves much as you would spinach or refer to leeks.  I find butter a better flavour choice over oils for sautéing leeks or ramsons.

seasoning - Especially noted for seasoning meats, fish, seafood (prawns!)  soups and stews.

soup - Makes a delicious spring tonic soup.  See Recipe Collection.

See Recipe Collection for more recipes!

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