I always love returning to the hillside woodlands of Mid-Wales where wild ransoms grow in abundance. Walking along the peaceful winding country lanes, you can smell the strong pungent odour of wild garlic long before you turn the corner to view it, often happily growing in a damp shady corner.
This great blog has great advice for the novice forager looking to add a light garlic flavour to a salad or as a garnish to a meal. Such versatile wild herb that is sadly largely disregarded and deserves a place in any well stocked kitchen.
Very few of the really shade-tolerant vegetables are as productive, versatile and useful as wild garlic (Allium ursinum), also known as bear garlic, ramps or ramson.
When I was young, on a family holiday in Wales, I discovered a wood carpeted with ramsons. Overwhelmed by such exuberant bounty, I stuffed my pockets with leaves. In the car on the way home my parents noticed a certain odour taking over the space and after a quick search my foragings were evicted. I suppose it could have been worse, it could have been me. Nowadays I have my own tame patch of wild garlic in my allotment and I can harvest it when I like.
As with many perennial crops, there is a useful synergy between wild garlic and the cultivated kind (Allium sativum). It starts to be ready just as stored bulbs are usually running out, some time in…
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