Ramsons, bear's garlic (it's Latin name is Allium ursinum), or wild garlic needs no introduction. Our woodlands and river banks are full of it, and it is a sure sign that spring is finally here. Foraging for its broad leaves is becoming increasingly popular and they make a wonderful pesto that can be used in pasta, or as a base on pizzas and bruschetta. The leaves can also be dried in a low oven and crushed together with coarse sea salt for garlic salt on the go, mixed with butter to make garlic butter, and used in salads and soups. Flower buds can also be collected, and they make amazing capers! Flowers are edible and can be used to add an extra flourish to your salads. Young seeds can also be used to add a garlicky punch to dishes. Medicinally, wild garlic is known to lower the blood pressure and cholesterol. It also contains high levels of magnesium.
BE CAREFUL: Wild garlic can be mistaken for the Lily of the Valley and for the young Lords and Ladies which often grow in a similar habitat and are both poisonous. Both can be distinguished by the lack of smell. Pick your leaves one by one and examine them carefully. Lily of the Valley leaves are several on each stem in pairs, wild garlic that only has one leaf on each stem. The leaves of the Lords and Ladies are arrow shaped with innate branched leaf veins, in contrast to the wild garlic's elongated leaves with parallel veins.
IMPORTANT NOTE: All wild plants are protected under the Wildlife and Countryside Act (1981). It is illegal to dig up or remove a plant from the land on which it is growing without permission from the landowner or occupier. Do not dig for the roots (apart from it being illegal, they are also not worth it) and do not upset the plants. Use a pair of scissors to snip the leaves or buds that you want, and only take what you need. Remember that other creatures also depend on the nature's larder.
Here are some tasty wild garlic recipes:
Wild garlic salt
Blitz 100g of wild garlic leaves with 100g of sea salt. Add 600-700g of salt to that paste and mix. Dry in a thin layer in a low oven, and store in air tight container.
Wild garlic pesto
In a blender or a food processor, blend together 30g hazelnuts, 50g washed and dried wild garlic leaves, 30g grated parmesan cheese, salt and pepper, then keep blending slowly adding 80ml of olive oil. You can also mix it up and add parsley or rocket to change the flavour. Store in a sealed jar in the fridge, under a layer of oil for a few weeks, or freeze.
Wild garlic capers
Wash the garlic buds and pat them dry. Bring 300ml apple cider vinegar, 1 tsp salt, and 1tsp sugar in a saucepan to simmer and set aside to cool. Place buds in the jar and cover with the mixture. Pickle in the fridge for a week, it will keep for up to a year if stored in a sterilised jar. The recipe can also be used with young (green) seed pods. Before pickling, cure them in salt for 4 days at room temperature, then wash and dry before pickling.
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