Here’s a short Urban Herbology post from 9 years ago, about how to make a little harvest of wild garlic go a long way. Click on View Original Post, to open up and see some of the benefits of this herb and a simple way to use it over several weeks. I hope it helps you. If you want to learn lots more about wild garlic, I run workshops about the plant, throughout the season. The next one is on Sunday 6th March 2022. Details are on the events page.
The woodland floor in Frankendael Park is carpeted with flowering snowdrops and the emerging leaves of Ramsons (wild garlic, Allium ursinum). I’m sure snowdrops have their uses but when you find them, Ramsons are an urban herb forager’s dream. All parts of the plant are edible and very useful, though the leaves and flowers are all you should use. The bulbs should be left alone and only pick a leaf or two from any plant. They taste truly delicious – if you like the taste of garlic! They taste best, by far, before the pretty white flowers open and can be eaten from early spring, when the first leaves emerge from the soil.
Ramsons have similar properties to Garlic but are milder in all respects. They are also more tolerable to those you have difficulty digesting other members of the onions family.
- Ramsons can be eaten raw or cooked…
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