Ramsons – Also known as wild garlic, this plant carpets the ground in areas of woodland across Europe giving off a distinctive odour of garlic.
It is a lovely plant, available for free in the woods. Ready to collect around May. Best to collect it when it is flowering, as without the flower it can be mistaken for another plant called Lily-of-the-valley, which is poisonous. See the image for the flower.
The ramsons leaves and also the flowers can be used in salads or stir-fries.
I like to use it in my Ratatouille what I do frequently for breakfast.
- 1 onion
- 1 tbsp olive oil or sunflower oil
- 1 red pepper
- 250 g (half box) tomato passata
- salt, pepper and mixed herbs to taste
Chop the onion, pepper and the ramsons if you have
Heat the oil in the pan
Add the onion and fry 1 minute
Add peppers and fry 5 minutes
Spice it up with salt, black pepper, mixed herbs (italian style)
Add tomato and fry another 5 minutes (or more if you like it soft)
Stir in the chopped ramsons leaves at the end