What is the plant that smells so deliciously like garlic in the woods? It's food and medicine in one

It's not a trendy leek or an overseas avocado - wild garlic grows in forests and parks, smells like garlic and cures a host of ailments. It also has funny nicknames, from "bear onion" to "stinky Jenny"! We call it "ramson."

It's also known locally as:

• "victory onion",

• colba,

• fragrant garlic.

🌿 What is ramson?

Cherry is not just a spring delicacy, but a real natural superfood with a characteristic flavour and a lot of useful properties. People often call it wild garlic - and for good reason: both plants belong to the same onion family and have similar taste and aromatic characteristics.

What is ramson? Turmeric (aka wild garlic, Allium Ursinum) is a perennial plant that grows in forests, wet edges and ravines. It can be found from March to May in Europe, Asia, and parts of the United States. You can find it not only by its appearance, but also by its characteristic garlic odour - just rub a leaf between your fingers.

It has lanceolate green leaves, white star-shaped flowers and an aroma that is hard to confuse. It is easy to find it on a walk - it is worth it just to catch the garlic smell. The main thing is not to confuse it with lily of the valley, as it is poisonous!

🩺 What are the benefits of ramson?

Wild garlic is rich in:

• vitamins A and C,

• iron, phosphorus and copper,

• fibre,

• sulphur-containing compounds and antioxidants.

It helps to:

• lower blood pressure and cholesterol levels,

• support immunity and vascular health,

• fight inflammation and viruses,

• improve digestion and cleanse the body,

• even reduce the risk of cancer and colds.

It can be brewed as a tea, used as a skin tonic or taken in capsules - the effects will be noticeable with regular use.

🍽 How to use in the kitchen?

Wild garlic has edible leaves, stems, flowers, and bulb. Here's how you can use it:

• finely chop and sprinkle on salads, eggs, vegetables,

• add it to soups, omelettes and sauces,

• use it as a base for pesto,

• infuse with olive oil and drizzle over bruschetta,

• replace onion or garlic in any recipe.

A simple recipe for ramson pesto:

• 100 g ramson leaves

• 50 g walnuts (walnuts, pine nuts, almonds)

• 50 g grated cheese (parmesan or pecorino)

• olive oil

• salt and pepper to taste

Blend everything in a blender until a creamy texture. You can serve with pasta, spread on bread or add to meat and fish. Store in the fridge for up to 3-5 days.