In the northern hemisphere, the appearance of ramsons (or wild
garlic) in February is a sure sign that spring is on its way. It
is generally found in shaded deciduous woodland areas,
preferring acidic soil. It is recognizable by its triangular
green leaves and small white delicate flowers. It does bear some
similarity to lily of the valley which most definitely should
not be eaten. If you are not sure you should crush the leaves
between your fingers and a garlic smell will be released.
Typically they can be found up until May, although the taste
tends to vary slightly through the season getting stronger as
season progresses. All parts of the plant can be used, although
it is the leaves that are most commonly used. They can be used
in a range of recipes where fragrant leaves are required, for
example in place of basil in pesto, in a risotto, with pasta, or
simply boiled as a vegetable. The leaves and flowers can also be
eaten raw. The bulbs can be used in a similar way to standard
garlic, but the flavour is mu