09 July 2010
Posted in Food Stories
Most of us in the kitchen do like to use garlic, onions, leek and we can often forget about their wildest relative known as Ramsen, wild garlic or bear's garlic.
This abundant wild forest plant grows as an attractive thick carpet and they are particial to shade. It is used in light leisure foods to gourmet cooking. Its oblong onion shape grows to about 5O cm in height between April to June. It has an intense leek smell, but definitely not as over powering as its garlic relative. I collect a handful of wild garlic from our local Palace gardens (its not taboo to pick). The gardener on duty that morning gives me a tip: for a little extra zap, then it is best to pick the wild garlic before it their flowers are fully bloomed
During the months of spring, wild garlic (Bärlauch in German) can be often be bought at the weekly food market. Here's a recipe for my wild garlic paste.