|Common Name 2||Wild Garlic|
|Common Name 3||Broad Leaved Garlic|
|Common Name 4||Wood Garlic|
|Common Name 5||Bear Garlic|
|Latin Name||Allium ursinum|
|Habitat||Damp, acidic, deciduous woodland particularly near to streams and damp ditches.|
|Leaves||Has long, broadly lanceolate, green leaves with a single main vein, although when young the leaves are narrower.|
|Flowers||Globe shaped groups of tiny white flowers on the end of the stem.|
|Stem||The stem is triangular in shape and green/yellow in colour.|
|Roots||Has a bulb like root.
|Taste||The strong and hot garlic taste is lessened by cooking and age but the really hot garlic 'bombs' are the flower buds and young seeds.
|Collecting||The whole plant can be used raw or cooked and can usually be found in great swathes making collecting it quick and easy.
It is best to leave the roots/bulbs alone as the leaves are tastier and collecting a few leaves will not damage the plant too much.
|Possible Confusion||With its pungent smell its very hard to confuse this plant with anything else although it does look like Lily of the Valley, which is poisonous.
The main thing to look out for when collecting wild garlic is not to grab handfuls of the stuff but to gather each leaf individually as Arum, which can look a bit similar when young, and any number of nasty plants may be lurking amoungst it.
From as early as February through to June, Ramsons make up a large part of our diet here at Wild Food UK and are used in pestos, pancakes, soups, stews, vegetable rissoles and anything you would normally use garlic in.
Ramsons are a wild relative of chives and are always a good sign of ancient woodland.
|Medical Use||This plant is known to reduce high blood pressure and cholesterol levels and like bulb garlic has more medicinal claims than space to print them.