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Wild Garlic (Ramsons)

Allium ursinum

INTRODUCTION

Native to Great Britain, the Wild Garlic or Ramson also known as Buckrams, Wood garlic, Bear leek, Bear’s garlic, is closely related to the Chive.

Wild Garlic emerges in woodland during March and flowers between April and June. A wood filled with this native herb is a sight worth seeing.

In the kitchen, it makes a versatile alternative to Garlic or Chives and makes excellent Pesto or an addition to salads. Both the foliage and flowers are edible.

Soil Preparation

Rather unusually for a kitchen garden subject, Wild Garlic thrives in deep shade.

If you have a shady, damp area at the allotment, then growing this herb is a definite possibility.

Soil should be humus-rich, moist and in deep shade.

Wild Garlic will grow in less shady conditions but will go into early dormancy as soon as temperatures and light levels rise.

The areas around brooks and streams are ideal if you have such growing environments available.

Sowing & Planting

Wild Garlic can be grown from seed but it is more usual to obtain and plant bulbs 'in the green'

Seeds can be sown in the spring by simply broadcasting seed and firming into the soil.

Bulbs lifted in the green should be replanted as soon as possible after lifting.

Simply replant at the same depth as the bulbs were lifted at.

Be warned, once established, this plant will start to self-seed and can rapidly spread out of control.

Growing & General Cultivation

Water well until plants are fully established.

After this point, they will take care of themselves.

Pests & Diseases

This plant is pretty well pest and disease resistant.

(well that makes a pleasant change for once) 

Harvesting

Harvesting is possible from March until June after which the plant will go into summer dormancy.

All parts of Wild Garlic are edible, leaves, stems, flowers and bulbs. Eating too many bulbs though, will, of course, limit further harvests in subsequent seasons.

This plant has a much milder taste than its Garlic cousin but is a versatile item in the kitchen and in many dishes and recipes.

Wild Garlic makes excellent Pesto and superb garlic butter. They make a great addition to soups and the flowers look and taste fabulous in salads.

Once harvested, it does not keep for long, so if possible, always use immediately after cropping.

A word of warning: Wild Garlic can easily be confused with Lily of the Valley (Convallaria majalis) which is grown purely for its ornamental value.

The foliage and flowers are similar, as is its flowering period but is, however, highly poisonous.

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