Allium ursinum
The leaves, stems and bulbs of Wild Garlic are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia.
A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The flowers are also edible. Like the common form of garlic we use, it has many of the medicinal values but acts in a much milder way, making it an ideal
accompaniment to any dish.
The leaves are also used as fodder. Cows that have fed on ramsons give milk that tastes slightly of garlic, and butter made from this milk used to be very popular in 19th-century Switzerland.
Sow in early autumn and spring. Sow 6 seeds between the distance of 30cm. They love very fertile soil. Ensure plenty of water.
During the growing period hill the plants with soil 2 or 3 times higher with each hoeing. This forces the leaves higher up the plant, the result being extra long blanched stalks, making greater edible portion.