Ramsons

Ramsons, or Allium ursinum, is a perennial flowering plant in the onion family (Amaryllidaceae). Common names include wild garlic, wood garlic, and bear’s garlic. It is native to temperate Europe and parts of Asia and typically grows in damp deciduous woodlands, along stream banks, and in shaded hedgerows. It is widely foraged for culinary use in spring.

The plant forms clumps of broad, bright green, lanceolate leaves, 2–6 cm wide and up to 20–40 cm tall. In spring it produces a white umbel of star-shaped flowers. The bulbs are small, and the leaves release a strong garlic scent when crushed.

Ramsons favors moist, humus-rich soils in shade and spreads by bulb division and seed, sometimes forming carpets in suitable woodland conditions. They are native to Europe and western Asia and are also cultivated ornamentally or naturalized in some regions.

Leaves and young flowers are edible and used as a garlic-flavored herb in salads, soups, pestos, and sautés. The flavor is milder before flowering and strengthens with fresh harvests. They contain organosulfur compounds such as allicin. Correct identification is important, as misidentification with toxic look-alikes can occur; always check for a distinctive garlic scent and harvest from uncontaminated sites. Some individuals may experience dermatitis or allergic reactions.

Cultivation and conservation: Ramsons can be grown in shady, moist gardens and are propagated by dividing clumps in autumn or spring. In the wild, overharvesting can threaten local populations, so sustainable foraging practices and cultivated plants are recommended.