Friday, April 13, 2012

Bear's garlic

Every spring the same story, the same place, the same plant.

Ramsons (Allium ursinum) is the wild food we enjoy eating all year long. I freeze most of it. I also made pesto last year and preserved its buds in vinegar. If the weather permits I will gather more leaves and make more pesto this time. I crush leaves and add olive oil. All other ingredients are added later. If they are added at all.

I always feel a bit uncomfortable when gathering ramsons' leaves alone because I do this in the area where bears live. It was only a fox around there yesterday, barking. And I heard a cuckoo sing for the first time this year. :)


Bodecea said...

I love bear's garlic, too. Crunch it with oil and salt, too, and use it a lot. It grows here almost everywhere, but the time for it is almost over... what I love too - stinging nettle!

Pina said...

I gather bear's garlic at higher altitude in the hills, otherwise it is already in bloom. I have a funny story to share about the stinging nettle, I might write a post about it soon.

Victoria said...

I always amaze at your day to day life, so different to my own. So simple and making so much of what you have around. I may not comment as much as I used to, but there is a serenity about your blog that I find really restful.