Wild garlic/ramsons (Allium ursinum)
Native to woodlands in temperate regions of Europe, Allium ursinum will also grow well in the perennial vegetable garden. It is in leaf from February to June and in flower from May to June. It is best in dappled shade, but will also grow in full sun or deep shade, though it prefers moist soil. It can become invasive if not kept in check. Removing flowering heads before they set seed will keep them from spreading.
All parts of the plant are edible and good to eat. Leaves can be added to salads or stir fries and also make a good pesto. Flowers and undeveloped seed-heads have a strong garlic taste and make a good garnish. The bulbs can be used as ordinary garlic, but are fiddly and often grow deep.
Sowing
Sow seeds in late winter early spring in trays/pots of seed compost. At other times a period of cold stratification will be necessary for germination (Mix seeds with barely damp sand or compost in a plastic bag and keep at room temperature for two weeks then in the fridge for 4-5 weeks).
Further propagation
Plants will self-seed profusely. Seedlings can be easily transplanted. Mature clumps can be dug up and divided.
All parts of the plant are edible and good to eat. Leaves can be added to salads or stir fries and also make a good pesto. Flowers and undeveloped seed-heads have a strong garlic taste and make a good garnish. The bulbs can be used as ordinary garlic, but are fiddly and often grow deep.
Sowing
Sow seeds in late winter early spring in trays/pots of seed compost. At other times a period of cold stratification will be necessary for germination (Mix seeds with barely damp sand or compost in a plastic bag and keep at room temperature for two weeks then in the fridge for 4-5 weeks).
Further propagation
Plants will self-seed profusely. Seedlings can be easily transplanted. Mature clumps can be dug up and divided.
