DON'T STEP ON THE RAMSONS!!!!!
Actually DO, the smell is divine.
For those of you who don't know about this wonderful plant, it is in fact 'Wild garlic' and it is growing in abundance in woodlands now.
I didn't photograph the garlic growing so I shall have to describe it. The leaves are about 25cm long, soft, smooth and shiny and tapered to a point. Later in their season they develop starry white flowers. Identifying these delicious plants is simple, go with your nose, it's all in the scent!
Wild garlic has all the same medicinal uses as cultivated varieties , (i.e. it's an insecticide, has antioxidant properties, and boosts the immune system (isn't it incredible how nature provides everything we need in season)), with wild garlic you use the leaves instead of the bulb of the plant (although the bulbs can be used, they are just very small).
With a little creativity, wild garlic can be used in a variety of dishes. Try putting it into soups, lasagne's, Spanish omelette's, salads and my favourite......pesto!
'Wild garlic pesto'
A large handful of wild garlic
A cup of pine nuts (if you don't have these try experimenting with other nuts and seeds, I used sunflower seeds and they were perfect!).
A pinch of Himalayan rock salt
1 cup of grated cheese
You have to experiment with the quantities, I rarely measure out anything so can't be specific. Pop all your ingredients into a food processor and whizz until the desired consistency and then serve on pasta or sandwiched between two floured tortilla's and grilled (now that was delicious!!).