Allium ursinum, commonly known as wild garlic, ramsons, or traditionally in Wiltshire: Badger’s flowers, is a bulbous perennial flowering plant belonging to the amaryllis family (Amaryllidaceae).
It is native to Europe and Asia, thriving in moist woodlands, fields, and hedgerows.
The name “ursinum” translates to ‘bear,’ possibly because bears were believed to consume wild garlic after hibernation.
Its long, pointed, oval leaves emit a strong garlic scent, and small white flowers cluster on leafless stalks.
In Irish folklore, wild garlic was metaphorically associated with bitterness. A saying in County Donegal described it as “as bitter as wild garlic”.
The belief that bears ate wild garlic to regain strength after hibernation led to its common name “bear garlic” or “bear’s garlic”.
Some cultures considered wild garlic a symbol of strength, courage, and renewal. Soldiers even used it before battle.
To use for culinary purposes, harvest the leaves before flowering. They have a sweet and pungent taste, making them excellent raw in salads or as pesto. Cooked leaves can be used in soups and side dishes. The bulbs and leaf bulbils are also edible. While many now collect ramsons as a wild food, there appears little evidence that it was gathered as a food in the British Isles.
Wild garlic possesses antibacterial, antibiotic, and antiseptic properties. It may help reduce blood pressure and promote heart health.
The bulb was a key ingredient in tonics for rheumatic problems and high cholesterol. It was also used to flavour butter.
Note: The above is for information only. Before using any plants for food or other uses, please perform your own research and ensure that you can 100% identify the plant before picking and use.
