You know ramsons by their smell. When they blossom with big, green leaves, forests with many ramsons give off a distinct smell of garlic.
When then ramsons start to peak through in the early March, we cheer at RADIO. They are one of the first signs of the change of the seasons, meaning we soon will be able to use freshly harvested vegetables and herbs again. Yet we use rasmons all year at RADIO.
The leaves we use raw or make in to pesto or oils, which we safe for later use. The green oil is beautiful with its bright green color and has a good taste of garlic.
We use the stems as a substitute for chives, and the white flowers as edible decoration or baked where they get a sweet taste.
Ramsons contain a lot of vitamin C – actually 20-40 times as much as in lemons.