Earlier this week we went foraging for ramsløk (Allium ursinum) in Oslo and were very successful. In fact, we showed up right on time and found many big, beautiful, broad leaved plants right before they had started to flower.
One of the patches we found - they tend to grow in big groups - mixed in among some weeds, wild strawberry, and stinging nettles (ouch).
Ramsløk, sometimes called ramsons or wild garlic in English, is a very potent wild bulb onion that is common all over Europe. The latin name actually derives from its popularity with bears, who love to dig and eat it up. Both the bulb and leaves are edible. The closest (and deadly) look alike is lily of the valley, but they are very easy to tell apart if you know what you are looking for. For one, the flowers look totally different except for their white color. Ramsons also have smooth broad leaves, unlike those of the lily of the valley that have variegated stripes. Finally, the obvious sign you have found this delicious wild edible is to rub a leaf between your fingers - it will emit a very pungent smell of garlic.
When we got home we washed all the leaves in water, dried them with a salad spinner, then blitzed them into a simple pesto with neutral oil and a pinch of salt: bright green, vaguely plant like, and unmistakably garlicky. For dinner that night we topped fresh pasta with roasted pine nuts, some ramsløk pesto, a handful of finely chopped fresh leaves, and grated parmesan.
Ramsløk, sometimes called ramsons or wild garlic in English, is a very potent wild bulb onion that is common all over Europe. The latin name actually derives from its popularity with bears, who love to dig and eat it up. Both the bulb and leaves are edible. The closest (and deadly) look alike is lily of the valley, but they are very easy to tell apart if you know what you are looking for. For one, the flowers look totally different except for their white color. Ramsons also have smooth broad leaves, unlike those of the lily of the valley that have variegated stripes. Finally, the obvious sign you have found this delicious wild edible is to rub a leaf between your fingers - it will emit a very pungent smell of garlic.
When we got home we washed all the leaves in water, dried them with a salad spinner, then blitzed them into a simple pesto with neutral oil and a pinch of salt: bright green, vaguely plant like, and unmistakably garlicky. For dinner that night we topped fresh pasta with roasted pine nuts, some ramsløk pesto, a handful of finely chopped fresh leaves, and grated parmesan.
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