APRIL 2022 | SCANDINAVIAN MONTHLY
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Pioneering Cancer Precision Medicine Study in Norway Text Tor Kjolberg
In spring, ramsons (or wild garlic) covers the floors of deciduous forests in Scandinavia, and they can be detected from miles away. Their permeating garlic smell is pungent in the warm May air. Learn more about Scandinavian ramsons. You should collect and eat them while you can, as the darkening canopies of beech leaves will soon make them wither. You can grow ramsons yourself in a woodland area of your garden, but beware – they must be planted where
they can be allowed to follow their rampant nature. Appearance and taste The bulbs themselves, the broad, soft leaves and the white, starry flowers are very much edible. Perhaps surprisingly, the flowers tend to have a stronger flavor than the mildly garlicky leaves.
accompaniment for everything nice and light, for a pesto, or in salads. The mild garlicky taste and softness of the leaves mean that they lend themselves to anything that you might associate with spinach and garlic.
Culinary uses Ramsons are so abundant in spring that they can be eaten and cooked like spinach, in soups, omelets, as an
The bulbs themselves, the broad, soft leaves and the white, starry flowers are very much edible. Photo: Store norske leksikon Feature image (on top): Photo: Hageland
