Ramslök - Bear's garlic - Wild garlic - Ramsons.
As the Swedes say. A loved child has many names.
Meet the first harvestable greens of the season!
Perfect in soups, omelets, in stir fries, risotto, quiches, and of course, PESTO.
Here's the adjust-as-you-go recipe I used to make mine:
- 200g wild garlic*
- 100g sunflower seeds
- 1-1,5dl olive oil (depending on the consistency you choose)
- salt & pepper
Use it in pasta, drizzled onto salads, or as a spread on bread!
As ramson is high in vitamin C and lots of different minerals, you've just made yourself a fragrant spring tonic to boost the immune system, in pesto form!
Pro tip: any leftover wild garlic can be turned into the most delicious herb butter.
*can be made with basil too, just add in some garlic in that case.
Let me know what you think!










