Wild Garlic/ Ramsons in the green (Allium ursinum)

Allium ursinum P Broad umbel of long-stalked white flowers. Likes Shade. Grows To 30 cm Flowers April-June. Dispatched freshly lifted, when the bulbs are in active growth in the spring. Order year round. (Also available in the Autumn – see the Autumn planting section)

Grown from cultivated stock

All bulbs come with planting instructions.

Out of stock

£0.32

Description

Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic. Flowers April – June. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. In the British Isles, colonies are frequently associated with bluebells (Hyacinthoides non-scripta), especially in ancient woodland. It is considered to be an ancient woodland indicator species. The leaves of A. ursinum are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce that may be a substitute for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves.

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