Organic Allium ursinum, commonly known as Wild Garlic or Ramsons, is a beloved native woodland plant prized for its lush green leaves and delicate white star-shaped flowers that appear in spring. It is one of the first edible greens to emerge after winter, bringing both beauty and flavour to the garden and kitchen. Wild Garlic thrives in shady, moist and humus-rich soil, making it perfect for naturalising beneath trees, along woodland paths or in the shadier corners of the garden. Once established, it spreads gently to form fragrant carpets of foliage that attract pollinators and add a touch of wild charm to any planting scheme.
Growing Allium ursinum is easy and rewarding. Plant bulbs or young plants in autumn or early spring, ensuring the soil remains consistently moist but not waterlogged. It prefers dappled shade and a cool environment, and will return year after year with little maintenance. Allow the leaves to die back naturally after flowering to ensure the bulbs replenish their energy for the next season. Avoid harvesting too much from a single clump to keep the colony healthy and thriving.
In the kitchen, Wild Garlic is a true seasonal delicacy. Its leaves have a mild, garlicky flavour that works wonderfully in pestos, soups, risottos, omelettes, and butters. The flowers can also be used as a garnish, adding a decorative and subtly aromatic touch to salads and savoury dishes. Both leaves and flowers are best picked fresh in spring before flowering for the most tender texture and gentle taste. A must-have for organic gardeners and food lovers alike, this plant brings the essence of the wild directly to your plate.
