I will try to make these blogs at least a weekly occurence, but in the throws of new season preparation and reconnection, I am going to start small. Small but important!
Allium ursinum - wild garlic or ramsoms - is popping up in force now, and it's place as everyone's favourite wild spring green is well earned. It can be eaten raw, wilted, made into pertos and chimichuris, pickled, fermented and dehydrated, to name just a few uses - and it packs a real flavour punch!
But how confident are you that you can identify it, and catch any cheeky imposters?
Check out these videos to learn what to look out for, or just test your skills!