Ramson or wildgarlic

    Ramson is also called Nordic  wildgarlic. At the beginning of marts the first 3-6 cm broad, vigorous green leaves will show . Mature, they up to 15-20 cm long, and then get the white, star-shaped flowers that sit in a little ball on a triangular stem. Ramson may want. confused with lily of the valley, which is very toxic, but if you smell the plants, you are not in doubt – wild garlic smells and tastes strongly of onions. Good places to look are moist, humus-rich deciduous forests with ash and hazel, but you can also find them in parks and dichtes.In a sealed bag with a little water keeps the leaves out easily for a week in the refrigerator.

    Cut as many leaves as you need, rinse them and use them chopped in a potato salad, in soup, a stew or a sandwich. Grind the leaves with a little oil and some salt, and use this ransom pesto as a dip for example. fish, chicken or smoked meats. You can save ransompesto in small boxes in the freezer. They retain both their flavor and color – and sticking now surprisingly well in the refrigerator, the white flowers you can use as a garnish. They have a nice crunchy texture and a strong chives character. The green seeds that come in June, can be sprinkled over food or pickled as capers.
    Ransom pesto
    You will need approx. 20 ransom
    1 bunch flat-leaf parsley
    30 g of fresh bread without crust
    50 grams hazelnuts
    2 cups cold pressed rapsseed  or olive oil
    sea salt and freshly ground pepper
    1 tablespoon honey.
    Rinse the herbs and let them drain completely before you pick them into coarse pieces. There may well come a little stalks with. Come ramson, parsley, bread, hazelnut and oil in a blender and blend to a coarse dip. Season with salt, pepper and honey. The pesto is really good  for baked root vegetables, potatoes, a piece of fried fish, meat and poultry.

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