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.
You will need approx. 20 ransom
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.