Upon waking from their annual period of hibernation, Europe’s brown bears would gorge themselves on their freshly uncovered ramson (wild garlic) bulbs. This powerful gusto for ramson moved the scientific community to name this herb Allium ursinum—ursa being the Latin word for bear. The lure of this sharp-tasting plant has also captivated other animal devotees, with the wild boar entering into a bliss-filled type of hog heaven whenever a field of ramsons is discovered. In more domesticated pastures, appreciative cows munch on what is commonly known as bear’s garlic prior to producing garlic-flavored milk.
What does it do?
Ramson is a genuine health food. An abundance of several types of antioxidants help protect your cells from free radical damage. A triple threat to a dreaded trio of common ailments, ramson is known to lower blood pressure as well as bad cholesterol and blood sugar levels. Kind to our lungs, ramson has been used to treat asthma, bronchitis and emphysema. The unpleasant effects of diarrhea, colic, indigestion and stomach gas also diminish in the presence of ramson. Applying a brake to arteriosclerotic deterioration, ramson reduces your risk of a heart attack. A bane to parasites, ramson is a specific for ridding the body of threadworms. Ramson juice is used in weight loss programs. This potent plant liquid also repels moths while serving as a general household disinfectant.
About the herb
Ramson is an onion-like perennial plant that is native to Western and Central Europe. It spreads effortlessly across woodland floors, with both its edible leaf and flower imparting a garlic scent and flavor. The dainty white star-like flower is in bloom during May and June.
Ramson is a popular spring tonic, helping to boost the immune system for the seasons that lie ahead. Its broad leaves sit well between your sandwich, and its flower petals share its garlicky flavor when you are looking for a new way to enhance the taste of any salad.