Slices of ramson: 20 cooking recipes

In the Middle Ages, the wild plant was used as protection against plague, cholera. For centuries, ramson has been included in recipes for home cooking, used in folk medicine to treat scurvy, improve digestion, and purify the blood. The herbaceous plant, which contains significant amounts of vitamins C, A, beta carotene, has absorbed the best properties of garlic, onions.

What is ramson, where does it grow and what does it taste like?

Turbanum, wild garlic, bear onion, bulb, chenseli are names of the same plant in the Amaryllis family, subfamily Onion, genus Onion.

The plant consists of an elongated bulb, an erect stem and large, lanceolate leaves. The ramson is often confused with lily of the valley and hellebore. It resembles garlic in taste.

More often wild plants are harvested, but in suitable climatic conditions, ramson grows well in the beds of private backyards, dachas.

Where to grow

In Russia, bear onion grows in shady broad-leaved forests, lower reaches of rivers, ravines of the European part. It is especially abundant in the Moscow and Leningrad regions.

Another type of ramson is widespread in the Caucasus, Kamchatka, the Urals, Siberia, the Amur region and Primorye.

When to pick

Bird ramson is harvested in February-March in the Caucasus, in May-June in the Moscow area, in April-May in Siberia, in the Urals, in the Far East. The beginning of dicots vegetation can be judged on nettles. The plants begin to vegetate at the same time.

Wild garlic retains its beneficial properties until the beginning of flowering. The cut young leaves are collected in bundles, stored in the refrigerator or canned.

In order not to confuse a useful plant with poisonous lily of the valley or ramson, you need to pick and rub a leaf. If you smell garlic, you are faced with ramson. Poisonous plants only smell of the forest.

This is interesting! Did you know that in the German town of Eberbach annually held a festival of ramson, where you can learn the nuances of growing, gathering, trying dishes and homemade preparations with the plant.

How it tastes

Unlike the pungent garlic flavor, the taste of ramson is not as bitter. It is pleasant, tangy, and similar to green garlic shoots, but milder.

Is it listed in the Red Book

Due to the mass harvesting of wild-growing products by the population, bearded onion became red-listed in Bashkortostan, Sverdlovsk, Chelyabinsk, and Tyumen oblasts, and Khanty-Mansi Autonomous Okrug.

Another species of ramson bear onion was included in the Red Book of Stavropol, Leningrad, Bryansk, Kursk, Smolensk, Lipetsk, Moscow and Ryazan regions.

What is the use of ramson?

One hundred grams of wild garlic covers the daily need of the body in ascorbic acid by 110% and in vitamin A by 80%. In addition, the leaves of the plant concentrate copper, which is involved in the synthesis of red blood cells, collagen and selenium with antioxidant properties.

Useful actions of ramson:

• improves the secretion of the digestive glands;
• increases appetite;
• stops diarrhea;
• strengthens the immune system;
• controls cholesterol levels;
• speeds up metabolic reactions;
• normalizes the nervous system;
• lowers blood pressure;
• stimulates heart function;
• Liquefies, expels phlegm from the bronchi;
• blocks the activity of helminths.

Raw ramson is consumed internally, decoctions are drunk for colds, intestinal infections, flatulence, coughs, hypertension. Alcoholic tinctures are rubbed and made lotions for rheumatism, sciatica, bronchitis, skin rashes.

Harm and contraindications

Wild garlic excites the digestion. For this reason, the product is contraindicated for hepatitis, pancreatitis, cholecystitis. Doctors do not recommend eating it for pregnant and lactating women, use it on an empty stomach for gastritis with high acidity, stomach ulcers, intestinal ulcers.

Excessive use of the plant threatens headaches, diarrhea, insomnia.

How to fry ramson quickly and deliciously

Red ramson is fried raw and in a boiled form. Cooked in a pan, the product is served as a separate appetizer or side dish to fish or meat.

Chechen-style fried rampson

To create a savory dish, prepare:

• 100 g of ramson;
• 0.5 l water;
• 2 tbsp. tomato puree;
• pepper, salt;
• 30 ml of vegetable oil.

How to fry:

1. Peel, rinse the stems of the plant. Remove the covering film, cut into pieces.
2. Put a pot with salted water on the stove. Bring to a boil, throw in the petioles. Boil for 5 minutes.
3. Rinse in a colander. When the water has drained away, place chopped stalks in a hot pan with vegetable oil.
4. Fry the rampson until browned. Add the tomato paste and season with pepper.

Tip! The vegetable oil can be replaced with butter, the tomato paste with a mashed tomato.

Homegrown lettuce with tomato paste

This dish is made with pickled wild garlic, which goes well with tomatoes.

Ingredients:

• 6 cherries;
• 100 g of rampson;
• 50 ml of marinara sauce;
• 1 tbsp. tomato paste;
• pepper, salt.

How to prepare:

1. Place a frying pan with oil over medium heat. Roast the cherry tomatoes, cut into four pieces.
2. Cut the washed stalks of cherry into 3 pieces, send them to the tomatoes.
3. After 3 minutes of cooking, add marinara sauce and tomato.
4. Season with salt and pepper. Braise for 5 minutes, stirring continuously.

Serve with grilled fish, pork chops, or barbecue.

14 recipes for cooking ramson

In Germany, wild garlic is added to baked goods, pesto sauce. In the Caucasus, young stems of the herbaceous plant are used to prepare hot dishes, Ossetian pies. In Russia, ramson is eaten with salt and bread, made with it in salads, fried pies.

That's interesting! Did you know that Charles the Great, a connoisseur of spices, recommended to grow ramson in the royal, private gardens and included the plant in the "Capitularium of Lands and Courts of the Empire".

Salad with ramson and egg

To make this springtime vitamin dish, you'll need:

• 0.5 bunch of rampson, green onions;
• two eggs;
• 2 tbsp. mayonnaise;
• salt;
• 2 cloves of garlic.

Preparation steps:

1. Boil, dice the eggs. Chop the ramson, feathers of onion.
2. Peel, squeeze garlic through a press.
3. Mix the chopped ingredients in a bowl, salt, add mayonnaise.
4. Stir, then place in a salad bowl.

Life hack! The salad will be less caloric if you replace the mayonnaise with Greek yogurt.

Korean-style rampson salad

The bright tangy flavor of this salad is sure to please Korean food lovers.

The set of products:

• a bunch of rampson;
• one carrot;
• 1 tsp. spice for Korean carrots;
• 2 tbsp. lemon juice;
• salt;
• 50 ml of vegetable oil.

Preparation:

1. Separate the stems from the leaves. Rinse.
2. Put a pot of water on the stove. Once boiling, place the ramson in the water and simmer for 3 minutes.
3. Drain the boiling water, fill the product with cold water.
4. When the bear onions have cooled, remove them from the pot.
5. Grate carrots in long straws, transfer to a salad bowl.
6. Add the ramson, season with a set of spices for Korean carrots, lemon juice.
7. Heat oil in a frying pan, dress the salad with it.

Cover the salad bowl with clingfilm, put it in the fridge for a couple of hours.

Cream soup with ramson

To prepare a healthy tasty soup, prepare:

• 50 g of wild garlic leaves;
• 0.5 kg of potatoes;
• one onion;
• 1.2 liters of water;
• pepper, salt;
• sour cream to serve.

How to prepare:

1. In a thick-walled saucepan, heat the oil. Fry diced onion.
2. Peel and slice potatoes, add to onions. Pour water over the vegetables and simmer until soft.
3. Add rampson to the vegetable broth. Season with salt and pepper.
4. Whisk in the contents of the pot with an immersion blender.

Before serving, put a spoonful of sour cream on each plate.

Sautéed sour cherry pesto

Turmeric sauce tastes just as good as basil pesto.

Ingredients:

• 50 g hazelnuts, grated parmesan;
• 100 g of wild garlic leaves;
• half a lemon;
• 60 g of olive oil;
• Taste: pepper, salt.

Instructions for making pesto sauce:

1. Roast the nuts in a dry pan. Chop them to a crumble in any way you like.
2. Wash the ramson. Separate the leaves from the stalks, grind with a pestle in a mortar.
3. Add cheese, hazelnuts, pepper and salt to the green mixture.
4. Squeeze out the juice of a lemon and work it into the sauce, tasting the flavor.
5. When you are satisfied with the acidity of the dish, pour in the oil and stir.

Tip! Keep the sauce in the fridge in a glass jar, where pesto keeps consumer properties for 7 days. If you freeze the dish, the preservation period will last up to four months.

Turmeric and egg patties

To make delicious flavorful patties, you will need a set of products:

• 200 g of green onions;
• 300 g of wild garlic;
• 1 tbsp. milk;
• 6 g of dry yeast;
• dill greens;
• 400 g flour;
• one raw egg; four boiled eggs;
• 3 tbsp. 1 liter of vegetable oil, 30 g of butter;
• 20 g sugar;
• 0.5 tsp. salt.

How to prepare:

1. Activate the yeast by making a starter. Add to them warm milk, 0,5 tsp. sugar, 2 tbsp. flour, mix. Place in the heat and wait for the volume to increase.
2. In a bowl through a sieve sift sift flour, sprinkle sugar and salt.
3. Whisk in the egg, pour in the starter, stir, leave for a quarter of an hour.
4. Add vegetable oil, knead the dough until homogeneous, so that it does not stick to your hands.
5. After an hour, knead the dough half-finished product, leave for another 60 minutes.
6. Prepare the filling. Peel the eggs, cut into small cubes.
7. Wash the greens, chop them. Fry the ramson in a pan, after a couple of minutes add the onion, continue cooking for 30 seconds.
8. Cool the contents of the pan, send it to a bowl. Add chopped eggs, dill, salt, mix.
9. Divide the dough into portions, roll the balls, make tortillas. In the center of each one put the filling, form patties.
10. Place the billets on a baking sheet, seam side down. Brush with egg yolk for better browning.
11. Bake for 25 minutes in a preheated oven at 200°C.

Tip! Line a baking tray with parchment or wax paper. Do not grease, and the cakes do not stick.

Four-course pie with ramson

A mouthwatering, hearty pie that goes very well with broths.

Products:

• 75 g each of ham, smoked brisket;
• 150 gr hard cheese;
• 200 g of sour cream;
• 4 eggs;
• 3 tablespoons vegetable oil, 50 g butter;
• 250 g each of wheat flour and rampson leaves;
• 25g fresh yeast;
• salt, pepper.

Cooking steps:

1. Combine the kneaded yeast with milk, sugar. Pour the mixture into the sifted flour, knead the dough. Leave in a warm place for an hour.
2. Finely chop cleaned and dried leaves of rampson.
3. Dice and fry the ham and brisket.
4. Add butter and chopped rampson to the frying pan. Continue cooking for 3 minutes.
5. Whisk eggs, add to them sour cream, diced cheese and the contents of the pan. Season with salt and pepper and mix.
6. Line a baking dish with parchment paper. Spread out the rolled out layer of dough.
7. Turn out the sides and arrange the filling. Cover with foil.
8. Preheat the oven to 200 degrees. Place half-finished product in it.
9. Bake for 20 minutes with foil and half an hour without foil.

Serve the pie hot or warm.

Dumplings with rampson and cottage cheese

To make long-lasting dumplings, you'll need:

• 0.5 kg of cottage cheese;
• 3 eggs;
• a bunch of rampson;
• 1,5 tbsp. water
• 0.6 kg of flour;
• 2 Tbsp. 9% vinegar and vegetable oil;
• salt, pepper.

Cooking algorithm:

1. Warm the water slightly. Dissolve a teaspoon of salt in it, beat 2 eggs, pour vinegar and oil.
2. Pour in portions of flour, knead the dough for dumplings.
3. While the dumplings are resting, make the filling.
4. Finely chop rampson. Mix with cottage cheese, egg, salt, and ground black pepper.
5. Roll out the dough into a thin flapjack. Cut out circles with a mold or a stack, put the filling in the center of each one, pinch the edges.
6. Put a pot with a lot of salted water on the stove. After boiling, throw in the dumplings. Once boiling, boil for another 5 minutes.
7. Heat a frying pan with butter. Fry the cooked dumplings until browned.

Serve on a platter with sour cream.

Chinese dumplings with rampson

Those who like food with an oriental flavor are sure to like Chinese-style dumplings.

Ingredients:

• A bunch of wild garlic;
• 100 grams of pickled wood mushrooms;
• one onion;
• 300 grams of chicken thighs;
• a glass of boiling water;
• 300-400 g flour;
• 0.5 tsp. salt;
• 30 ml of vegetable oil;
• soy sauce.

Method of preparation:

1. Wash, chop the ramson. Peel, chop and fry the onion. Mix with greens.
2. Shred and dice chicken meat into small cubes. Fry in oil, pour in soy sauce, simmer for a couple of minutes.
3. Slice mushrooms. Combine with wild garlic, onion and meat.
4. Sift flour and season with salt.
5. Pour a glass of boiling water, knead dough. The dough should be elastic and not sticking to your hands.
6. Put in a plastic bag, leave for half an hour.
7. Separate a piece of dough, roll out a thin layer, cut out circles, put the filling. Tie up the edges, like mantas.
8. Cook in steamer for 15 minutes.

Our tip! If you make dumplings into patties, you can fry them in a pan. Makes them even tastier!

Scones with rampson and cheese

To make hearty tortillas with wild garlic, prepare:

• a bunch of rampson;
• 200g of cheese;
• 400 grams of flour;
• a glass of sour cream;
• 0.5 tsp. of soda, salt.

How to prepare:

1. Sift flour into a bowl. Combine with salt, soda, sour cream. Knead dough, which will not be sticky to hands.
2. Wash, dry and chop ramson. Grate cheese on a grater. Combine both ingredients, mix together.
3. Divide the dough into 12 equal parts. From each one roll out a cake.
4. Place the filling on the pieces. Bring edges together, pinch in the center. Roll out into tortillas.
5. Fry in hot oil on both sides until crispy.

Serve hot with sour cream.

Puff pastry rolls with rampson

A light seasonal dish served as an appetizer. The rolls are great for a snack.

Ingredients:

• 200 g of puff pastry;
• A bundle of rampson;
• 100g cheese;
• 1 tbsp. olive oil;
• 3 pcs. dried tomatoes;
• pepper, salt.

Method of preparation:

1. Finely chop tomatoes, clean wild garlic leaves. Grate the hard cheese on a grater.
2. Combine chopped ingredients, pour in oil, add pepper, salt, mix.
3. Thaw out the dough. Roll out a thin rectangle.
4. Place stuffing along long edge, roll up tightly.
5. Cut the piece into 2-inch slices. Place them on a baking tray.
6. Bake for 20 minutes in an oven heated to 200°C.

The rolls can be eaten chilled, but in a warm form the dish tastes better.

Chicken cutlets with rampson and cottage cheese

Thanks to the hand-cut meat and vegetable components, the cutlets are juicy, with a rich, bright flavor.

Product set:

• 400 g of chicken fillets;
• 150 gr cottage cheese;
• 70 g of rampson;
• 60g potato starch;
• 100 ml of vegetable oil;
• two eggs;
• salt.

How to prepare:

1. Chop the chicken with a knife.
2. Chop finely washed and dried ramson leaves.
3. Combine fillets, cottage cheese, wild garlic. Beat eggs, salt, mix.
4. Starch in. Stir once more.
5. Spoon minced meat into cutlets and place them in a heated frying pan with oil.
6. Fry for 3 minutes on each side.

Serve the dish hot with fresh vegetables.

Breaded rampson pkhali

Spicy delicious appetizer will appeal to connoisseurs of Georgian cuisine.

Ingredients:

• 70 g walnuts;
• 250 g of rampson;
• 1/3 of an onion;
• 2 garlic cloves;
• 50 g pomegranate seeds;
• 1 tbsp. white wine vinegar;
• 0.5 tsp. hop-suneli;
• salt, pepper.

Preparation Steps:

1. Wash, boil until soft, the leaves of rampson (5 minutes). Cool in a bowl with ice water, drain in a colander.
2. Chop the kernels of nuts, roll in a dry pan.
3. Chop onion and garlic into chunks.
4. Combine all ingredients, beat with an immersion blender.
5. Add spices, vinegar and salt to the green mixture. Make balls of the mixture, flatten a little on both sides. Make a hole in each one, put pomegranate grains.

Serve pkhali as an appetizer with young Georgian wine.

Tip! Vinegar can be replaced with apple cider vinegar or lemon juice.

Nests made of phyllo pastry with rampson

To prepare crispy dough nests with a tasty filling, prepare the products:

• 200 g each of feta cheese, cottage cheese;
• 50 g of any hard cheese;
• 100 g of wild garlic;
• 50 ml of olive oil or melted butter;
• 1 egg;
• 400 g of phyllo dough.

How to make and bake:

1. Chop the ramekins. Grate the hard cheese on a grater.
2. Crumble the feta with a fork. Mix together with the cottage cheese, egg, cheese and rampson.
3. Arrange a sheet of philo with the narrow side facing you, butter the dough and wooden stick.
4. Roll on a philo skewer, leaving a 2 cm edge free.
5. Assemble the dough in an accordion, pressing down with your hand to keep the shape. Remove the stick, form a nest by joining the ends together.
6. Place the filling in the cavity. Transfer the nests to a baking tray lined with parchment.
7. Bake in an oven for 30 minutes at 180 degrees.

Tip! Do not leave the phyllo in the air for a long time, as the dough dries out quickly. For the same reason, prepare the filling in advance.

Milk and ramekins

Unripened arrows of rampson in milk have a creamy taste, garlic flavor becomes less pronounced.

Start cooking the dish in the Chechen or Caucasian way by frying siskal with cottage cheese:

1. Add salt to the cornmeal and pour water. Knead into a stiff dough.
2. Make a cake about the size of your palm.
3. In the center place 2 tbsp. of grainy fresh cottage cheese. Pinch the edges, shape into an elongated patty.
4. Fry in a buttered frying pan.

Peel unripe young wild garlic shoots from debris. Soak them in cold water so that the earth is removed, to float cover scales.

Rinse the ramson on a sieve. Pour whole cow's milk into a saucepan 2 cm above the bottom. Once boiling, add the fragrant petioles, close the lid, stew for 5 minutes until soft.

Heat a frying pan with melted butter, fry the ramson removed from the pan, pour the milk in which it was stewed.

Serve the dish hot or chilled with cottage cheese siskal.

How to cook rampson for the winter: 4 recipes

To improve the taste and make more healthy dishes not only in the spring, but also all year round, ramson is harvested. Wild garlic is salted, sourced, pickled or use the easiest way to extend the shelf life - freezing.

This is interesting! Did you know that if you chew a leaf of ramson for two minutes, all pathogenic microflora in your mouth will die.

Pickled ramson

Pickled wild garlic retains a bright color, suitable for flavoring meats, salads, creating fillings for pies.

Ingredients:

• 0.8 kg of ramson;
• 20 g salt;
• 40 g sugar;
• 1 liter of water;
• 100 ml of 9% vinegar;
• 8 peas of allspice;
• 4 cloves.

Method of preparation:

1. Sterilize the jars, boil the metal lids.
2. Wash the ramson, cut the stems to 1.5 cm. Alternately dip the plants in boiling water and hot water to preserve their bright color.
3. Place in jars, cover with lids.
4. Boil water, add salt and sugar. Remove the pot from the heat, add the vinegar.
5. Pour the wild garlic marinade around the necks of the jars. Roll up, turn upside down, wrap with a blanket.
6. When cool, store in a dark, cool place.

Serve pickled rampson as a separate snack with bread or add to different dishes.

Pickled rampson with bacon

There won't be any difficulties with making preparations for the winter if you have a food processor, blender or meat grinder.

Skim off the skin of 400g of salted pork fat. Wash 60g of rampson. Cut the bacon into small pieces, chop the wild garlic into 3-4 cm long slices. Place both ingredients in a bowl.

Chop them in a food processor for five minutes and mix thoroughly. Spread the bacon and rampson in clean dry jars or food containers, close with lids. Store the preparations only in the refrigerator. Shelf life - 4 months.

Ajika with ramson

Prepare a set of products:

• 0.5 tbsp. olive oil;
• 2 tbsp. grated parmesan;
• 300 gr. young rampson;
• Ground black pepper, salt.

How to prepare:

1. Wash, sterilize half-liter jars, lids for rolling.
2. Soak the ramson for a while, clean off the soil, debris. Dry on a kitchen towel. Tear into pieces with your hands.
3. Chop the herbs in a blender or mincer, and place them in a saucepan.
4. Add grated Parmesan, salt, pepper, pour oil. Put it on a stove, bring it to a boil, then turn down the heat. Cook for 10 minutes.
5. Spread ajika in jars and seal.

To make the flavor softer, add tomatoes, bell peppers. If you neglect boiling, in a couple of months the ajika will sour.

Butter and rampson

Divide the soft cow's oil in the amount of 250 g into two parts. The first part should be salted, add to taste the garlic, pounded through a press. Mix and put it on the cling film, making a rectangular shape.

In a blender chop 20g of rampson. Add the green mixture to the second part of the butter, mix it up and pour it over the first one. Roll up the butter, put it in the fridge.

Make sandwiches with the prepared product, add to pasta, boiled potatoes.

Can I freeze ramson

It is possible to freeze wild garlic in a household freezer without loss of useful properties, if the temperature in it is below 15°C.

Recipe

To keep the ramson juicy, it is better to freeze grown plants with a fleshy stem on the day of picking.

How to freeze correctly:

1. Soak wild garlic in a basin of cold water for a quarter of an hour.
2. Rinse each leaf thoroughly under the tap on both sides. Remove the covering burgundy film from the petioles.
3. Place the plants on a waffle towel, cover with a second towel.
4. Gather the ramson into small bundles. Chop the stems and leaves with a knife.
5. Stuff into bags or food containers. Write the current date on the package and send to the freezer.

Frozen wild garlic retains its consumer properties for six months.

Life hack! Cut ramson into pieces of different sizes, put them in different packages and sign for each dish.

How to get rid of the smell of horseradish in your mouth

The smell of breath after eating wild garlic is removed in several ways.

1. The most effective method is to put a teaspoon of mustard in the mouth, spread it around the mouth with the tongue, spit after half a minute. To consolidate the result, swallow some mustard inside.
2. If you decide to just brush your teeth with toothpaste, this will not be enough. In addition, you will have to scrape plaque from the tongue, use dental floss, a freshener.
3. Mushrooms, mashed potatoes, nuts, lemon zest absorb the garlic smell. If the products do not help, drink a glass of milk.
4. Spices mask the unpleasant smell well. Chew parsley greens, basil, cardamom grains, and you will smell like spices.

Not only are ramsons used in cooking. Wild garlic is used to produce a medicine called Urzallin, which speeds up the healing of purulent wounds and bedsores. Due to bactericidal properties, the plant is used as a preservative in the absence of a refrigerator.