Ramson's Garlic Cut, from

Wild Garlic, also known as 'Ramsoms' 'bear'or 'buckrams' or to give it it's Latin name, Allium ursinum, can be found growing prolifically in woodlands around the UK in the spring. April and May is the best time to pick wild garlic, preferably before the plants come into flower. The raw leaves have a strong pungent smell, but taste delicate and sweet when cooked, very similar to the domestic bulb, but not quite as hot on the palate. All parts of the plant (bulb, leaves and flowers) can be eaten, but most people only eat the leaves. The flowers are very edible and tend to have a stronger flavour than the leaves and make an attractive garnish. The bulbs are very small and are not normally picked.