Comments on: Green Gold http://www.tigersandstrawberries.com/2005/04/11/green-gold/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Zarah Maria http://www.tigersandstrawberries.com/2005/04/11/green-gold/#comment-181 Zarah Maria Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/wp/2005/04/11/green-gold/#comment-181 Barbara, that dish looks divine! Tell me, does ramp have a slightly garlicky taste? We serve something at the restaurant I work at that looks like this, and that grows like you describe it, but we haven’t been able to find the proper English name. In Danish it’s called “ramsløg” – løg means onion. Do you think it’s the same?

]]> By: Barbara Fisher http://www.tigersandstrawberries.com/2005/04/11/green-gold/#comment-182 Barbara Fisher Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/wp/2005/04/11/green-gold/#comment-182 Hello, Zarah–thank you!

They are the same species: allium ursinum: which translates as
“Bear’s onion or garlic.” Apparently, everywhere except in the extreme north of Europe, it is often commonly called “bear’s garlic,” possibly because it is one of the earliest greens that comes up in the spring around the time that the bears awaken from hibernation.

So, in English, your ramslog is ramp, rampson, ramson or rampscallion. Now you know!

And yes, it is very fragrant, with a garlicky-onion taste with a bit of
hotness to it when it is fully mature (especially if you eat the underground stems) and a lot of sweetness when it is young.

It is one of my favorite wild forage foods. My other favorites are
blackberries and morel mushrooms.

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