Ramson, or bear onions (Latin
Allium ursinum), — a perennial herb, a species of the genus onion family.
Ramson, or bear onions (Latin Allium ursinum), is a perennial herb, a species of the onion genus.
The Latin name of the ramson Állium ursinum is derived from the Latin ursus — «bear«. This is reflected in the Russian name.
In Germany, wild garlic is called Bärlauch — bear green onions.
Ramson grows throughout Europe, the Caucasus and Turkey. A lot of this plant in the Far East. In bear onions leaves, stem and bulb are eaten.
It grows mostly in shady forests in the valleys near rivers, less commonly cultivated as a garden plant.
Freshly hatched young leaves of wild garlic are very similar to the leaves of the lily of the valley, and this is an extremely poisonous plant.
Therefore, when self-collecting wild garlic, utmost attentiveness is required.
This wild spicy herb has long been used by the peoples inhabiting the Transcaucasus and the Alps as an aromatic additive to dishes and a natural medicine. In the foothills of the Swiss Alps, archaeologists found traces of wild garlic in the settlements of the Neolithic period, dating back about 5 thousand years ago.
In the ancient medical treatises of wild garlic, it is referred to as a prophylactic during epidemics of the plague, cholera and other infectious diseases.
Ramson is rich in vitamin C. In ancient Rome and in the European Middle Ages, the plant was considered an excellent way to clean the blood and stomach.
Traditional medicine advises more often to add fresh ramson in food during its growing season: it prevents the accumulation of cholesterol and the formation of cholesterol plaques on the walls of blood vessels, and also stimulates cardiac activity, reduces high blood pressure and helps normalize metabolism.
Ramsons are eaten both fresh and used in salads, soups, and vegetable dishes.
It is also popular as a filling for pies.
The plant is also salted and pickled.
In the Caucasus, wild garlic is mainly used to prepare hot dishes.
Raw prefer to eat the bulbs of the plant.
And in Germany, for example, they like to use bear onions for bakery and pies.
To marinate or pickle wild garlic, it is collected at the moment when the stems have reached a height of at least 20 cm, but the leaf has not yet fully developed.
In order for the stems to remain crisp and fragrant after a rather long salting or pickling, the brine or marinade must be cold.
From the whole wild garlic there is obtained a delicious sauce for fish: it is necessary to grind the stems and leaves, as well as the chopped onion of garlic in a mortar with hot red pepper and sour cream.
In Scandinavia wild garlic baked vegetables.
Ramson is a good preservative, it has long been sprinkled with meat (in dried or pounded with salt) so that it does not spoil.
Leaves and stems of plants that grow at a temperature of 12 to 17 ° C are most suitable for eating.
At hotter temperatures and in dry conditions, the taste of wild garlic, like in many onion vegetables, deteriorates.
Our ancestors were great fellows and always used a slaughtered animal entirely, "from the nose to.
Did you see what color?
And this is not a photoshop! Just young greens, if you take it a lot and not.
Ramson (bear onion) is eaten both fresh and used in salads, soups, vegetables.