at home with Rosie Birkett
Patches of glossy wild ramsons choose this month to yawn their unmistakable garlic scent across British woodlands and forests. These pungent, hyper-seasonal green leaves replace garlic cloves in my cooking at this time of year.
A little goes a long way, too: it’s mellower than fresh garlic but still pretty pungent, especially raw. Use it with caution rather than wild abandon. I prefer the younger, more tender leaves to the
