Ramsons (Allium ursinum) are one of my absolute favourite spring time wild plants to eat as not only are they delicious but also incredibly versatile. Â Recently Nicola made some fermented ramsons. Â The fermentation helps to preserve the ramsons as well as developing a somewhat unique flavour!
Ingredients
- 1 kg of ramson leaves, stems and buds
- 1 1/2 teaspoons of salt
How to make fermented ramsons
- Place the ramsons in a large glass bowl and sprinkle on the salt
- Massage in the salt
- Pound the ramsons to release the liquid within
- Put a plate, or another bowl, on top of the ramsons and weigh it down with a jar of water ensuring that the ramsons are completely covered by the liquid
- Leave at room temperature for 24 hours
- After 24 hours, transfer the ramsons and liquid to a Kilner jar
- Again apply a heavy weight such as a jar full of water and make sure that the plant matter is entirely covered with the liquid
- Leave it for 2 to 3 weeks
- Remove the heavy weight and clip the jar shut
We identify, collect and cook with a wide range of plants on our weekend long Wild Foods & Woodland Cooking course and also on our 1 Day Spring Forage. You can see loads of photos from that, and all of our other courses, on our Facebook page.
