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. Recently Nicola made some fermented ramsons. The fermentation helps to preserve the ramsons as well as developing a somewhat unique flavour!
- 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.