Ramson Dolmades 1


A recipe for ramson dolmades (for 10 – 12), based on the classic Greek stuffed vine leaves.


  • Ramson leaves, 4 per dolmade
  • A good handful of ramson stems and shoots, chopped
  • 100g arborio rice
  • 1 small onion
  • A handful of hogweed shoots, chopped
  • A handful of ground elder, chopped
  • 2 or 3 finely chopped sheep sorrel leaves
  • 450ml of vegetable stock
  • Olive oil

How to make the ramson dolmades

  • Line a dutch oven with tin foil
  • Line the base with ramson leaves
  • The rice:
    • Chop the onion finely
    • Fry in a little olive oil until soft
    • Add the ramson stems and shoots
    • Add the rice and stir until coated
    • Gradually add the stock until it is absorbed by the rice, stirring gently until the rice is al dente
    • Fold in the ground elder, hogweed and sorrel
    • Remove from heat
  • Lay the ramson leaves on a board shiny side down in pairs to form a cross
  • Place a tsp of the rice mixture in the centre of the cross
  • Wrap the leaves around to form a parcel
  • Place in the dutch oven
  • Add the remainder of the vegetable stock
  • Put the lid on and put the dutch oven into a bed of embers
  • Cook for about 45 minutes

Try some of our other simple but tasty wild food recipes such as these dandelion flowers in batter or these jack by the hedge pakoras.

You can see photos from our wild foods courses, as well as all of our other courses, on our Facebook page.

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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