Ramsons (Allium ursinum) are one of our favourite springtime plants. We’re fortunate to have a couple of very large patches of them growing in our ancient woodland. The whole plant is edible, although we avoid the bulb as this involves digging the plant up and killing it. My personal favourite part is the flower just before it opens, packed full of flavour.
Ingredients
- 1 onion, chopped
- 2 carrots ,diced
- 1 head of broccoli, chopped
- 1 handful of ramson leaves, shredded
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground coriander
- Olive oil
- 1 litre of vegetable stock
How to make ramson soup
- Fry the onion and carrot in olive oil until soft but not coloured
- Add the spices and fry for another 2-3 minutes
- Add the stock and bring to the boil
- Add the broccoli and cook until its tender
- Add the ramson leaves and wilt
- Cool a little and blitz until smooth
- Top with ramson flowers and serve
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.
