A week ago, I found the first
ramsons on the market. Fresh ramsons in the middle of February! And the salesmen insisted that it was harvested in the wild, and - unlike asparagus - from Switzerland.
Well I took life by the balls, bought it and made a Quiche with Camembert and Ramsons.
5 comments:
oh i can't wait untitl eh Bärlauch season ( wild garlic) starts, I have planted a few years ago a pot outside and it now spreads further and wider every year,and there are so many good things to make from it!
here is my summary about this wonderful herb:)
http://sylvssilverspoon.blogspot.com/2006/05/wild-garlicransombaerlauch.html
http://sylvssilverspoon.blogspot.com/2006/05/wild-garlic-addendum.html
I've learned of a new herb, thanks!
And it looks so yummy! :)
It is if you like the flavour of garlic/onion then you will fall, just like me,hook line and sinker for it:) If one could flavour desserts with it, I think I'd do that too :) I also dried to dry it,but contrary to other herbs who profit from this process( tarragon for example) ,when dried the wild garlic looses most of it's aroma,best is still to preserve it as a pesto or so:)
I've still never tried Bärlauch, it scares me a little.
My asparagus last week came from Mexico. I've heard that Mexico imports only its very best to Switzerland....
...only Asparagus Ms Mac:) I think someone we know imported something much better too:) and not necessarily edible,only to nibble:)
If I manage to meet up with you again in ZH this spring,I'll take with me a taster pot of my Bärlauch Pesto :)
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