Jun 2, 2011
Cheremsha (Ramsons, wild garlic)
In a cold country like Latvia, Cheremsha (Russian name for Ramsons, or wild garlic) is one of the earliest sources of vitamins. Cheremsha grows in shady woodlands and its green parts resemble garlic by scent and flavour. The smell can be pretty long-lasting, but it’s worth it, for each leaf is packed with vitamin C and minerals. I prefer to eat Cheremsha on its own with coarse salt, but it’s also a great and healthy addition to any spring vegetable salad. Some other uses for fresh Cheremsha include soups, sandwiches, and pie fillings; it can also be pickled, but not dried.
Do you have/eat ramsons in your area?
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Hi,
I am from Slovakia and we have them in our area. I love it and eat all the time, when it’s available :) It is best with the bread, fresh butter and salt.
Hi Miri! Cool, Stano couldn’t really tell if wild garlic is available in SK! Now I know :) Thank you!
P.S. What part of Slovakia do you come from?
This is very interesting indeed. The buds look a lot like our local chives flowers (we usually stir fry them with roast pork) and the taste you described of the leaves sounds a whole lot like leeks :D
Hi Ping! I’ve never seen chives flowers before - chives are not very popular here anyway! It’s so exciting that there’re so many similar yet different edible plants around!
hmm… interesting
:-)
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I’ve never heard of these guys. I don’t remember them in Moldova and we definitely don’t have them in Boston ;)