{"id":27834,"date":"2023-02-02T01:10:05","date_gmt":"2023-02-02T05:10:05","guid":{"rendered":"https:\/\/paganpages.org\/emagazine\/?p=27834"},"modified":"2023-02-01T00:59:27","modified_gmt":"2023-02-01T04:59:27","slug":"notes-from-the-apothecary-79","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2023\/02\/02\/notes-from-the-apothecary-79\/","title":{"rendered":"Notes from the Apothecary"},"content":{"rendered":"

Notes from the Apothecary: Wild Garlic<\/b><\/span><\/span><\/span><\/h1>\n

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Wild garlic or Allium ursinum<\/i> is a fragrant perennial plant with tiny clusters of white flowers atop long, lush green leaves that don\u2019t grow any higher than most people\u2019s ankles. It\u2019s also known as ramsons in Europe and ramps in the United States. Other related plants such as Allium canadense <\/i>and Allium tricoccum<\/i> are also called ramps or wild garlic, and just to be more confusing, you might also hear them called wild leeks or wood leeks.<\/span><\/span><\/p>\n

Whatever you call them, there\u2019s no escaping the fact that these plants are one of the most delicious smelling harbingers of spring. In the woods near where I live, you smell wild garlic before you see it, and even driving past the woods with the windows down draws in a smell similar to your favourite Italian restaurant: sensational savoury goodness.<\/span><\/span><\/p>\n

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The Kitchen Garden<\/b><\/span><\/span><\/p>\n

Wild garlic is absolutely delicious! Okay, that\u2019s a personal opinion, but anyone who loves garlic, onions, or chives will certainly enjoy the aroma and flavour of wild garlic. Because it\u2019s generally eaten as a leafy green and is milder than traditional garlic, it\u2019s incredibly versatile. You can use wild garlic for:<\/span><\/span><\/p>\n