It's the season for foraging the wild garlic known as Ramsons in English. In French it is called 'ail des ours' (bear's garlic) and the scientific name, Allium ursinum reflects a similar idea. The plant is found in large colonies, in damp shady places such as alongside streams flowing through woods. It is one of the few wild plants that I have no qualms about people harvesting, as many locals use the same site I do, and there is clearly no damage to the numbers of plants or their environment being done. It is abundant and occurs in many places.
This year I took a dozen leaves and on the suggestion of a friend, chopped the Ramsons finely and combined with soft fresh locally produced goats cheese. This makes a good dip or spread. If you don't have access to good fresh goats cheese, well drained cottage cheese would do.
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