Garlic, Wild, Allium ursinum (Ramsons)

Wild or Bear Garlic. Named for the brown bear's avid taste for the bulbs. Wild relative of chives. All parts are edible. The leaves can be eaten in salads, or use in pesto instead of basil. The bulbs and flowers are also very tasty. Comes into growth in mid to late winter, with white star-shaped flowers in spring. Hardy perennial, best in part or full shade. Height up to 45 cm. Priced for a 1 litre pot