The predominantly Oak canopy of Mistleberry Wood is still bare, as is its coppiced Hazel under-story, but as the ground warms the woodland is coming to life. All over new life is preparing itself. The two most dominant plants in this particular woodland are the Ramson and Bluebell, the former by far the leader. Even at this early stage of the year the ramparts of Mistleberry Woods' prehistoric bank and ditch feature are swathed in young Ramsons, with even more just poking through the leaf litter. It'll still be some time before flowers fill the woods, but when in full flower these woods will be filled with their pungent garlic aroma. Ramsons (Allium ursnium) are a really versatile wildfood resource, often found in damp ancient woodland, use them in salads, as a vegetable or just as a flavouring herb, add them to soups and breads, make wild garlic pesto, all the parts of the plant are edible, and where they grow, they often flourish, so are in bountiful supply when in season. Two notes of caution, mind. Firstly, the have been confused with Lilly of the Valley, although all of the parts of the Ramson smell of garlic which help allay any confusion. Secondly, be careful when using, how much you use, I have found to the cost of several meals, how powerful a flavour Ramsons have and how easy it is to use too much. All the constituents of a wild spring green soup are coming together nicely, not long now.
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