Label
All
0
Clear all filters

Wild Garlic

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

wild garlic is a name which should apply to plants of true garlic, Allium sativum, growing in the wild; but in practice it is used of other plants in the genus which do grow in the wild and do possess at least some garlic-like characteristics.

In Britain the most important species to which the name applies is A. ursinum, also known as ‘bear’s garlic’ (a name echoed in other languages) and more fittingly as ramsons. This name comes from hramsan, the plural of the Old English hramsa; so, as Geoffrey Grigson (1955) points out, ramsons is a double plural. Yet other names include badger’s garlic, devil’s garlic (cf. the Swiss Teufelsknoblauch), gypsy’s onions (cf. the German Zigeuner Knoblauch), and a quartet of hostile names from Somerset: snake’s food, stinking Jenny, stinking lilies, and onion stinkers.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title