Wild Garlic or Ramsons ail des ours (Allium ursinum) should be eaten for its leaves before the plant flowers, when the hot, garlic-mustard flavour becomes too strong. Bunches of bright green wild garlic are sold on Olonzac market in March. The stall-holder picks them in the Montagne Noire and recommends them, first wilted in butter, in an omelette or tortilla; she also puts them in soup and in meat and vegetable stews.
