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Ransoms – wild garlic

The green shiny broad leaves of ransoms are very similar to those of lily-of-the-valley but the pungent garlic odour that has given them the name of wild garlic is smelled long before the plants are sighted and stops them from being mistaken for lily–of–the–valley! Wild garlic can be found throughout the UK in woods and on river banks.

Wild garlic has similar medicinal properties to those of garlic but possibly greater because the leaves are rich in healing chlorophyll. The chlorophyll molecule is responsible for trapping the sun’s energy and is the life-force of the plant and this force provides life-giving materials for the human body. Green leaves provide us with important nutrition and are best eaten every day.

Wild garlic can be used to inhibit the common cold virus, promote circulation and sweating, eliminate worms and promote the growth of healthy intestinal flora.

If you are able, cultivate wild garlic in a damp, shady part of your garden.



Wild garlic soup
6 handfuls of wild garlic
2 large potatoes, diced
1 large onion, diced
1 tablespoon olive oil
1 tablespoon butter
2½ pints (1.5 litres) vegetable stock
black pepper

Remove the leaves and flowers from the wild garlic and set aside. Roughly chop the remaining stalks.
Cook the onion and potatoes in the olive oil and butter for 15 minutes. Add the garlic stalks and stock, bring to the boil and simmer gently for 15 minutes until the potatoes are soft. Chop the garlic leaves and flowers, reserve a few flowers for garnish, and add to the soup.
Process in food processor. Season with pepper, and divide between 4 or 6 bowls, pop a reserved flower head on each serving.




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