Ramson, pine nuts, lemon, olive oil & S & P


About whenquiet

A child of God, opinionated, survivor, eloquent, elegant, exquisite bohemian, and humble, loving life and shining light to those who are in the shadow.
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2 Responses to Ramson, pine nuts, lemon, olive oil & S & P

  1. What is damson? And is this a sauce for something like pasta?

  2. whenquiet says:

    Hi thepetalpusher! Ransom(Allium ursinum) is wild garlic, (often called bear’s leek). Ransom has anti-inflammatory, anti-bacterial and blood pressure reduction properties and is simply delicious. Warning! While foraging, care must be given because of a few other resembling poisonous plants. One similar plant(poisonous) is lily of the valley(maiglöckchen-german language, muguet-french language). Lily of the valley does not have the garlic smell, but has a sweet smell. White saffron flowers and white hellebore also have similar long green leaves. The best approach is research so the eye is keen. I always don my glasses, scrutinize each leaf, and rub for the garlic smell.

    For the wild garlic pesto sauce I used a handful (or more) of freshly picked ramson leaves(chopped finely), juice of one lemon, 1/2 cup olive oil, salt and pepper, pureed in blender. Voila! Divine on pasta or crackers. Keep refrigerated(lasts about a week). Blessings!

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