Ransom Leaves (Allium ursinum) also known as wild garlic, cowleekes, cows’s leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear’s garlic, is a perennial flowering plant from the amyrillis family and is a  native to Europe and Asia, where it grows in moist woodland. It is a wild relative of Onion and Garlic all belonging to the same genus, Allium, There are two recognized subspecies: Allium ursinum subsp. ursinum and Allium ursinum subsp. ucrainicum.

Culinary Uses for Ramson Leaves:-

All parts of the Allium ursinum plant are edible and have culinary uses, including the flower which is often used to garnish salads and other dishes.

The leaves are the most used part to be used in food. Leaves can be used in raw salads and carry a very subtle garlicky flavour similar to that of garlic chives. When picked the leaves bruise, making them smell even stronger. When cooked the flavour of the leaves becomes softer and sweeter

The leaf is often chopped and used to replace garlic and other herbs in many recipes. The bulb can be used in a similar way to clove garlic.

Popular dishes using the plant include pesto, soups, pasta, cheese, scones and some commercial products.

Herbal Uses for Ramson Leaves:-

The plant has been credited with many medicinal qualities and is a popular homeopathic ingredient. It is often used for treating cardiovascular, respiratory, and digestive problems, as well as for the sterilisation of wounds.

Various minerals are found in much higher amounts in Allium ursinum than in clove garlic. It is sometimes called the “magnesium king” of plants because of the high levels of this mineral found in the leaves.