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Hamari shan Tiranga shoot by me at Connaught Place, New Delhi on 8th March
2014, it was very big and beautiful. [*Photo by Mudassir Rizwan]*
Allium ursinum - Ransoms Garlic
Allium ursinum – known as ransoms, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives native to Europe and Asia.The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them; they are also a favorite of wild boar.
leaves wrapped around a steak on a open fire and wow what a lovley flavour also the bulbs in winter are very nice roasted.All parts of Ransoms (wild garlic) are edible, the flowers being especially pungent.Ransoms, leaves shredded in home made burgers very nice , flower/leaf in soup or stew is nice but add very late when cooking. Make a lovely baste for kebabs from fine chopped ransom bulb some lemon balm, jack by the hedge leaves and olive oil....lovely. leaves are nice straight on cheese and ham butties or salads.
Wenn hier ein Rind das Zeitliche segnet, kommt es auf den Galgenberg. Der Rest regelt sich von selbst.
John Tepaurel 2013
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