Right now ramsons (allium ursinum) grow vigorously in the garden. The early fresh greens are delicious and versatile to eat. The leaves can be eaten fresh, processed into pesto, pickled, and more.

Jord and Birk - 2/3 of the guys behind Restaurant Rotonde - visited the garden to harvest the late winter abundance. After 20 minutes of harvesting, they left with 2+ kilos of fresh ramson leaves.

Most of it went into a tub with salt for pickling. Jord cooked with some of the fresh leaves in the evening. Fried & wilted ramsons topped a dish of hen-of-the-wood smoked over Douglas fir and fried in black garlic, and kale. A hearty, umami, earthy dish.