[Weekend Herb Blogging] – Gnocci with ramson & blue veined cheese

My thoughts:

I did not add any salt because the cheese already adds an amount of salt to the dish which is enough to my mind.
I only sprinkle some fresh grated pepper on top before serving.

Ramsons, buckrams, wild garlic, wood garlic or bear’s garlic (Allium ursinum) is a wild relative of chives.
The specific name derives from the fact that brown bears like to eat the bulbs of the plant and dig up the ground to get at them, as do wild boar.

The leaves are collected and eaten as salad, boiled or as a kind of pesto.
They were used as fodder as well. Cows that have fed on ramsons give milk that slightly tastes of garlic, and butter made from this milk used to be very popular in 19th century Switzerland.

The first evidence of the human use of ramsons comes from the mesolithic settlement of Barkaer (Denmark) where an impression of a leaf has been found. In the Swiss neolithic settlement of Thayngen-Weier (Cortaillod-culture) there is a high concentration of ramsons pollen in the settlement layer, this has been interpreted as evidence for the use of ramsons as fodder.

Ramsons (German: Bärlauch, i.e. ‘bear’s leek’) have recently become very popular in Germany, and the town of Eberbach hosts an annual ramsons fair in March and April – more information here (but only in german – sorry)