Ramsons is a type of green leaf wild garlic, related to chives. It's generally found throughout the Northern half of Europe. It's first evidence of human use is from a mesolithic settlement in Jutland. You generally have to go foraging for it yourself if you want it fresh as it's just started to undergo a revival in recent years, but I have seen it for sale in Føtex this week.
I've heard Claus Meyer call rapeseed oil the olive oil of the North - Yes, I do know he's somewhat of a pretentious git. I don't know how much he is aware that rapeseed oil, better known as canola oil to most English speakers, is actually a Canadian product. Wild rapeseed contains the toxin erucic acid and experimentation in Canada in the 1970s produced a rapeseed that was safe for human consumption. The name Canola comes from Canadian oil, low acid. It also sounds nicer than rapeseed oil.
Tusind tak for ramsløg, Rasmus!
makes about 100ml
40g fresh ramsons leaves
zest of 1/2 lemon
15 whole almonds
3 tbsp/60ml rapeseed oil
Wash ramsons well.
Process almonds until roughly ground.
Add zest, ramsons.
Process until roughly chopped.
Add oil little by little until desired consistency.
Season with salt and pepper.
Love Beetroot Hearts Quiche with Feta and Chives - I harvested some beetroot from my garden a few weeks back and made a few recipes with it such as Beetroot Gratin, Beetroot Horseradish Pasta Salad, Beetro...
1 day ago