Ramsons (Allium ursinum), also known as wild garlic, is a wild relative of chives native to Europe and Asia. Ramsons grow in deciduous woodlands with moist soils, preferring slightly acidic conditions. They flower before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent.
The stem is triangular in shape and the leaves are similar to those of the lily of the valley. Unlike the related crow garlic and field garlic, the flower-head contains no bulbils, only flowers. Ramsons leaves are edible; they can be used as salad, spice, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil.
The stems are preserved by salting and eaten as a salad in Russia. The bulbs and flowers are also very tasty. Ramsons leaves are also used as fodder. Cows that have fed on ramsons give milk that tastes slightly of garlic, and butter made from this milk used to be very popular in 19th century Switzerland.

This native garlic grows to be about 18" tall and boasts gorgeous white blooms. Wild Garlic is extremely easy to grow and thrives in almost any sun and soil type, making it a versatile choice for any meadow or garden. Allium ursinum attracts bees, hummingbirds and butterflies, but its strong onion scent makes it unappealing to deer and rabbits.
Easily grown in rich, moist but well-drained loams in full sun to part shade. This is a woodland plant that is more tolerant of part shade conditions than most members of the genus. Add sand to clay soils as needed to improve drainage. This species spreads invasively by rhizomes and self-seeding, and over time can carpet large areas.
Zone: 5 to 9.