Allium ursinum L., Sp. Pl. 300 1753. (Syn: Aglitheis ursina (L.) Raf.; Allium latifolium Gilib. [Invalid]; Allium longipetiolatum St.-Lag.; Allium nemorale Salisb.; Allium petiolatum Lam.; Allium ucrainicum (Oksner & Kleopow) Bordz.; Allium ursinoides G.Don ex Sweet; Allium ursinum subsp. ucrainicum Oksner & Kleopow; Allium ursinum var. ucrainicum (Oksner & Kleopow) Soó; Allium ursinum subsp. ucrainicum Kleop. & Oxner; Allium vincetoxicum Pall. ex Ledeb.; Cepa ursina (L.) Bernh.; Geboscon ursinum (L.) Raf.; Hylogeton ursinum (L.) Salisb. [Invalid]; Moly latifolium (Gilib.) Gray; Ophioscorodon ursinum (L.) Wallr.);
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.
Allium ursinum grows in deciduous woodlands with moist soils, preferring slightly acidic conditions.
It flowers 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 (Convallaria majalis). Unlike the related Allium vineale (crow garlic) and Allium oleraceum (field garlic), the flower-head contains no bulbils, only flowers.
The leaves of A. ursinum 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. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The bulbs and flowers are also edible, though less famed for their taste than the leaves.
The 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.
(From Wikipedia on 22.9.13)
Bärlauch (Allium ursinum) from Bremen: I thought of posting these fotos I took in April this year in Bremen on tha Banks of the river Lesum that flows thru Bremen. The few plants in my garden are miger.
Every year I go to this place to collect young leaves before flowering. A pesto of Bï¿œrlauch adds a special note to salads, baked potatos etc. etc. A few days after collecting the leaves I go there again to enjoy this beautiful site.
Wow, .., what a spectacular show this onion puts put…. what do the leaves look like…
I have never seen this Allium but as per my information: This species produces flat leaves (not cylindrical like onion) like garlic, but much broader about 5 cm wide and even narrowed into a petiole. Two leaves are produced per bulb appearing with the flowers. Leaves are almost 1/4 the length of scape; The bulbs unlike onion have surface coating splitting into parallel fibers.
It has such interesting names as Bear’s garlic. Hog’s garlic, Gypsy onion, Ramsons and Buckrams.
i did not take fotos of just the leaves, will do next time. … has answered the questions.
Plant for ID :: Salzburg, AT :: EU-ARKOCT27 : 5 posts by 4 authors. Attachments (10)
Please ID this plant seen growing in one of the castle grounds. One part of the grounds was completely covered by these beautiful flowers. This was clicked in April 2016.
Is this some Liliaceae?
Looks like Allium ursinum (Ramsons, Wild garlic)
Bärlauch (Allium ursinum) i had sent fotos of this some years back.
you may also compare your european fotos with ones I had sent.