Every spring brings new hope and warmth. We feel joy and our thoughts have wings, we are pleased about the first sign of green, the singing of the birds and feel with our whole heart that all this is a gift of our Creator. The green, shiny broad leaves are very similar to those of the Lily-of-the-Valley. They grow from an elongated bulb, which is surrounded by layers of clear skin. The smooth, light-green stern, with its head of white flowers, grows to a height of 30 cm. Ramsons grows only in shady and damp woods. Its pungent garlic odour that has given it the name of Wild Garlic, is smelled long before the plants are sighted and prevents them from being mistaken for the Lilly-of-the-Valley or the Meadow Saffron (Colchicum autumnale). In early Spring, many damp woods are densely carpeted with the fresh green leaves of Ramsons. They start to grow in April and May, sometimes earlier, the flowers from May to June. bears, after hibernation, seek it out to cleanse their system. The leaves are used fresh. They are finely chopped and laid on buttered bread, used uncooked as a seasoning in the daily soup and added to potatoes, dumplings and other foods, where normally Parsley is used. The leaves can also be prepared like spinach or salad. Since they have a biting taste when used in large amounts, they should be mixed with Stinging Nettle leaves when prepared as a spinach dish. The young leaves are gathered in April and May before the time of flowering, the bulbs in late summer and autumn. These bulbs can be used the same way as garlic. People who have a sensitive stomach should pour warm milk over the finely chopped leaves and bulbs, infuse them for two to three hours and sip this liquid.