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Bärlauch, Bear Leek, Ramsons, Bear’s Garlic, Wild Garlic...

Buds on the trees, Bärlauch in the markets. You could just put these delicate green harbingers of spring into one of Stefanie's cups and leave them to unfold their garlicky scent, but of course it would be more sensible to put them to work in the kitchen. Pesto is a popular option, or you could mince the leaves and mix them with softened butter to spread on good bread -- but what I find myself fantasizing about is a redolent bowl of creamy wild garlic soup.


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