Wild garlic (Allium ursinum), also called ramsons, bear's garlic, buckrams or wood garlic, is a broad-leaved bulbous allium that carpets damp deciduous woodland across Europe and western Asia each spring. Its lush, lance-shaped green leaves and starry white flowers smell and taste strongly of garlic — softer, greener and more grassy than the cultivated clove — and are gathered as one of the great wild flavours of the European spring, blitzed into pesto and soups or stirred raw through eggs, potatoes and butter.