Spring and flowering Ramson on Kinnekulle



There is no mistaking the warm spring winds. Slowly but surely they push aside the cold winter air, leaving that very familiar feeling we all know, but few of us can describe in words. One day, spring is simply upon us, with the promise of more light and a greener landscape. The birds are twittering optimistically and the buds on the bare, brown trees burst into leaves. To me personally, spring has for the last few years also involved a sense of longing, and of happiness, to yet again be able to step into the magical landscape of Munkängarna, on the mountain of Kinnekulle, where the forest is completely taken over by Ramson at this time of the year. I am ridiculously infatuated with ramson. In the early part of spring it forms a green carpet on the forest floor, towards the end of the flowering season it turns into a white layer that covers the ground like snow. It is wondrous and magical.


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Munkängarna - Foto: Monika Manowska

Hannu waxes lyrical about wild garlic

The flowering mountain of Kinnekulle is a mecca for anyone interested in plants and gardening. This is where the King of Flowers, Hannu Sarenström, is the first to welcome spring from his farm in Hällekis; together with his Labrador Aile and the area’s trendiest spring bulb – Wild Garlic!
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Wild garlic – On the Lookout for Wild Herbs on Kinnekulle

If you want to describe the flavour of wild garlic, a mild form of garlic is the closest you get. I have had wild garlic in a number of different ways. The last time my taste buds were tickled was not long ago. I had been invited to a Michelin-star restaurant in Stockholm. Behind an anonymous door, with an interior in light, soft colours, lots of wood and shiny copper lamps, is Gastrologik. This is a restaurant that surprises with the same sure neo-Nordic balance you find among top restaurants in Copenhagen. Jacob Holmström and Anton Bjuhr’s menu contained a very attractive dish; fillet of veal with cream of wild garlic, endives julienne and soured vegetables. In that harmonious Swedish way, with a careful balance between the sweet, fresh, sour, and mildly salty. The cream of wild garlic was superb and gave this dish a beautiful base, like a small piece of green meadow on a plate – if you know what I mean.

Wild Garlic. Photo: Jesper Anhede and www.lackokinnekulle.se

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