So-called "bear onion" or “wild garlic”. In the spring and early summer for Siberians it is a desired kind of food so ramson could be recommended to replace the toothbrush and any artificial gum, if there was no a strong onion and garlic breath. Ramson grows in the forest and can be gathered with the snow melting.

Ramson is full of vitamins, it contains: 4.2 mg% of carotene, 100 mg% vitamin C, essential oils, volatile, lysozyme. Ramson is used for fever, scurvy, atherosclerosis, otitis, rheumatism.

Ramson reduces the amount of cholesterol in the blood, improves digestion, stimulates the heart function, rids the spring fatigue, sleepiness, high pressure, intestinal upset and cleanses the blood.

For good taste, curative properties and high winter hardiness an unpretentious ramson deserves the widest  dissemination. It is better to eat in raw form, because by thermal treatment taste becomes weaker.

Ramson is prepared for future use: salt (salt Ramson is used in salads), make sour, pickle (the latter method is used most often). Overground parts are dried, and then crushed, leaving for the winter in a sealed container. Ramson is good as a snack.

In villages and towns near taiga you can eat ramson from the end of April till June.