For another monthly blogging challenge called "Cooking with herbs" hosted by Karen from the lovely Lavender and Lovage, Karen has selected fresh herbs as theme for May 2014 fresh herbs as the theme for May.
I do not know, if I am bending these rules working with ramson, which has become a very trendy ingredients within Nordic cooking for the last couple of years.
You can either pick your own ramson in the forest or you can buy it the supermarket.If you pick your own ramson, you have to be very certain it is ramson, that you take home with you to your kitchen, as ramson and Lily of the Valley looks very much like each other. Ramson being OK to eat, whereas Lily of the Valley is quiet poisonous to eat. I am not a huge botanic, so I decided to pick my ramson in the supermarket, even though it is on my To Do List 2014 to pick my own ramson out in reality !!!
I have found this lovely recipe on ramson oil on the blog "Klidmoster", which I decided to use, when making my first attempt on ramson oil.
The oil ends up having the most amazing wonderful fantastic green colour, and the flavour in the kitchen as you sieve the oil through the coffee filter is also peticular, but pleasant.
Ramson oil a la "Klidmoster":
- Start by cleaning the ramson leaves in water, followed by patting the leaves dry, so the water activity will remain low in the oil. Low water activity equals long shelf-life !
- Add all four ingredients into a blender glass and blend everything into liquid looking grass soup.
- Let the ramson leaves infuse the oil cold in the refrigerator for 5 hours.
- toxic looking mass.
- Sieve the oil through a medium fine sieve. First by letting the oil run on it´s own, and afterwards by pressing gentle with a spoon. The remaining ramson pulp can be used in ramson pesto.
- Next day let the oil pass through another very fine sieve or a coffee filter placed in a funnel to remove any leftover pulp part of the ramson. The part of the process takes around 12-14 hours.
- Pour the oil into a clean bottle, which is stored dark.