Spring always feels like a fresh start, doesn’t it? The days get longer, the air lighter, and the earth seems to awaken from its slumber. It’s that magical time of year when nature gifts us with wild herbs, and one of my absolute favorites is ramsons, or wild garlic. I’ll never forget the first time I stumbled upon it. It was a chilly, bright spring morning, the kind where the forest feels like it’s breathing in rhythm with the season. As I walked through the woods near Stockholm, the earthy smell of the trees was interrupted by a sharp, fragrant scent—garlic, but fresher, greener. I bent down, curious, and saw it: a lush carpet of broad, green leaves. The moment I tasted it, I knew this was something special. The flavors were bold and garlicky, yet lighter than anything I’d expected. I had to find a way to work it into something truly comforting. And what better canvas than lasagna?
Now, lasagna might seem like a dish that doesn’t need much of an introduction—classic, comforting, and always a crowd-pleaser. But the beauty of lasagna is that it’s so versatile. Sure, you’ve got your bolognese, your creamy béchamel, your rich layers of cheese, but what if we take it in a fresh, springy direction? Enter ramsons pesto. Instead of your typical basil pesto, this one is packed with wild garlic leaves, olive oil, and, of course, a generous handful of parmigiano Reggiano. The result is something aromatic, punchy, and perfectly suited for the season.
It wasn’t long before I found myself experimenting in the kitchen, swapping out the usual ingredients and letting ramsons take center stage. The pesto infused the lasagna with a garlicky brightness that felt like a breath of fresh air. Imagine a bite of freshly baked lasagna, the layers of pasta giving way to rich, creamy cheese, and then that burst of wild, garlicky goodness from the pesto. It was spring in a bite. And as much as I loved the deep, rich flavors of a traditional lasagna, this wild, herb-infused version spoke to me in a way that felt both familiar and completely new.
Now, I know what you might be thinking—this is all well and good, but what does it have to do with homemade food? Well, here’s the thing: I’ve always believed that the heart of cooking is in the ingredients. There’s something truly magical about working with fresh, locally sourced ingredients that connect you to the land, to the season, and to the traditions that shape the food we make. In Sweden, wild herbs like ramsons are a natural part of the landscape, and they’re a perfect fit for vegetarian food. And when you add them to a dish as timeless as lasagna, you’re not just making food—you’re telling a story.
If you take a moment to think about it, lasagna has always been a bit of a canvas for different cultures. Of course, it has its roots in Italy, where the layers of pasta, meat, and sauce have evolved over centuries. But as Italian immigrants brought their recipes to Sweden, lasagna became something uniquely Swedish, too. And this cross-pollination of flavors has enriched the way we think about comfort food. What if, instead of a meat sauce, you filled your lasagna with spring vegetables and a tangy ramsons pesto? What if the rich, garlicky aroma of wild garlic was the star of the show, rather than the usual beef or pork?
This idea of blending Italian and Swedish culinary traditions feels so natural. Ramsons, with its wild, garlicky flavor, reminds me of the herbs you’d find in the hills of Italy—wild and fragrant, yet simple. And that’s what I love about both Italian food and Swedish cooking—they value simplicity, quality ingredients, and the ability to let those ingredients shine. In Italy, it’s all about Italian ingredients that taste like they’ve been kissed by the sun. In Sweden, it’s about working with what the land gives you—like the wild herbs of the forest—and using them to create something nourishing.
It’s funny, though. If you were to ask an Italian chef about finding wild garlic in Sweden, I’m sure there would be a moment of surprise. But also, a bit of delight. “Ah, what a gift from nature!” they’d say, perhaps with a chuckle. “We Italians have something similar, but I never expected to find it here in Sweden!” There’s a certain joy that comes with discovering familiar flavors in new places. It’s like a little culinary reunion, where you can savor the same ingredients, but in a completely different context. And that’s what food does—it connects us, no matter where we are, through the universal language of flavor.
What I find most exciting, though, is how food traditions evolve. Ramsons isn’t a traditional Swedish herb, but it has found a home here, in the heart of Swedish cuisine. Just like lasagna has become a staple of Swedish kitchens, ramsons is now an essential part of many springtime dishes. And it’s not just a one-way street—Italian food has influenced Swedish cooking in ways that might surprise you. Think about the way we now celebrate vegetarian lasagna, or how vegan food has become a larger part of the Swedish culinary scene. These influences, both local and foreign, shape how we approach home cooking, and they inspire us to try new things.
For me, there’s something deeply satisfying about cooking with locally sourced ingredients, especially when they’re as fresh and vibrant as ramsons. When you pick them yourself from the forest, there’s a sense of connection to the land, to the season, and to the people who have been cooking with these ingredients for generations. It’s a kind of food tradition that goes beyond just the recipe. It’s about creating something that feels both timeless and of the moment.
So, what’s your take on it? Have you ever tried making a spring version of lasagna with ramsons? Or maybe you’ve got a secret ingredient that takes your comfort food to the next level? I’d love to hear your thoughts. There’s always something new to discover in the kitchen, and ramsons has certainly opened up a whole new world of flavor for me. Whether you’re making a vegetarian lasagna or a gluten-free version, this wild herb is a perfect way to celebrate the flavors of the season. And who knows—maybe the next time you walk through the woods, you’ll stumble upon a little patch of ramsons and be inspired to make your own version of this seasonal comfort food.
"Or just make it easy – come by our takeaway in Stockholm and try our lasagna with ramsons pesto. Only during the season, of course."
