Bear onions or wild garlic tolerates shading well, growing under trees, shrubs, but they need sufficient moisture. In addition, it does not tolerate flooding by melt water in spring.
Bear onions are propagated by fresh seeds or daughter bulbs. Seeds are sown before winter or in spring, having previously stratified for 90 days. Such onions reproduce well by self-seeding. Cutting greens when sowing seeds begins from the third year, after the wild garlic has grown. Onions for greens are harvested before flowering, and seeds after darkening of the capsules. After cutting it does not grow back again. To make the leaves of the bear onion juicier and larger, you can add compost and rotten leaves for nutrition.
The medicinal properties of bear onions are about the same as those of garlic.
Ramson is the first edible spring herb with an excellent, slightly pungent taste, and its phytoncidal properties make it possible to surpass even garlic in this regard. Leaves and petioles of this type of onion are added to salads and soups, to fillings for pies. In addition, finely chopped or crushed leaves and onions of wild garlic preserve the meat well, preventing it from quickly deteriorating.
Ramson is listed in the Red Book. The wild garlic (popular names: wild onion, bear onion, Jewish onion, viper and forest garlic, levurda, flask, chenzeli) include two closely related types of onions growing in the wild - bear and victorious onions, which differ from each other in the shape of inflorescences.