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Sremuš - Allium ursinum
Fotografija je vrlo obična, bez drugih pretenzija sem da prikaže mesto na Fruškoj Gori, nedaleko Rohalj Baza, gde svakog proleća par puta naberem sremuš!
Wood Garlic - Allium ursinum
Photography is very simple, with no other pretensions but to show the place on Fruska Gora, near Rohalj Baza (baza=hideout), where every spring I pick a sremuš (Wood Garlic) a couple of times!

The leaves of A. ursinum are edible; they can be used as salad, spice, boiled as a vegetable, in soup, or as an ingredient for pesto in lieu of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a rind coated in wild garlic leaves. The bulbs and flowers are also edible, though less famed for their taste than the leaves.
The leaves are also used as fodder. Cows that have fed on ramsons give milk that tastes slightly of garlic, and butter made from this milk used to be very popular in 19th-century Switzerland.
The first evidence of the human use of A. ursinum comes from the Mesolithic settlement of Barkćr (Denmark), where an impression of a leaf has been found. In the Swiss Neolithic settlement of Thayngen-Weier (Cortaillod culture) there is a high concentration of pollen from A. ursinum in the settlement layer, interpreted by some as evidence for the use of A. ursinum as fodder.

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Additional Photos by Aleksandar Dekanski (dekanski) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 163 W: 89 N: 201] (2194)
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