Allium ursinum, ramsons, grow in deciduous woodlands with moist soils, preferring slightly acidic conditions. They flower before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. The stem is triangular in shape and the leaves are similar to those of the lily of the valley.
Ramsons leaves 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. Ramsons leaves are easily mistaken for lily of the valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous and possibly deadly. A good means of positively identifying ramsons is grinding the leaves between one's fingers, which should produce a garlic-like smell. When the leaves of ramsons and Arum maculatum first sprout they look similar, however unfolded Arum maculatum leaves have irregular edges and many deep veins while ramsons leaves are convex with a single main vein. The leaves of lily of the valley come from a single purple stem, while the ramsons leaves have individual green-coloured stems.(Source: wikipedia)
We usually only eat until they start to bloom, because after floweing they become bitter. In early April a real "wild garlic carpet" is covered the bottom of the forest in Gerecse, Mecsek Hills.