The arrows of garlic and ramson belong to the same family and have few differences in properties. Garlic arrows are young shoots–flower stalks of sown garlic, which are cut in June-early July. Ramson is a wild plant that grows in forests and meadows, it is also called "wild garlic", but unlike garlic, the plant has a small tuber, so only leaves are used in cooking.

Ramson has a very bright garlic taste, and garlic arrows have a more neutral herbaceous-spicy taste, so their use in cooking is more widespread. Both plants are used in salads, baked with vegetables and meat, and added to various soups to add brightness. In particular, they are used to make fillings for pies in a mix with eggs or potatoes, as well as ramson and garlic arrows are often used to make various sauces.

Many people prefer to eat ramson or garlic arrows in canned form, since when preserved, the taste becomes softer and they can be consumed as an independent snack.

Ramson and garlic arrows have the same benefit. Firstly, both plants have powerful antimicrobial properties, serve as prevention of viral diseases, including helping the body recover faster, and also serve as prevention from intestinal parasites. They contain antioxidants that slow down cell aging and a large amount of vitamins C, A, B6, B12.

No one will remember why the garlic arrows are firmly anchored by the name ramson, but that's how they are often called. In fact, their main difference is that one plant is cultivated, the other is wild, and in cooking they are interchangeable. Useful tip: when using ramson or garlic, it is worth drinking milk so that there is no garlic smell.