Cheremsha

[John Schillinger]

John Dunn's comments on borshch and Domostroj prompt me to inquire if  
anyone knows what cheremsha
really is as a plant (garlic tops?).  I've always sought it out in its  
pickled form at markets in Russia, but never have come across it in  
the US until I recently found a jar of it at a DC Russian food store  
where the English translation on the label was "Ramson."

John Schillinger
Emeritus Prof. of Russian
American University

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