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Ramsons vs Garlic

The short answer

The same sulphur chemistry, used from different parts of different plants. Garlic is the cultivated bulb of Allium sativum; ramsons is a wild woodland allium used for its spring leaves, fresh and milder. Ramsons has to be picked with certainty, because two poisonous plants with similar leaves grow beside it.

Side by side

Ramsons and Garlic compared side by side
 RamsonsGarlic
Botanical identityAllium ursinum L.Allium sativum L.
Part usedleaf, bulbbulb
OriginTemperate Europe and western Asia: from the Iberian peninsula to eastern Europe, the Balkans, the Caucasus and Anatolia.Not settled. Central Asia, where garlic is most diverse, is thought the most likely area, but neither the place of domestication nor the wild ancestor is established: Allium longicuspis, the wild garlic long named as the ancestor, proved not to be a species distinct from the crop.
Flavour notesgarlicky, green, pungentpungent, sulphurous, sweet when cooked, savoury
HeatNot establishedPungent rather than hot. The bite is sulphurous and sits at the front of the mouth, and it is destroyed by cooking rather than concentrated by it.
FlavourFresh, herbaceous and mildly pungent, of garlic.Pungent and hot at the front when raw, mellowing to sweetness with heat. Burnt garlic turns acridly bitter very quickly and cannot be recovered.
AromaGarlic-like, from sulphur compounds released when the leaf is cut or crushed.Sharp, sulphurous and penetrating when raw and cut; sweet, nutty and almost meaty when cooked slowly. Almost absent from an intact clove.

Which should you buy?

Ramsons

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Garlic

Buy fresh for anything where the garlic is tasted, and keep powder as well rather than instead — they are different ingredients and a kitchen doing dry rubs or seasoning blends genuinely needs both. Pre-peeled cloves in brine and garlic pastes lose pungency quickly and often carry an acidic note from the preservative.

Full detail on ramsons and garlic, including evidence grades and sources for every claim above.