Wild Garlic, a Brief Information

Wild garlic (Allium ursinum) is related to the well-known garlic (Allium sativum).

This plant, which belongs to the lily family and is native to northern Asia and Europe, is notable for its intense, garlicky odor. It is rarely cultivated, and is often found on wet, humus-rich deciduous forest soils and there in shady locations. Its large, greenish, lanceolate and long-stalked leaves (with a triangular stem) resemble those of the poisonous lily of the valley, emitting an intense garlicky scent. Size of the leaves: 20 to 300 mm. The plant has an elongated bulb with white transparent skins.

The plant is said to have been the first food of wild bears in the spring and because of this it bears its name.

In the kitchen the fresh leaves are used, but equally the bulbs – these similar to Knofel -: dried the leaves lose much of their pleasant taste. Processed into a herb butter, wild garlic is a refreshingly hearty spread. Raw, wild garlic is used to flavor soups, greens, or as a salad garnish.

When cooked, it is an alternative to spinach leaves: the odor, which is sometimes a bit strong when fresh, turns into a mild, garlicky aroma when cooked.

Contains: sulfurous essential oil, vinyl polysulfides, vinyl sulfide, mercaptan, vitamin C, mineral salts.

Acts: anti-fermentative and antifouling in the intestine, abortifacient.

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