Wild garlic enjoys growing popularity as an aromatic kitchen herb in recent years. The fresh herb is used for herb curd, in soups and sauces or in salads. Because of this popularity, more and more people are drawn to the forest to collect the hearty leek themselves.
What is wild garlic?
The relative of garlic, onion and chives with the star-shaped white flowers was already known to the Romans, Germanic tribes and Celts as a spice and medicinal plant. Wild garlic has several names – technically Allium ursinum, in the vernacular it is also called as follows:
- Forest garlic
- Wild garlic
- Gypsy root
- Dogwood
Why bear’s garlic is named after the bear (Ursinum)? Probably because brown bears like to eat it after hibernation to quickly regain bear strength. Perhaps also because, just like the bear after its hibernation, it is a symbol of the awakening life in spring. In any case, the Germanic tribes were convinced that the bear owed its strength and fertility to this plant.
Fresh wild garlic for health
Fresh wild garlic contains a lot of vitamin C, essential oils and other ingredients such as magnesium and iron. This makes it at least as healthy as its relative, garlic – but without affecting body odor. Bear’s garlic is effective against fermentation processes in the intestines, against associated flatulence and cramp-like pain. In addition, it acts:
- Appetizing
- Choleretic
- Cholesterol-lowering
- Vasodilatory
The main uses are stomach and intestinal disorders, loss of appetite and states of weakness. In general, wild garlic strengthens the body and is said to contribute to purification.
Wild garlic: beware of confusion
When the spring days in April become sunnier and increasingly warmer and the plants emit their characteristic scent, the wild garlic season begins. Despite its garlic-like odor, the plant is repeatedly mistaken by collectors for poisonous doppelgangers – with potentially fatal consequences. The young leaves of wild garlic resemble those of the poisonous lily of the valley (Convallaria majalis) and the very poisonous meadow saffron (Cholchicum autumnale). Especially in the months of April and May, cases of poisoning accumulate throughout Europe, especially in Austria, Switzerland and Croatia, but also in Germany.
Harvest wild garlic
Wild garlic grows in herb-rich, shady and nutrient-rich deciduous and mixed forests, meadows and parks, along streams and riparian forests. In early spring, two juicy green, lanceolate leaves sprout from the small bulbs. With their aromatic taste, they can be used in many ways in the kitchen, but also have health-promoting effects. Harvest time is from the appearance of the leaves (about mid-March) until the flower buds break open. After that, the taste becomes very severe and unpleasant. Wild garlic must be used fresh. So if you are on the road, it is best to put the harvested leaves in a transparent freezer bag with a few drops of water in it. Inflate the bag and then seal it. This way, the delicate leaves will not only survive your hike, but a few hours in the vegetable compartment of the refrigerator afterwards.
Recognize wild garlic
Wild garlic is especially often confused with lily of the valley, which has similar leaves. The main difference: the underside of the leaves of wild garlic shimmers slightly metallic green, that of the lily of the valley fresh green. The smell test is easier: If the typical garlicky smell does not appear when rubbing the leaf between the fingers, it is better to leave the plant (and clean the hands thoroughly immediately). However, this test is only meaningful if your fingers have not already taken on the garlic smell from a previous sample. So wild garlic collectors should know the plant well with all its characteristics to be able to distinguish it from its doppelgangers with certainty.
Buy wild garlic or grow it yourself
For those who prefer to play it safe: More and more greengrocers are offering wild garlic that comes from controlled crops. It is also possible to buy plants, seeds or bulbs in specialized stores and then grow them yourself on the windowsill or in the garden (under trees, shrubs and hedges) and freeze them if necessary.For those who are primarily concerned with the health-promoting effect, there is an expensive but 100% safe alternative: wild garlic juice from the pharmacy or health food store.
Recipe: avocado wild garlic cream
Wild garlic is often prepared as a pesto and can be enjoyed with pasta as well as with roasted potatoes and green asparagus. However, wild garlic can also be made into a delicious avocado wild garlic cream, which can simply be spread on a baguette along with cheese. For the recipe you will need the following ingredients:
- 1 lime
- 1 avocado
- 1-2 tablespoons finely chopped wild garlic
- Salt and pepper
- 1 baguette
- 30 g (sheep) cheese
The preparation is simple: squeeze the lime, remove the flesh of the avocado from the peel, mash and mix with the lime juice. Add the wild garlic, season with salt and pepper. Spread the baguette with the wild garlic-avocado mixture, crumble cheese on top and serve immediately.
