wild garlic spice and herb

Wild garlic (Allium ursinum), is a perennial bulbous plant. It belongs to the same botanical species such as garlic, onions, chives and leeks, and can be as varied as those used in the kitchen. He is equally healthy.

Wild garlic is native and grows wild in many places in Germany humid deciduous forests of beech and hardwood floodplain forests and then make out for its intense garlic smell with your nose. He is also known under names like Wild garlic or wild leeks. In some regions it covers the whole forest floor (picture below) where this is still in the early spring sun.

Wild garlic harvest

The tender, green, about 5 cm wide, long-stalked leaves of wild garlic appear in March. Wild garlic leaves have parallel venation, act flat (left) but how can the food be hollow onion. The plant is about 20 to 30 cm high. From April to form the flower heads and the white flowers. Starting in June, when the trees have a dense leaf roof and the forest floor is dark, pulls back the garlic in the ground where the bulbs survive.

Wild garlic is collected in March and April and harvested. He is sometimes sold fresh in markets. The game collection should not be carried out by the ignorant, because there is a likelihood of confusion with the poisonous lily of the valley, and apparently also with the highly poisonous meadow saffron. Lilies grow at the same time in the same places and see the same wild garlic. However, they do not smell like garlic.

 

Wild Garlic in the Kitchen

Wild garlic is the first green of spring and accordingly sought after by connoisseurs. Fresh or dried garlic (pictured right) can be finely chopped, for example as Schittlauch over salads, cheese dishes, soups or scrambled eggs are scattered. Wild garlic is more pungent and more aromatic than chives. With garlic herb butter, you can still spice, sauces, pancakes, casseroles and vegetable dishes. Especially recommended is pesto for pasta or marinade for meat from wild garlic and olive oil. Also in the Chinese wok cooking wild garlic fits perfectly.

The wild garlic is heated, it loses focus and flavor, including the unpleasant odor of expired air, much like onions and garlic.

Wild garlic is healthy!

Wild garlic contains the same health-promoting substances such as garlic in a slightly lower concentration. Most important in this context, the organic sulfur compounds such as alliin or allicin which accounts are also the typical smell and taste.

Garlic is very effective as wild garlic lowers cholesterol and inhibits platelet aggregation. The preventive effect against atherosclerosis and the sequelae of high blood pressure, heart attack and stroke in clinical trials has been confirmed many times. Wild garlic has antibiotic, digestive aid and appetite that is completely invigorating and often should be included in the diet.

More Spring Herbs:

- Dill

- Parsley