Wild garlic is used as an aromatic culinary herb in the past few years, a growing popularity. The fresh herb is for quark with Herbs, in soups and sauces or in a salad. Due to this popularity, it attracts more and more people into the forest to gather the hearty leek plant.
What is wild garlic?
The relative of garlic, onion and chives with the star-shaped white flowers was for the Romans, Germanic tribes and Celts as a spice and medicinal plant. Wild garlic has a number of names – in technical terms, Allium ursinum, at the mouth of the forest, garlic, wild garlic, Gypsy roots and Hundsknofel.
Why is he named after the bear (Ursinum)? Probably because brown bears eat him after the winter sleep, in order to reach quickly the bear forces. Maybe because he’s just like the bear after his winter sleep, a symbol for the awakening of life in spring. The Germanic tribes were certainly Convinced that the bear of this Plant owes its power and fertility.
Fresh garlic for health
Fresh garlic contains a lot of Vitamin C, essential Oils and other ingredients such as Magnesium and iron. He is at least as healthy as his Relative, the garlic, without affecting, however, the smell of body odour. Garlic is effective against fermentation processes in the intestine, associated with flatulence and spasmodic pain. He seems to be appetite stimulating, bile cholagogue, cholesterol-lowering and vasodilator.
The main applications are stomach and intestinal disorders, loss of appetite and weakness. Generally speaking, wild garlic strengthens the body, and to contribute to detoxification.
Wild garlic: beware of confusion
When the spring days are in April, Sunny, and increasingly warmer and the plants give off their characteristic scent, begins the wild garlic season. Despite the garlic-like smell of the Plant of collectors will be confused with poisonous look-alikes, with potentially deadly consequences.
The young leaves of ramsons are similar to those of the poisonous Lily of the valley (Convallaria majalis) and the very poisonous autumn Crocus (Cholchicum autumnale). Especially in the months of April and may accumulate in the whole of Europe, especially in Austria, Switzerland and Croatia, but also in Germany, the cases of poisoning.
Bear’s garlic harvest
Wild garlic grows in herb-rich, shady and nutrient-rich Deciduous and mixed forests, meadows and parks, to streams and riparian forests. In early spring, two juicy green, Lancet-shaped leaves, with their aromatic flavor in the cuisine versatile, but also health-promoting effects have out of the small onions. Harvest time is buds from Appearing he leaves (approximately mid-March) until the break-up of the flowers. After that, the taste is very strict and unpleasant.
Wild garlic must be used fresh. So you’re on the go, place the harvested leaves are best in a transparent a few drops of water are in a freezer bag, in the. Inflate the bag and seal it then. The sensitive leaves to survive not only your walk, but after a few hours in the vegetable drawer of the refrigerator.
The most frequently confuse wild garlic with Lily of the valley, the similar leaves. The main difference is that The underside of leaves of the wild garlic leaves shimmers with a slight metallic green of the Valley is fresh and green. Easier the Smell test is this: if the Grind of the blade between the fingers of the typical garlic-like odour, you should let the Plant rather stand (and the hands immediately and thoroughly clean). This Test, however, is only meaningful if your fingers have not already adopted the garlic smell from a previous sample.
Wild garlic-collectors should know the Plant with all of its features well in order to be sure of the doppelgangers differ. For those who prefer to play it safe: more and more vegetables dealers offer garlic that comes from controlled cultures. In addition, the opportunity to purchase plants, seeds or bulbs in the trade, and then, on the window sill or in the garden self-grow (under trees, shrubs and hedges) and, if appropriate, can freeze.
For those of you, which is due to the fact that the health-promoting effect, it is an expensive, but 100% safe Alternative: garlic juice from the pharmacy or health store.
Ingredients: 1 lime, 1 Avocado, 1-2 TABLESPOONS of finely chopped wild garlic, salt, pepper, 1 Baguette, 30 g of (sheep’s)cheese
Preparation: lime squeeze out the juice, the meat of the Avocado from the peel, mash with the lime juice mix. Wild garlic with salt and pepper to taste. The Baguette with the mass, sprinkle the cheese over the crumble and serve immediately.