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 Europe and northern Asia, is notable for its intense, garlicky odor. It is rarely cultivated, but 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, but they emit an intense garlicky scent. Size of the leaves: 20 to 30 cm. The plant has an elongated bulb with white, transparent skins.

Wild garlic is a spring plant: harvest time is March to April (May), before flowering.

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

In the kitchen, the fresh leaves are used, but also the bulbs, which are similar to garlic: when dried, the leaves lose much of their flavor. Processed into a herb butter, wild garlic is a refreshingly hearty spread. Raw, wild garlic is used to season soups, vegetables or as a salad garnish. When cooked, it is an alternative to spinach leaves: the odor, which is sometimes a little strong when fresh, is transformed into a mild, garlicky aroma during cooking.

Contains: sulfuric essential oil, mercaptan, vinyl sulfide, vinyl polysulfides, vitamin

Related Recipes:

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