5 facts about wild garlic

Spring time is wild garlic time! The most important facts about the delicious herb can be found here at a glance.

When our forests and meadows finally see the sun again in spring, the first little spring plants timidly venture to the surface. This is also the case with wild garlic, which can usually be found on damp soils from the beginning of March. A characteristic of the herb is certainly its lightly garlic-scented aroma that one or the other walker could surely sniff out. But wild garlic not only tastes incredibly good on a sandwich, it also has other interesting properties. We present five of these to you here.

1. Distant relatives

The characteristic smell and taste of wild garlic is no coincidence, as it actually is with the garlic related. Both belong to the amaryllis family and thus to the leek family (such as the chives)

2. A real European

The wild garlic originally comes from Europe, but found its way to North Asia and can even be found in parts of North America. Today it is particularly widespread in southern Germany, but its existence is threatened in the north. It is still not clear where his name comes from. However, there is wild speculation: One possible explanation is that bears like the tasty herb after theirs Plastering hibernation in order to regain strength, others claim that the name originated in Germanic to find.

3. The bear powers of the wild garlic

The first thing that comes to mind when you think of wild garlic is that it can be used as a delicious topping on bread. But the wild garlic is not only convincing in terms of taste. As has meanwhile been confirmed, the wild garlic is also ideal as a medicinal plant. The substance allicin contained in it is not only responsible for its typical odor, but also a recognized remedy for coughs and fevers. It is also said to relieve gastrointestinal complaints and lower high blood pressure. Freshly picked wild garlic should always be eaten after two days at the latest, as the taste and effect decrease rapidly after the harvest.

4. Caution, risk of confusion!

Experts warn of the risk of confusion when picking wild ramsons. The easiest to confuse are the poisonous "lilies of the valley" and "Autumn croissants“That look exactly like wild garlic. You can distinguish the poisonous plants from the wild garlic by taking a close look at the flowers and paying attention to the smell (lilies of the valley do not smell of garlic). You will find more precise differentiation criteria in this article on the 13 differences to lily of the valley and autumn crocus.

5. For hunger pangs: wild garlic in the kitchen

In addition to its healing properties, wild garlic is of course perfect as a spice in our kitchen. Whether as a simple bread topping with butter and salt or as a ready-made wild garlic pesto, the spring herb is versatile and also very healthy. For more delicious recipe ideas click here here.