Allium ursinum

Wild garlic is a wild type of edible plant, related to onions and garlic. It grows mainly in forests throughout Europe and in some parts of Asia.

All parts of the plant are edible - bulbs and leaves as well as flowers and green fruits. Wild garlic lowers high blood pressure, calms coughs and strengthens the heart.

FLAVOR

Wild garlic tastes like a milder version of onion and garlic.

USED ARE leaves.

PURCHASE AND STORAGE

NOTE: Do not harvest spring onions if you are unsure; it is easy to mistake it for autumn crocus or veratrum, which are poisonous plants.

Store the dry leaf in a dark and dry place.

USE IN COOKING

Wild garlic leaves can be used as a healthy addition to salads or stews, because they smell and taste like garlic.

They are an excellent addition to soups, they can replace basil in pesto sauces, and in Turkey and England they make cheeses with wild garlic.

They can be added to omelets and are an excellent seasoning for light, spring dishes.

IT IS GOOD WITH sauces, soups, vegetables, chicken, rosemary, pepper, garlic, basil, cheeses.