Wild Garlic: Herald of Spring with Healing Powers

Spring brings new life to forests and meadows: outside, snowdrops and crocuses are sprouting — as is wild garlic.

Those with a keen nose will recognise it by its characteristic garlic scent. This is also what distinguishes wild garlic from the poisonous autumn crocus and lily of the valley, which it closely resembles. When in doubt, the rule is: hands off, as there are repeatedly cases of serious poisoning due to confusion, which can even prove fatal.

A Short Season

Anyone picking wild garlic should ideally only harvest quantities that can be processed and consumed immediately. The leaves lose their freshness quickly, and the essential oils dissipate rapidly as well. Before using wild garlic in the kitchen, it should always be thoroughly washed — as with forest berries, there is otherwise a risk that the fox tapeworm pathogen may enter the food. Once wild garlic begins to flower — which occurs around the beginning of May — the short season is over, as the leaves lose their flavour.

Countless Wild Garlic Products

Wild garlic is related to chives, garlic and onions. Much like its relatives, it is used primarily as a seasoning. It works well in salads, soups, cream sauces, mixed with quark to accompany jacket potatoes, or as pesto with pasta. In recent years, wild garlic has become something of a phenomenon, with countless products available to buy in spring — from wild garlic ravioli and wild garlic cheese to wild garlic bratwurst, there is something for every taste. Learn more about plant-based nutrition here.

Wild garlic is said to have antibacterial properties. It is reputed to help ward off a spring cold or aid recovery from one. Wild garlic also contains high levels of vitamin C and A, as well as iron. This combination makes it an ideal remedy against iron deficiency.

Bear's Herb

Wild garlic spinach or forest garlic are other names for wild garlic (ramsons). But how did the bear end up in the name? Clearly, it is not only in German-speaking regions that it carries this name. The Latin name is Allium ursinum, in French it is called Ail des ours, in Italian Aglio dell'orso, and in English Bear's garlic. Various theories exist. One of them holds that wild garlic is the first food bears eat after hibernation. Another claims that wild garlic was named after the equally powerful bear due to its potent and medicinal properties. More fascinating articles can be found in our category Education.

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