Wild Garlic, Enough To Spice Up Your Dishes
Wild garlic is often used in our recipes these days such as “Mashed potatoes with wild garlic, fried radishes served with poppy seed and radish green pesto” and “Green potato pancakes, carrot-yoghurt and braised onions with apples”
It is an herb that grows in the forest and is eaten in spring between March and June. It is characteristic of an environment that remains cool, both in terms of soil and atmosphere, and rich in nitrogen. The whole plant is edible, the leaves have a mild, fine garlic taste, which is all the more interesting as fresh garlic is available at the end of winter. The flowers, seed cloves and bulbs are more pungent.
It is known for its medicinal properties, and was once used by the Celts and Germans as a purifying plant. Wild garlic originated in Asia, but has spread throughout the world.
The active ingredients of wild garlic are much the same as those of common garlic, but are more concentrated. Very rich in sulphuric essential oil; very rich in vitamin C; vinyl sulphide; salts; allicin, a very powerful antimicrobial, natural antibiotic.
But beware, these leaves can be confused with those of the Lily of the Valley and the Autumn Colchicum, the latter two are toxic. Those of the wild garlic are white with 6 petals grouped in umbrellas, those of the colchicum are pink with three petals while those of the lily of the valley are white in the shape of a bell in clusters all along a central stem.
By the way, if you want to harvest some wild garlic in Berlin, you can find it in Plänterwald and Treptower Park.