wild garlic

Wild garlic, or Allium ursinum in Latin, is one of the first wild herbs to grow at the very beginning of spring. It is also known as wood garlic or wild garlic. In folk tradition it is also called witch's onion, a good hint at its medicinal properties and versatile uses.

Wild garlic is native to large parts of Europe and partly to Asia. It is one of the oldest cultivated and medicinal plants and was already eaten in the Stone Age. The Romans and the Germanic peoples also valued its healing power.

Wild garlic prefers moist, shaded mixed woodlands. Here, on nutrient-rich soil, it finds good conditions for growth. Once it has found a suitable spot, it spreads its leaves like a carpet. It can also sometimes be established in the garden.

Its name is indeed connected with bears. In earlier times bears were observed strengthening themselves on this spring plant.

The edible parts of wild garlic are its leaves as well as the buds and flowers. It belongs to the lily family and is part of the leek/onion subfamily.

The young plants have a very intense, almost sharp taste. During its growth phases wild garlic becomes increasingly milder. Towards the end of the growth period flower buds form and open. Then wild garlic tastes rather mild, as the sulphur content decreases in this phase.

Wild garlic in the kitchen and medicine

Wild garlic is a popular culinary plant that also brings health-promoting properties. In recent years the wild herb has experienced a true renaissance. Today it is sold in supermarkets.

In cooking it indeed imparts a garlic-like aroma to dishes, although it does not cause the body odour typical of garlic. All parts of the plant are edible. The leaves are often added fresh to salads, herb quark or vegetables. Chopped like chives and spread on bread, they are particularly tasty. Or used as a subtle flavour note in smoothies, fresh vegetable juices, pastas or soups.

The buds of this popular wild plant are often pickled like capers. The flowers can be well dried. They are used in flavoured flower salt or as a decorative ingredient to refine salads and other dishes.

Preserving wild garlic for longer use is not easy. Making a pesto is the best option. Freezing wild garlic is possible, but the beneficial effects are largely lost. The same applies to drying. The aroma, however, is retained.

Botany

External characteristics

Wild garlic is a perennial plant. It has oval, broad, parallel-veined leaves of a dark green colour. The underside of the leaf is distinctly matt and the shape tapers to a point. The leaf margin is smooth. A characteristic is the garlic-like smell. Crushing the leaves between the fingers intensifies this aroma.

Each leaf has a stem that is three-angled and hollow. The leaves usually grow in clusters through the ground-covering leaf litter. The plant reaches a height of 20 to 30 cm.

Towards the end of the wild garlic season flower buds develop: white, star-shaped umbels then appear.

Distribution and habitat

Wild garlic grows from February at the latest through March on moist, semi-shaded sites. By the end of April to May the flowering is over and the leaves turn yellow. The plant then retreats into the bulb in the soil.

Easily confused species – botanical lookalikes

There is generally a risk of confusion with some highly poisonous plants. The leaves bear certain similarities to the following species:

• lily of the valley,

• autumn crocus (colchicum),

• many-flowered white hellebore,

• poisonous dog’s mercury.

These plants often grow in the immediate vicinity of wild garlic. Therefore great care is required when foraging.

Let us summarise the main distinguishing features:

• Smell – only wild garlic has the characteristic garlic odour,

• Leaf colour – wild garlic is a lush green and has a matt leaf underside,

• Stem – wild garlic leaves have a clearly recognisable stalk that is three-angled and hollow,

• Flowers – the flowers of wild garlic are upward-facing little star-shaped flowers of white colour.

Harvesting

As with all wild herbs, wild garlic leaves should be harvested with care and consideration. Only a few leaves should be taken at a time (max. 30 to 50 percent of a patch) so that the plants retain their vigour. Care should be taken to pick clean, undamaged leaves.

Ingredients and effects

Vitamins, minerals and trace elements in wild garlic

Vitamin C

With 150 mg of vitamin C per 100 grams, wild garlic provides a considerable amount of this super vitamin (150% RDA), which strengthens our immune system and has antiviral, antibacterial, antitumour and detoxifying properties. As a strong antioxidant this vitamin counteracts free radicals in our body and renders them harmless. In addition, vitamin C is an important co-factor in collagen formation in our bodies, which explains its connective tissue-strengthening property.

Vitamin A

Wild garlic contains 200 µg vitamin A per 100 grams in the form of 1200 µg beta-carotene (25% RDA). Thus wild garlic supports eye health and generally healing processes. Skin and mucous membranes also benefit.

Vitamin B1

Wild garlic leaves supply 130 µg vitamin B1 per 100 grams (9.29% RDA). Vitamin B1 belongs to the B-vitamin family, which act as co-factors in many bodily functions and are therefore extremely valuable. It is particularly important for energy production from carbohydrates, amino acid metabolism and the nervous system. However, this vitamin is very sensitive to heat and oxygen.

Vitamin B6

With 200 µg vitamin B6 (10% RDA) per 100 grams the plant provides another B vitamin. This too is an important coenzyme in amino acid and fat metabolism and plays a significant role in the formation of neurotransmitters for the nervous system.

Potassium

With 336 mg (16.9% RDA) per 100 grams, the potassium content of the fresh plant is particularly high. Potassium is involved in energy metabolism and fluid balance. The mineral has a positive effect on the heart muscle and heart function.

Calcium

With 76 mg per 100 grams (7.6% RDA) wild garlic contains comparatively little calcium. This mineral is known for its effect on bone stability and dental health. Muscle activity also benefits from calcium and it plays a role in blood clotting.

Magnesium

At 22 mg per 100 grams of plant material (7.3% RDA) magnesium is another important mineral and complements the profile of calcium perfectly. The plant shows an optimal ratio of calcium to magnesium. This mineral is involved in almost all bodily processes. It is particularly well known for its importance for smooth muscle function and thus also the heart. Magnesium counteracts muscle cramps.

Phosphorus

The leaves of wild garlic also contain 50 mg phosphorus (6.25% RDA) per 100 grams. Phosphorus is important for energy balance and an even acid–base balance.

Manganese

The trace element manganese is present at 320 µg (9.14% RDA) per 100 grams in wild garlic. It is a component of detoxifying enzymes. Manganese also plays an important role in the mitochondria and thus in energy production.

Iron

With 2.87 mg per 100 grams (20.5% RDA) the iron content of wild garlic is relatively high. This micronutrient is important for oxygen binding and transport in the blood and thus supplies us with energy for concentration and alertness.

Folic acid

There are 17 µg (8.5% RDA) of folic acid (vitamin B9) in 100 grams of wild garlic. This important vitamin is involved in cell division and the formation of blood cells. It also plays a role in iron and vitamin B12 metabolism. Supplementation of folic acid is particularly recommended during pregnancy.

Secondary plant compounds in wild garlic: small but powerful

Besides vitamins, minerals and trace elements, the secondary plant compounds play the main role when it comes to the plant’s efficacy.

Allicin

Allicin is the primary secondary plant compound in Allium ursinum, i.e. wild garlic.

Allicin is a sulphur-containing compound responsible for the plant’s typical garlic-like smell and taste. Wild garlic belongs to the onion family, whose members are all known for sulphur-containing compounds. It protects the plant from soil parasites and fungi. Allicin is formed from the amino acid alliin. With 8 mg per 100 grams dry matter, wild garlic shows a very high sulphur content.

Sulphur-containing compounds have a strong detoxifying effect on the organism. They are able to bind toxins and even to help remove heavy metals. Furthermore, sulphur has anti-inflammatory and decongestant effects. This makes it valuable in combating joint pain and diseases. It also appears to inhibit cartilage degradation.

Sulphur is involved in the formation of many proteins and enzymes. This gives it an important role in overall metabolism. Sulphur is also indispensable in the production of insulin.

As a medicinal herb, wild garlic is credited with antibacterial, antiviral and antifungal effects. In addition, it has anti-inflammatory and decongestant properties and lowers cholesterol biosynthesis.

Chlorophyll

The green plant pigment chlorophyll is present at 422 mg per 100 grams of leaves, which is another plus for its effects. Chlorophyll is also attributed with detoxifying and antioxidant properties. In addition, this special plant pigment supplies valuable oxygen to our cells.

Medical applications of wild garlic

Medicinally, wild garlic is used in the form of a tincture or as fresh-pressed juice. Wild garlic is used particularly for cardiovascular diseases [1]. Furthermore, it is administered for detoxification and support of the gastrointestinal tract and has proven useful for skin problems due to its blood-purifying effect.

The germicidal property [2] of the wild plant wild garlic can be used especially in the gut, where it helps to restore a healthy balance of the intestinal mucosa and is active against Candida [3]. Wild garlic also provides ingredients that stimulate digestive juices. This stimulates the metabolism and counteracts flatulence, which is attributable to its content of mustard oil glycosides (glucosinolates).

The effect of wild garlic on atherosclerosis is attributed in part to its stimulation of circulation. It also has a positive effect on cholesterol levels and prevents oxidation of cholesterol, thus protecting the vessels. It also lowers blood pressure.

The positive effect of allicin with regard to various cancers has also been mentioned in studies. [4] [5]

Recipes

Wild garlic belongs to spring cuisine. Wild garlic is most potent when fresh. Although drying and freezing preserve the aroma, the active ingredients lose their effects. Therefore it is recommended to process wild garlic as fresh as possible. In the refrigerator it will keep for 2 to 3 days.

The active ingredients are sensitive to heat and oxygen. If you want to benefit from both the flavour and the positive effects of wild garlic leaves, it is advisable to process them quickly and to heat them as little as possible, i.e. eat them fresh.

However, its wonderful aroma also unfolds in cooked dishes. It can lend a lovely note to vegetable dishes, dumplings, bread, meat dishes, soups and of course especially salads.

Wild garlic pesto

The most common way to preserve wild garlic is to make a pesto. If only the ingredients

• wild garlic leaves

• salt

• olive oil

are used, an increased shelf life can be expected. Cheese and nuts can then be added to this raw pesto when used, according to taste.

The filling should be done in sterilised jars. Before screwing on the lid, finish with a layer of oil. Please store chilled.

Bread spreads

Wash and finely chop the wild garlic. The leaves are added to quark, cream cheese or vegan spreads as a flavouring. They can be well combined with other herbs. Ground elder, parsley, dandelion and nettle are excellent partners. Season with a little lemon juice, pepper and salt.

Grill seasoning with wild garlic

Preserve the flavour for the grilling season. Use:

dried tomatoes, finely chopped wild garlic, various peppers, paprika, parsley, grated lemon zest and salt and possibly a little chilli. Mix everything and put it in the dehydrator or dry it well in the air. Then fill into jars.

Wild garlic butter

Mix the freshly and finely chopped leaves with fresh butter and lightly season with salt and pepper. This herb butter can be used as a spread. It can also refine warm vegetable dishes. Add the butter at the end so the wild garlic is exposed to only a little heat. Additional herbs (see above) can be mixed into the butter according to taste.

Flavour characteristics of wild garlic

Wild garlic, or wild onion, is distinguished by its garlic-like aroma. Unlike garlic itself, the aroma of wild garlic does not leave a body odour. The flowers are also used in the kitchen but are much milder in taste.

Cultural significance of wild garlic in regional cuisine

Wild garlic is one of the oldest cultivated plants of our time and was already used as a medicinal and useful plant in the Mesolithic. The Germanic peoples and the Romans also appreciated this plant and its healing powers.

Wild garlic is therefore a plant native to central Europe as well as Asia. It was once used more frequently than garlic, which comes from Asia. As a wild plant of our native woodlands, wild garlic almost fell into oblivion. In recent years it has been rediscovered and enjoys great popularity as a fresh green spring alternative to garlic.

Risks when using wild garlic

Risk of confusion with poisonous plant species

Confusion with other plants can lead to dangerous poisoning. Therefore great care is required when collecting the leaves. For the poisonous lookalikes see the section “Botanical lookalikes”.

Allergic reactions to wild garlic

Allergic reactions have so far been rather rare. However, as wild garlic grows in popularity, the incidence of intolerances and allergies is also increasing with consumption. Symptoms include redness of the facial skin, irritation of the oral mucosa, pimples and pustules.