Green is versatile – That’s why it’s so healthy

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Wild garlic, biologically related to onions and chives, sprouts from mid-March to early May in shady, moist forest soils, usually near beech trees. Later, when it blooms, it smells intensely of garlic.

Anyone who collects forest garlic in the wild as it used to be should be careful: it risks being confused with autumn crocus and lily-of-the-valley, both of which are poisonous. To test it, “rubbing a leaf between two fingers,” says Swiss wild garlic expert Lorenz Eisenbarth. “If it smells strongly of garlic, it’s wild garlic.”

If you don’t want to take any risks, you can also plant forest vegetables yourself, preferably in a shaded private bed, because wild garlic spreads quickly and sprouts again every year.

wild garlic is very healthy

What should you pay attention to while cooking?

The whole plant is preferably used raw in the kitchen because wild garlic loses its characteristic aroma when heated. In general, the younger and smaller the leaves, the sharper their flavor.

Wild garlic is not suitable for drying, “then it tastes like straw,” says the expert. But you can freeze it without any problems, preferably in the form of a homemade paste.

Wild garlic has always been said to have healing powers. “It cleans the blood, stimulates digestion, and helps the body eliminate heavy metals such as mercury, aluminum and lead, thanks to antioxidants,” explains Eisenbarth. Wild garlic also contains plenty of vitamin C and iron.

Tip against bad breath

Many people perceive bad breath, which can be caused by their consumption, as a disadvantage. Tips to combat this include drinking a glass of milk, chewing coffee beans, or sucking on chlorophyll tablets. Eisenbarth’s solution is the sweetest: “If you enjoy wild garlic with the person you want to kiss after dinner, the problem will go away by itself.”

Source : Blick