Where the southern sun's rays fell on the rock, the first wild garlic sprouted from the ground.
Wild garlic (Allium ursinum) is currently a very popular and sought-after plant. It is sometimes also referred to as bear's garlic, wolf's garlic or even dog's garlic, which testifies to the interest in this plant in the past.
Usage
Wild garlic was considered a plant that cleanses the stomach, intestines and even the blood. It can also be used to prevent vascular diseases that come with age. It is recommended for high blood pressure and arteriosclerosis. It dilates blood vessels and relieves spasms. However, the effects are not immediate. Garlic must be taken for some time. Its antioxidant effects prevent the clogging of blood vessel walls with cholesterol. It also acts against inflammation. It is used as part of spring detoxification treatments. It destroys bacteria, viruses, fungi and parasites. When taking antibiotics, it helps to regenerate the intestinal microflora. In folk medicine, it was also used externally on wounds.
Preparation of medicinal tincture
Fill a jar with finely chopped leaves and pour in 50% alcohol. After a month, pour into dark bottles. Take 15–25 drops three times a day.
Garlic pesto
Wash and dry the leaves. Blend with olive oil, sunflower seeds and grated Parmesan cheese. Season with salt, pepper or lemon juice. Store in a cool place. Sunflower seeds can be replaced with walnuts, cashews or other nuts.
The leaves and young flowers can be added to spring salads, risottos, soups, etc.
Where can we find it?
Wild garlic belongs to the Alliaceae family, or possibly the Amaryllidaceae family. It grows in Central and Western Europe, extending to the British Isles and western Ukraine, the Baltic States, northern Asia Minor and the Caucasus. In the north, it can be found in Scandinavia, and in the south in the Balkans, Spain and Italy. It mainly grows in deciduous forests, groves, beech forests and floodplain forests. It prefers moist habitats from lowlands to mountains. Wild garlic can be easily grown in the garden. Seeds and seedlings are commonly available for purchase.
How to recognise it
Wild garlic is a perennial species with a relatively narrow, cylindrical bulb. Above ground, it usually produces two petiolate leaves that are lanceolate to elliptical. This distinguishes it from other garlic species. The plant can grow to a height of 20 to 50 cm. It flowers from April to June. A whitish sheath on the leafless stem produces a raceme composed of 10–25 white flowers. The species is quite distinctive, yet it is sometimes confused with lily of the valley or even colchicum, both of which are poisonous plants, and such confusion could have serious consequences. The characteristic garlic smell reassures us that this is indeed wild garlic.
Wild garlic occurs in large quantities in some locations, forming extensive stands. On the other hand, it is classified as a rare species that requires protection. Its collection, especially in protected areas, is illegal.
From history
Wild garlic is a plant with a rich history. For example, Germanic mythology explains its origin as follows: Where the rays of the southern sun fell on a rock, the first wild garlic sprouted from the ground. It was considered one of the first plants to grow after the creation of the world. Its healing powers were appreciated by the Celts, who consumed it before battle. The species name "bear" was indeed associated with bears, for whom it was considered a suitable food. Medicinal plants associated with bears were recognised by ancient peoples as very healing and powerful. They provided bear strength. That is why, for example, on Maundy Thursday, people cooked soup from this garlic. It was already in use more than two thousand years ago. Other sources state that animal names were meant to warn that the plant was not suitable for humans. Interestingly, the Italian physician and botanist Pietro Mattioli, for example, does not mention this plant. Similarly, other ancient herbalists do not mention it either. On the contrary, it is currently recommended by all sides.
This article was published with the kind permission of of the magazine Sphere
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