Allium ursinum

Wild Garlic - Allium ursinum

Family: Daffodil Family (Amaryllidaceae)
Common names: Witch onion, witch-boots, forest garlic
Short description: Height 20 - 50 cm stems without leaves
Flowers: 2 cm wide, spread out in a star shape
Leaves: usually two stalked leaves with a strong smell of leek/garlic
Roots: onion root
Habitat: humid deciduous forests with herbaceous undergrowth, alluvial forests, on humus-rich soils, in mostly shady locations, often forms extensive stands
Collection time: As soon as the leaves emerge (March - April) you can collect and process the leaves. Later you can pick the buds and process them into spreads. Of course, you can still process the leaves later, but the important ingredients are no longer so abundant.

Attention: Danger of confusion exists with the autumn crocus - Colchicum autumnale!!!
The leaves of this plant are darker, firmer, larger and usually grow together in a threes turned from a base and encase the basal capsule. Furthermore, there is a likelihood of confusion with the lily of the valley! The leaves of the lily of the valley grow on a stem and embrace it.
Both plants are very poisonous!
Who is afraid of confusion, should only collect the buds of wild garlic.

Use: The wild garlic is well suited for a spring cure. Wild garlic contains a lot of vitamin C, B1 and B2 as well as iron, manganese and magnesium. It stimulates the metabolism and the intestine. Bear's garlic vinegar cleanses the blood. To do this, hand a handful of cut leaves or onion into a quart of cider vinegar and leave to soak for 3 weeks. For a blood cleansing treatment, add one tablespoon of wild garlic vinegar to half a cup of warm water for 6 weeks in the morning and swallow in about 20 minutes before breakfast. The wild garlic is similar to garlic for loss of appetite, high blood pressure and arteriosclerosis, cut leaves suitable for quark and pesto.

Wild garlic pesto

500 g wild garlic
80 g Parmesan, grated
80 g Pine nuts, roasted, grated
250 ml olive oil

Wash wild garlic and spin dry. Finely chop with the remaining ingredients in the food processor and season to taste with salt and pepper. Fill in clean and very hot-rinsed screw-cap jars and store in the refrigerator. If the pesto is well chilled it can be stored in the fridge for a year as the wild garlic is antiseptic. Variations: You can use cashews or macadamia nuts instead of pine nuts for roasting and salting. Then the amount of salt to taste must be reduced. Use the pesto for pasta, sauces, salads and grilled food.