Discover the unknown benefits of wild garlic

What is the origin of wild garlic?

Why the name: Because it is the first plant that bears eat after hibernation, while herbivores do not like anything. It is a very old medicinal plant, known to the Celts and the Germans.

JT 7:30 pm (night loop) This is the season, the right time to enjoy its delicious flavor. Wild garlic grows from April to June in undergrowth and gardens.

Wild garlic is found in a small, rather damp layer and is first seen by smell. "It is a white-flowered plant, 20 to 30 cm high, which sometimes forms large colonies in fresh growth or along rivers," continues the specialist.

Wild garlic is cooked like spinach or fresh garlic. All parts of the plant are eaten: leaves, flower buds and flowers.

What part of the wild garlic?

The harvesting season varies according to the region: the bear garlic harvesting season starts at the end of February in Alsace, rather from March or April in the Alps (the flowering takes place more between April and May), the bear garlic harvesting season in the Vosges also extends from February to the end of March...

The bulb and flowers are eaten away, but the few leaves of wild garlic lose their strong aroma when they bloom, so they should be used first.

Although they grow in clumps, the developed leaves emerge individually from the ground, so each leaf can be taken at the "foot" of the petiole, flush with the ground.

Before being eaten, onions, leaves, flower buds and flowers are soaked in cold water, twisted and then carefully dried. Onions, leaves, stems, flower buds and flowers can be eaten raw (in salads, pesto, vinegar, decoration...) or cooked.

What are the properties of wild garlic?

Wild garlic is used in cooking. It can be eaten raw, in salads, or cooked, but there it loses some of its finesse. You can add it to soups, potatoes, gratins, omelettes, your pasta or even make garlic butter.

vitamin C: wild garlic is one of the plants in Europe that contains the most antioxidant vitamin C. anti-toxic bioactive selenium and many minerals and trace elements: silicon, iron, manganese, zinc.

the month of April; the white 6-petalled flowers between April and June. when the leaves are thinnest and most tender. The flower buds (before flowering) found between March and April and the flowers that develop between April and June are edible.

Wild garlic (Allium ursinum), also called wild garlic or wild garlic (be careful not to confuse it with Allium tricoccum which only grows in North America and has the same vernacular name), is a perennial herbaceous plant of the Amaryllidaceae family.

How can you tell the difference between wild garlic and lily of the valley?

Wild garlic seeds are harvested in June or July, when the buds are ripe. Cut them off with their stalks. Dry them in a cool, dry and airy place, then beat them over a table to collect the seeds.

Wild garlic is used to lower blood pressure, to stimulate blood circulation. It is recommended in case of atherosclerosis, arthritis, rheumatism. It is effective for intestinal problems such as stomach aches and bloating.

Wild garlic is hot and pungent. The leaves of wild garlic are thin and bring a springtime freshness to dishes. Its smell and aroma are very similar to those of garlic but are less intense.

Wild garlic usually forms large colonies and can be recognized by its 1 to 3 uniform green, lily-of-the valley-like leaves that emerge very early in the spring. The smell and taste of garlic from all parts of the plant distinguish it from other similar species.

When and how to pick wild garlic?

This is the season, the right time to enjoy its delicious flavor. Wild garlic grows from April to June in undergrowth and gardens. "The plant is only ripe.

Wild garlic seeds are harvested in June or July, when the buds are ripe. Cut them off with their stalks. Dry them in a cool, dry and airy place, then beat them over a table to collect the seeds.

The bulb and flowers are eaten, but the few leaves of wild garlic lose their strong aroma when they bloom, so they should be used first. Wild perennial herbs related to wild leeks, onions and garlic belong to the Amaryllidaceae family.

Wait three to four weeks after the leaves have emerged from the ground before picking wild garlic. The bulb grows three to five times larger during this time. If you pick later, the bulb will be larger and you'll get the same amount of garlic from fewer bulbs!

When is garlic harvested?

Autumn garlic is harvested 8 to 10 months after planting, i.e. at the beginning of the following summer. Spring garlic is harvested in the fall after planting. The main indicator is the leaf: it dries and turns yellow.

When to harvest - in summer, from the beginning of July to the end of August: garlic, onion and shallot for storage. The sign of full maturity is the drying of the leaves. White and purple garlic and onion leaves can be eaten.

The best time to do this is in late autumn, when the world is still warm, for example in October. You can also plant garlic in the spring, from mid-March to mid-April, always at the rising moon.

The answer is yes, but you have to wait until July/August to harvest the first "flowers". There is still time to plant garlic in March, but you won't harvest anything until July/August.

When to harvest the garlic plant in March?

Harvest the garlic as the leaves begin to yellow, between 4 and 9 months depending on when the cloves were planted. Harvest preferably in dry, sunny weather.

When two thirds of the leaves are dry (and therefore yellow/brown), it is time to harvest.

When the flower stalks of garlic light up on themselves (between 1 and 2 turns), the flowers must be harvested (they are eaten). This step allows the bulb to grow even more.

The best time to do this is in late autumn, when the world is still warm, for example in October. You can also plant garlic in the spring, from mid-March to mid-April, always at the rising moon.

When to pick up garlic and onions?

White onions are harvested from April to June as needed, while colored onions are harvested in August when the leaves turn yellow and fall to the ground.

Harvest the garlic as the leaves begin to yellow, between 4 and 9 months depending on when the cloves were planted. Harvest preferably in dry, sunny weather.

Pick them on a sunny day. Coloured onions are ripe when the leaves are completely wilted and dry. They are harvested in July and August (about 6 months after sowing in late winter) in dry weather. Let them dry in the sun for a few days before putting them on.

Some say garlic is ready to harvest when the leaves surrounding the bulb shrivel and the cloves become prominent... Here are some examples:

• 30-50 % of dry leaves.
• 60% green leaves.
• three lower leaves 100 % dry.
• two or three yellow leaves in the lower half, &c.

When to harvest garlic?

If you judge the ripeness of garlic by the colour of the leaves, think again! When two-thirds of the leaves are dry (and therefore yellow/brown), it's time to harvest.

Autumn garlic is harvested 8 to 10 months after planting, i.e. at the beginning of the following summer. Spring garlic is harvested in the fall after planting. The main indicator is the leaf: it dries and turns yellow.

To keep your garlic heads growing and ripening at harvest time, remember to tie up the stems of your plants as soon as the leaves start to turn yellow.

When to harvest - in summer, from the beginning of July to the end of August: garlic, onion and shallot for storage. The sign of full maturity is the drying of the leaves. White and purple garlic and onion leaves can be eaten.

How to recognize wild garlic?

It is therefore important to know the difference between wild garlic and these two poisonous plants.

• Wild garlic has a characteristic garlic scent, white star-shaped flowers and ends in an elongated white bulb.
• Colchicum leaves are stiffer, without stems, and the bulb is round and dark.

From the end of February onwards, the shoots emerge en masse. March is the best time to harvest wild garlic leaves in the plains. The leaves are then large but still green and shiny.

Onions, leaves, stems, flower buds and flowers can be eaten raw (in salads, pesto, vinegar, decoration...) or cooked. When cooked, wild garlic (leaves, buds and flowers) loses some of its fine garlic flavor.

Where does wild garlic grow? This rather wild herbaceous plant grows spontaneously in undergrowth and forests of beech, carnation or oak, in fairly humid and shady areas. It is widely found in the mountains, up to an altitude of 1600 m.

Where to plant wild garlic?

Transplanting usually takes place from October, when the wild garlic plants have 4 leaves. Till and amend the soil with well-decomposed compost one week before planting. Shake the plants to a depth of 5 or 6 cm, in the middle of a shade.

Wild garlic prefers a semi-shaded area for shade and a soil rich in nutrients and humus. March is the ideal time to plant it. Wild garlic can also be planted in the fall. It is one of the plants that needs cold to germinate.

Sowing and planting Although wild, this garlic is easily adopted; it is disease resistant and easy to grow. Sowing begins in July and lasts until March, either in a nursery or directly in the field.

Easy to grow, wild garlic does not require any particular maintenance, except for regular watering in light rainfall in case of drought. Mulch your Allium ursinum plants in summer to keep the soil moist.

When to plant wild garlic seeds?

Choose a shady location, as wild garlic requires a cool, moist atmosphere and rich soil. Add a large amount of compost, if necessary, just before planting. Dig a hole, place the plane in the soil. Leave it to settle for the first year.

Sowing and planting Although wild, this garlic is easily adopted; it is disease resistant and easy to grow. Sowing begins in July and lasts until March, either in a nursery or directly in the field.

What is the price of wild garlic?

Where does wild garlic grow? This rather wild herbaceous plant grows spontaneously in undergrowth and forests of beech, carnation or oak, in fairly humid and shady areas. It is widely found in the mountains, up to an altitude of 1600 m.

Amazon.co.uk: Bear's garlic.

Wild garlic is used to lower blood pressure, to stimulate blood circulation. It is recommended in case of atherosclerosis, arthritis, rheumatism. It is effective for intestinal problems such as stomach aches and bloating.

Cardamine meadow-rue: Grows in colonies in damp pastures and undergrowth with, for example, wild garlic during a short spring period from late March to late April.

Is wild garlic edible?

Wild garlic goes well with Macadamia cheeses, red meats, fish, many vegetables, nuts, pens and walnuts. Wild garlic is cooked like spinach or fresh garlic. All parts of the plant are eaten: leaves, flower buds and flowers.

This is the season, the right time to enjoy its delicious flavor. Wild garlic grows from April to June in undergrowth and gardens.

It can be eaten raw, in salads, or cooked, but there it loses some of its finesse. You can add it to soups, potatoes, gratins, omelettes, your pasta or even make garlic butter. Goes well with red meat and poultry, fish, most vegetables, and cheese.

Onions, leaves, stems, flower buds and flowers can be eaten raw (in salads, pesto, vinegar, decoration...) or cooked. When cooked, wild garlic (leaves, buds and flowers) loses some of its fine garlic flavor.

How do you grow garlic?

How to do it

• Prepare a pot filled with potting soil, preferably one with drainage.
• Choose fresh heads of garlic.
• Separate the pods, taking care not to damage the base.
• Bury each pod by placing the sloping side under a few centimetres of soil pots.

Place each tooth a few inches deep, tip (sprout) up. Space the cloves about 10 inches apart to give them room to grow. Then cover with light soil and water regularly. Garlic needs lots of sunlight.

â - ' When the sprouts of your pods start to come out, peel them and place them in a small glass jar and pour a little water. â - ' To make your shoots grow well, place the glass in the light, ideally near a window. Change the water every 2-3 days.

The best time to do this is in late autumn, when the world is still warm, for example in October. You can also plant garlic in the spring, from mid-March to mid-April, always at the rising moon.

How to harvest wild garlic?

The leaves start to appear between February and March and the flowers open about a month later. To take advantage of all the qualities of the leaves, they are harvested before flowering, they are softer and more fragrant. The bulb is harvested from summer to autumn.

Although they grow in clumps, the developed leaves emerge individually from the ground, so each leaf can be taken at the "foot" of the petiole, flush with the ground.

How to store wild garlic in the refrigerator Once rinsed, place the stems in a glass of water, as for a bouquet, and place the glass in the refrigerator. However, you will need to change the water every day.

Wild garlic is used in cooking. It can be eaten raw, in salads, or cooked, but there it loses some of its finesse. You can add it to soups, potatoes, gratins, omelettes, your pasta or even make garlic butter.

How to dry wild garlic?

Store wild garlic in the refrigerator. However, you will need to change the water every day. Another method: wrap the leaves in paper towels, then in a freezer bag and put the whole thing in the crisper.

It is a very appreciated flavour in cooking thanks to its garlic taste. You can incorporate it in many dishes, in salads, stews or your cottage cheese. You can also use wild garlic powder as a dark green colour.

Here's how to do it:

• Detach the cloves from the garlic heads.
• Peel the garlic cloves.
• Divide the size of the pods by cutting them into thin slices.
• Place on the dehydrator plate and allow to dehydrate for about two hours.
• If the garlic is still not dry enough, continue dehydrating.

In a small chopper or blender, place the wild garlic, pine and freshly grated parmesan. Place in the oven for a few minutes until the mixture is fairly fine. Add the olive oil and blend for a minute to mix well.

How to store wild garlic?

Dry the leaves after rinsing and drain them well. You can dry them in the oven or in a dehydrator at 40° or 50° for about ten hours. I prefer to put my flying sheets on clean and dry cloths, and forget about them... Well, almost, you have to air them by turning them over every day.

After washing and drying the wild garlic, place it in the food processor or in your blender, add salt and oil. Blend to desired texture. Pour into a clean jar, cover the surface with olive oil and store in the refrigerator for up to a year!

Wild garlic can also be frozen mixed with oil to make a kind of pesto, or with butter, like parsley butter. Wild garlic butter can be stored in the freezer for up to 9 months.

Wild garlic is used in cooking. It can be eaten raw, in salads, or cooked, but there it loses some of its finesse. You can add it to soups, potatoes, gratins, omelettes, your pasta or even make garlic butter.

How to dry wild garlic in the oven?

Here's how to do it:

• Detach the cloves from the garlic heads.
• Peel the garlic cloves.
• Divide the size of the pods by cutting them into thin slices.
• Place on the dehydrator plate and allow to dehydrate for about two hours.
• If the garlic is still not dry enough, continue dehydrating.

How to store wild garlic in the refrigerator Once rinsed, place the stems in a glass of water, as for a bouquet, and place the glass in the refrigerator. However, you will need to change the water every day.

After washing and drying the wild garlic, place it in the food processor or in your blender, add salt and oil. Blend to desired texture. Pour into a clean jar, cover the surface with olive oil and store in the refrigerator for up to a year!

For convenience, you can put all the ingredients in a blender. Then store the wild garlic pesto in a glass jar. Cover with a little olive oil to prevent oxidation. Reserve the pesto in the refrigerator.

How to store wild garlic in a jar?

For convenience, you can put all the ingredients in a blender. Then store the wild garlic pesto in a glass jar. Cover with a little olive oil to prevent oxidation. Reserve the pesto in the refrigerator.

Wild garlic leaves (much better!) Dry the leaves after rinsing and drain well. You can dry them in an oven or dehydrator at 40° or 50° for about ten hours.

Place the garlic cloves and your choice of spices (black pepper, bay leaf, thyme, etc.) in the jar. Pour in organic olive oil until it covers the top of the ingredients. Close the jar and leave it in the refrigerator for at least two months.

In practice, peel the garlic cloves, place them in a jar (a large jam jar for example) and cover them with oil or vinegar. Feel free to add herbs (thyme, rosemary, oregano, pink berries) or spices. Close tightly and refrigerate.

When to harvest wild garlic?

JT 7:30 pm (night loop) This is the season, the right time to enjoy its delicious flavor. Wild garlic grows from April to June in undergrowth and gardens.

Its leaves emerge from the ground in late April and decompose completely by the end of June. Wild garlic is found throughout southern Quebec. The bulb is harvested for its delicate taste and can be used like common garlic. Its leaves are also eaten in salads.

Harvest the garlic as the leaves begin to yellow, between 4 and 9 months depending on when the cloves were planted. Harvest preferably in dry, sunny weather.

From the end of February onwards, the shoots emerge en masse. March is the best time to harvest wild garlic leaves in the plains. The leaves are then large but still green and shiny.

Bear's garlic, also known as Allium ursinum, is a wild plant that grows in damp undergrowth. It has long been used in phytotherapy for its many medicinal properties. Rich in vitamins C and E, as well as selenium and zinc, it is known to stimulate the immune system and prevent cardiovascular disease. It also has antiseptic, anti-inflammatory and antibacterial properties, making it effective against respiratory and digestive infections. Finally, its diuretic action helps eliminate toxins from the body. But be careful not to confuse this plant with lily of the valley, which can be toxic!