How to recognize wild garlic? It has lily- of-the-valley-like leaves, so it’s easy to miss. However, if we take a leaf in our hand and rub it gently, the characteristic smell of garlic should escape .

But beware! Wild garlic has been partially protected in Poland since 2004 , so it cannot be picked in natural conditions . However, it can be successfully grown in the home garden. And it’s worth it, because wild garlic has incredible health and taste values. Although it is more delicate in taste and smell than its common cousin, it is equal to it in terms of health.

Bear’s garlic has been treated for centuries as a remedy for many ailments. Long before the invention of antibiotics , garlic was used for all sorts of infections , from tuberculosis to typhoid fever. In ancient Egypt, it was supposed to give bearish strength to workers working on the construction of the pyramids. In turn, folk medicine used garlic to treat many ailments – from colds, bites, to impotence, love infatuation and possession.

Apart from the fact that wild garlic is healthy – it has a lot of microelements ( phosphorus , magnesium , manganese , potassium , selenium ,sulfur , sodium , calcium and iron ) and vitamins ( B vitamins ( vitamin B1 , B2 , B3 ) and vitamin C ) and, like garlic, has healing properties. Wild garlic contains many active substances , including sulfur compounds that prevent atherosclerosis and lower blood pressure , taking care of the condition of veins and arteries. Bear garlic also reduces the deposition of atherosclerotic plaques on the walls of blood vessels.

Just like the common variety, bear’s garlic is helpful in treating colds. The phenolic acids and sulfur compounds contained in it facilitate expectoration. And thanks to its bactericidal properties, it fights viruses that cause colds.

Wild garlic, although it is a close relative of common garlic, has a more delicate taste. Mainly its leaves are edible, which are perfect as a filling for cottage cheese, cake filling or pasta pesto.

Wild Garlic Leaf Pesto

  • 2 cups minced wild garlic leaves,
  • 100 ml olive oil ,
  • 30 grams of nuts (can be walnuts or sunflower seeds ),
  • teaspoon of salt .

Thoroughly wash the wild garlic leaves, dry them and put them in a blender. Add nuts and mix, gradually pouring olive oil. When the pesto is the right consistency, season with salt and lemon juice . (JSz)


Please enter your comment!
Please enter your name here