Wild garlic leaves

Wild Garlic in Leaves

Wild garlic, also called ramsons, comes from a bulbous flowering plant similar to classic garlic. Rich in medicinal and gastronomic properties, it has been used for centuries to bring well-being to the body.

Also known as forest garlic and broadleaf garlic, it is known as bear garlic because it is one of these mammals' favorite foods when they come out of hibernation to purify themselves. < / p>

Known for its properties, it is also delicious in the kitchen, thanks to its special flavor, and beneficial amounts of vitamins and minerals.

Wild garlic leaves: properties and benefits

The fleshy and aromatic leaves show a smell similar to garlic and are very popular both in the kitchen and in herbal medicine.

If wild garlic in phytotherapy is considered a purifying, diuretic and antifungal food, at a gastronomic level it is mainly used to replace common garlic.

Wild garlic, in fact, has a more delicate taste and smell than the garlic usually used.

Perfect for flavoring dishes with delicate flavors such as fish, potatoes, omelettes, salads and sauces not too full of flavor. In addition, wild garlic is known as a favored ingredient for pesto, less intrusive than common garlic.

This pesto, alternative to that of basil, is excellent for seasoning pasta, bruschetta or sometimes it is also used to flavor dishes of mushrooms, potatoes or some cheeses.

The omelettes are prepared using the wild garlic leaves together with salt, pepper, a drop of milk and eggs.

A recipe that is successful for seasoning is also the wild garlic salt, in which the dried leaves are blended together with the coarse salt, giving life to a perfect powder for seasoning meat , fish, vegetables and soups.

In Northern European countries they use it a lot, and historically attribute to this type of garlic, even some beneficial properties.

If we use wild garlic leaves, in fact, we take antioxidants useful for our well-being. They are rich in vitamin C, vitamin A and minerals such as manganese, copper, iron, magnesium and traces of selenium.

In addition, some important flavonoid antioxidants are present in the leaves, including kaempferol, with anti-inflammatory properties.

The healing compounds of wild garlic help to counteract harmful bacteria and fungi in the stomach, and are useful for those suffering from intestinal inflammation, irritation, gastritis and ulcers.

Origins and History of cultivation

Bear's garlic, also known as wild garlic, has been known for millennia.

Known to Celts, Romans and Greeks who exploited it for culinary and medicinal uses, it is native to Europe (western and central) and some areas of Asia.

Fossil bulbs dating back to the Mesolithic have been found, and it is thought that this wild garlic was one of the plants that contributed to the hunter-gatherer diet.

The Greek doctor Dioscorides attributed to it a detoxifying effect, while later in the Middle Ages it was included among the medicinal plants, as we read in Charlemagne's Capitulare de Villis imperialibis.

It is now very popular as an edible and medicinal plant, often referred to as wild garlic as opposed to common garlic.

It develops in early spring in humid woods, and is widely spread on not particularly high soils, from the Mediterranean to Scandinavia and up to Siberia.

The name of the species ursinum derives from the Latin ursus (bear), and is linked to folk tales, according to which bears feed on this plant after waking up from winter hibernation, to remove toxins from the body and regain strength.

According to other scholars, it could refer to Ursa major, a constellation of the northern hemisphere, because for the ancient Greeks, it was one of the species of Allium distributed to the north.

The characteristics of the leaves and the bulb have decreed their uses in the kitchen, but the whole plant has been used for centuries to improve health, especially in Northern European culture.

Indeed, according to an old English proverb, eating ramson in May keeps doctors away all year round.

If all parts of the plant are edible, the leaves collected in April and May and the bulbs collected in September and October are used for medical purposes.

Among the curiosities, in the nineteenth century in Switzerland they used butter made with the milk of cows fed with wild garlic; with a light garlic flavor.

Wild garlic was highly regarded for its healing properties in Irish folk medicine. It was eaten raw or boiled in milk and rubbed into the skin as a remedy for irritation.

As a healing herb, wild garlic leaves were ingredients for a herbal tea or a decoction.

Plant and flowers

Allium ursinum is a bulbous, perennial, herbaceous plant that is part of the Amaryllidaceae family - a close relative of the Liliaceae.

It is a spontaneous plant, slender but resistant, about 25-50 cm tall. It blooms in spring, and the harvest period is from April to June.

Bear's garlic grows best in humid places, such as meadows, woods, near streams, pools of water, rivers and lakes. It prefers soils up to about 1000 meters high.

Bear's garlic shows large leaves, with a fleshy consistency, oval, and with a pungent smell of garlic. The narrow, elongated bulb is whitish. The flowers are white and star-shaped with six petals.

Nutritional values ​​of wild garlic leaves

Wild garlic has nutritional values ​​similar to common garlic.

Shows a reduced calorie intake, but a higher vitamin content. In particular, it is rich in vitamin C and thiamine (vitamin B1).

The leaves provide amino acids that promote detoxification, and antioxidants such as phenols and flavonoids.

How to consume wild garlic leaves in the kitchen

It is a common practice to use the leaves, in cooking and for herbal use.

The flavor of wild garlic is more delicate than common garlic, and gives a note of chives that blends perfectly with many dishes.

For centuries fresh leaves have been eaten raw or cooked, also to create a pesto to add to pasta, but also as a condiment for ravioli, gnocchi and risotto.

As a spice, wild garlic is perfect for flavoring soups and stews, in the version of dried leaves.

They are widely used on butter, hard cheeses, omelettes or creams. Excellent on potatoes, vegetables and salads to flavor with a pinch of sour.

Wild garlic is often an ingredient that can be used to make barbecue sauce or ketchup, fish sauces, burgers or other meats. You can add ramsons leaves to hummus, to change the flavor in a more delicate way.

The most famous recipe is that of wild garlic flavored butter.

It is created by blending the butter with the wild garlic leaves. Wrap the smoothie in plastic wrap giving it the shape of a stick of butter, and put it in the fridge to solidify.

It can be used as normal butter for sweets or savory dishes, depending on your preferences.

Furthermore, the leaves are used in the preparation of wild garlic wine, a rare drink. Add the finely chopped leaves to the white or red wine, letting everything rest for about half an hour. After that, the wine must be filtered to remove the sediments.

The recipe: Wild Garlic Pesto

Ingredients: about 200 g of garlic leaves, 50 g of walnut kernels (or pine nuts) - 120 ml of extra virgin olive oil - salt and pepper q. b. - 50 g of grated Parmesan cheeseato.

Put all the ingredients and 1/3 of the olive oil in a blender. Blend everything, slowly pouring the remaining oil. Adjust the flavor with a pinch of salt, if needed, and half a teaspoon of Parmesan or olive oil.

If you use a mortar, first crush the leaves with a teaspoon of coarse salt, then add the olive oil, parmesan and walnuts (or pine nuts). Pound until the pesto has a creamy consistency, adjusting slightly if necessary.

Ramson: side effects and contraindications

There are no known side effects related to the consumption of wild garlic.

In any case, some people are allergic to plants related to garlic and the side effects that can arise include allergic reactions, but also milder reactions such as bad breath, flatulence and heartburn stomach.

It is best not to use excessive doses of these leaves if you are taking blood pressure control medications, as hypotension episodes may occur. Even for those who take drugs that thin the blood, attention is required in the doses.

Moderate intake is recommended for pregnant and lactating women as an ingredient in recipes and preparations. To take it through herbal teas or decoctions, it is necessary to seek the advice of your doctor.