Wild garlic does not occur to the same extent in the wild everywhere in Central Europe. In some areas, however, it forms dense carpets in shady deciduous forests, from which it can also be harvested for the kitchen if it is clearly identified.

Wild garlic as a wild variant of garlic for the kitchen

Wild garlic (Allium ursinum) belongs to the Allioideae subfamily of the amaryllis family. The stocks found in different areas of Central Europe between southern Scandinavia and the Alps basically belong to the same plant species, but are occasionally also referred to regionally with the following names:

  • Wild Garlic
  • wild garlic
  • Riddle
  • witch bulb
  • garlic spinach

In contrast to many other types of leek, wild garlic not only tolerates moist soil, it also needs humus-rich and consistently slightly moist soil in order to be able to multiply well in one location. Since the leaves of wild garlic taste increasingly intense over the summer and die off completely in autumn when the plant is pulled back into the ground, the plant is usually only used seasonally in spring for fresh consumption or for seasoning in the kitchen.

The distinction between wild garlic and poisonous plant species

The wild garlic itself is not poisonous even when eaten raw, but it is sometimes confused with tragic consequences by inexperienced collectors with poisonous plant species in similar forest locations or in the middle of a wild garlic stock. The following types can pose a risk:

  • lily of the valley
  • autumn crocus
  • Spotted Aaron's Wand
  • Varieties of claret

Apart from the slightly different leaf shapes, the distinction can only be made with an olfactory test. To do this, rub a leaf between your fingers to perceive the intense garlic-like smell of wild garlic. Between the tests with different leaves, you should wash your hands with the water you have brought with you, so as not to run the risk of the supposed smell of garlic from the next sample.

Different ways of processing wild garlic

You can not only use wild garlic as a wild variant of garlic to season dishes. Especially just before the characteristic wild garlic flowers bloom, it is worth taking a walk in the forest to prepare a caper-like dish from the buds by pickling them.

tips and tricks

The potted wild garlic plants sold in stores usually belong to the same plant variety that can also be found in the forest. However, when wild garlic plants from the greenhouse are eaten raw, there is less risk of contamination with the fox tapeworm pathogen.

Category:

Herbs