Have you heard of Wild Garlic? I discovered it recently, thanks to a friend who gathered it in the woods and brought me a nice bunch. I find it truly amazing! Its appearance has nothing to do with the classic garlic we usually use, so discover it with me.
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Here you can find a delicious recipe with wild garlic:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Bunch
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3.5 oz wild garlic
Steps
Wild garlic is a wild variety of garlic, a spontaneous and aromatic plant that blooms from April to June. It can be found in the woods, especially near rivers or humid environments. Its particular name is thought to derive from the fact that bears, upon waking from hibernation, are fond of it as it helps them regain energy after the winter.
The plant consists of three main parts, all edible:
The long, narrow leaves with a fleshy texture and a beautiful deep green color, with a strong garlic odor especially noticeable when freshly picked, can be used to make a fragrant pesto (after washing them thoroughly);
The white flowers similar to lilies of the valley can be enjoyed both cooked and raw (after washing them carefully);
The whitish, elongated bulb can be chopped and added to omelets and minestrones (after peeling).
Wild garlic has many properties; among them, it helps reduce bad cholesterol in the blood due to the presence of sulfur, aids in blood pressure control, and has an antibacterial effect due to the presence of allicin.
Its taste is much milder, more digestible than the garlic we normally use, and does not cause bad breath. It can be said to be slightly reminiscent of chives. To further reduce the aroma, it is advisable to combine it with parsley, sage, or rosemary.
Wild garlic is not poisonous, but great care must be taken as it resembles some toxic plants, which can easily be mistaken for this aromatic plant. It is therefore recommended to purchase it at local markets if you are not well acquainted.
The main contraindication is allergies to similar plants, such as onion and garlic. It is also not recommended for those taking blood thinners, medications for blood pressure control, blood sugar, or for those who are pregnant. In any case, it is always better to consult your doctor, especially if you want to use wild garlic to make decoctions or herbal teas.
You can store wild garlic in a freezer bag in the drawer where you usually place vegetables in the fridge, for 3 or 4 days.
Tips, Suggestions
Wild garlic is used for various purposes; I tried making pesto and have to admit I was pleasantly surprised.
Here you can find a recipe to use wild garlic:
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