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Wild garlic

In early spring, when the peaks are still covered in snow, we can already see bright green leaves of wild garlic in the shady deciduous forests with rich humus soils. The fields with dense wild garlic areas indicate a green early summer. You can find it along rivers and streams, in short, wherever there is enough moisture. In recent years, wild garlic has been sprouting since mid-February (Styria, Dolenjska), after which it can be found in higher altitudes until the end of May.

According to tradition, it was said to have been consumed by a bear to get rid of toxic substances that had accumulated in its body during hibernation. Hence the Latin name of the wild garlic: Allium ursinum – bear garlic.

Wildgarlic contains many vital substances (vitamins, minerals and essential oils) that clean and disinfect the intestines, lower blood pressure, support the circulatory system, lower cholesterol levels in the blood and help with regeneration. The wild garlic pesto distributed by Biodobro offers all the advantages of wild garlic, which is provided with a unique mixture of oil, crystalline Himalayan salt and fresh wild garlic leaves. It contains many natural flavors that give it a unique, unforgettable taste.We offer: pure wild garlic pesto, wild garlic pesto with hemp seeds and wild garlic pesto with pumpkin seeds.The wild garlic pesto is available in three different sizes: 125 g, 310 g and 620 g. The wild garlic products are ecological, vegan and gluten-free, this also applies to all of our food products.

Wild garlic can be recognized by its elongated, tapering green leaves. The characteristic smell of garlic helps us to differentiate it most reliably from similar poisonous plants: Lily of the Valley (Convallaria majus) and Herbstzeitlose (Colchicum autumnale).A habitat with high humidity enables dense growth.

Two (rarely three) juicy leaves grow from an onion with a length of up to 25 cm and a width of about 6 cm. Where the soil is nutritious enough, the onions are on the heap. And when the wild garlic grows, large clumps of palm form. A pointed navel appears between the leaves, rising up to 40 cm high on the bare stem. A spherical white inflorescence develops from the navel, and suddenly the green carpets become snow white.

Picking wild garlic is a real experience. You stroll through the awakening spring forest, hear birds singing, the knocking of the woodpecker and pick bouquets from wild garlic leaves. Wild garlic leaves, which taste better than onions or flowers, are best suited for enjoyment. Even picking causes little damage, as only the leaves are harvested and the plant can continue to reproduce undisturbed. However, when we need bulbs or flowers, we only pick as much as we really need, respectfully and carefully.

Make sure that you are no picking leaves of poisionus autumn crocus, the white germ (Veratrum album album) or the spotted arum (Arum maculatum). The lily of the valley is most similar to it, but grows on dry and fertile soils. You can no longer confuse wild garlic with other plants, once you know it.

Wild garlic is a real bomb of taste and health. Pick it with insight and enjoy good and healthy meals!