Introduction:
Wild garlic is also known as wild garlic. It can be harvested from mid-March to mid-May, after which flower and seed formation begins. The leaves of wild garlic look similar to those of the poisonous lily of the valley. However, they are firmer. In addition, wild garlic is easily recognised by its typical garlic smell.
Use/Preparation:
The herb can be used as a topping on bread, in salads, herb curd, as a vegetarian spread, on pizza or tarte flambée, in bread dumplings, herb butter, sauces, soups, pasta dishes or as a pesto....
Health:
The high nutrient content makes wild garlic very valuable. It contains particularly high levels of vitamins C and A, iron, manganese, potassium and essential oils. It is also said to have a detoxifying effect on the gastrointestinal tract and to have blood-cleansing properties. It also has a soothing effect on high blood pressure and arteriosclerosis.
Alternatives:
Wild garlic can be replaced by onions, spring onions, chives, garlic and other spring herbs such as dandelion, ribwort or sorrel.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 23/96 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,07 g |
| Carbohydrates | 2,9 g |
| Sugar | 0 g |
| Protein | 0,9 g |
| Salt | 0 g |
