Wild Garlic

Description

Wild Garlic (Allium ursinum) belongs to the Amaryllidaceae family and is native to Europe. It thrives in Damp woods, Deciduous forests, Shaded valleys, Near streams environments across regions including Italy_North, Switzerland, Germany, France_East, UK, Scandinavia. Botanically, Wild Garlic is strong garlic odor. Broad glossy leaves. Entire plant edible.. It is also known locally as Lierzu/Orsella. The edible parts include Leaves, Flowers, Bulbs. With an edibility rating of 9/10, it ranks as an excellent wild food source. Harvesting is best done during April, March and May. Nutritionally, Wild Garlic stands out for its Vitamin K (200.0mg, 167% DV), Vitamin C (150.0mg, 167% DV) and Vitamin A (100.0mg, 11% DV). It also provides 3.7g protein and 2.0g dietary fiber per 100g serving. In the kitchen, Wild Garlic offers a Intense garlic pungent flavor profile. Raw pesto sauteed flowers vinegar pickled bulbs like onion. Common culinary applications include pesto, pickled flowers, sauteed, garlic butter. Popular preparations include Wild garlic pesto, Garlic butter, Pickled flowers, Sauteed greens with garlic. For storage, frozen pesto 6mo Pickled 12mo. Safety note: No toxicity strong garlic odor. Antinutrient content is no significant antinutrients. Be aware that Lily of valley Convallaria TOXIC Colchicum TOXIC check garlic odor. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: pesto, pickled flowers, sauteed, garlic butter Storage: Frozen pesto 6mo Pickled 12mo

Recipes

• Wild garlic pesto
• Garlic butter
• Pickled flowers
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Wild Garlic
• Traditional Wild Garlic soup

Where It Grows