What is wild garlic

What is wild garlic?

Imagine a plant that awakens forests in early spring, filling them with a garlic aroma and bright greenery. This is wild garlic - a perennial herb from the onion family, a real find for gourmets and nature lovers! Among its most famous varieties are bear's garlic and victory onion, which win hearts with their taste and beauty. Their glossy leaves with sharp tips and snow-white caps of inflorescences tempt you to pick a bunch... but don't rush! Let's figure out what's what.

Wild garlic in nature

In early spring, wild garlic transforms forests into green carpets, and it's easy to confuse it with lily of the valley - the leaves are almost like twins! Bear's garlic loves shady corners of Europe and the European part of Russia, growing up to 15-50 cm. But here's the catch: in some places, for example in the Moscow region or Belarus, it's listed in the Red Book, so picking it in the forest is taboo. However, nothing prevents you from growing this beauty in your garden - seeds are sold everywhere!

But victory onion is a real giant, reaching 70 cm. It reigns in Siberian forests, in the meadows of the Far East, and in the Caucasus mountains. And, pleasantly, you can collect it without worrying about prohibitions.

What does wild garlic taste like?

Both types of wild garlic are a garlic extravaganza with notes of freshness, reminiscent of young garlic scapes. Young leaves are tender and delicate, but the older the plant gets, the spicier it becomes. And the taste also depends on the weather: in cool and damp conditions, wild garlic is mild, but in heat and drought, it's a real "meanie"!

How to cook and what to eat it with?

Wild garlic is a culinary joker: leaves, stems, and even bulbs are used! But if you're collecting in the forest, take only the leaves - leave the bulbs for nature. And, of course, make sure that collection is permitted. Don't want to risk it? In spring, bunches of wild garlic await you at markets!

It's eaten raw, sprinkled with salt, or added to salads for a piquant note. Want to surprise guests? Make a cream soup from wild garlic, add it to sorrel borscht, or hide it in the filling for pies. How about pesto made from wild garlic or spicy adjika? For appetizer lovers - put the leaves with lard through a meat grinder and get a mind-blowing spread for bread. Or mix with butter for a spicy spread - adjust the heat to taste!

Stocking up for the future

Wild garlic is a seasonal guest, but it can be preserved! Freeze, dry, or marinate the leaves to enjoy the taste all year round. True, after processing it loses some of its bold spiciness, but still remains delicious.

So, if you find yourself in the forest or at the market in spring, don't pass by wild garlic - it's not just an herb, but real spring magic on your table!