The best time for a harvest of bear garlic (Allium Ursinum) It is the beginning of April, then its leaves are still young, soft and juicy. During this period, it reaches the highest level of active relationships – flavonoids, sulfur compounds (ep. allicins and ditiins) and adenosinewhich are responsible for antioxidant, antibacterial and circulation supporting effects.
Unfortunately, bear garlic is easy to confuse with poisonous plants – the lily of the valley or autumn winter. A characteristic, garlic fragrance that comes out when rubbing the leaf in your hands facilitates its identification. No smell may indicate dangerous species. In Poland, bear garlic is protected by partial protection pursuant to the Regulation of the Minister of the Environment in 2014. Collecting it in a natural environment without an appropriate permit can result in administrative penalties or fines of up to PLN 500.
Both bear garlic and common (allium sativum) belong to the amarylal family, but they differ in many ways. Garlic is associated primarily with characteristic teethwhile in the case of bear garlic, the edible part is the leaves. Green, lanceolate leaves have a more delicate taste and aroma compared to the dominant common garlic.
The differences also apply to chemical composition. Bear’s garlic contains about 7.8 g of active sulfur per 100 g dry matterincluding compounds such as allicin and ajoene, while common garlic provides only about 1.7 g. The content of adenosine in bear garlic can be up to 20 times higher. The research conducted by Dr. Danuta Sobolewska from the Collegium Medium of the Jagiellonian University shows that Bear garlic contains about 120 mg adenosine per kilogram. These differences translate into the unique health -promoting properties of bear garlic, especially for the cardiovascular system.
The richness of nutritional properties of bear garlic is impressive. In his leaves there are:
- sulfur relationships – Allicin, Ayoene and Ditiina are responsible for strong antioxidant, antibacterial and antifungal effects. Dżugan et al. (2010) have shown that extracts of bear garlic leaves effectively fight pathogens Aspergillus Niger and Candida Albicans. It makes him a natural “antibiotic” with a wide spectrum of action;
- phenolic acids and flavonoids – natural antioxidants that protect cells from oxidative stress, slow down the aging process and help in the prevention of cancer;
- Adenosyna – a compound supporting blood circulation and improving oxygen flow to cells. High adenosine content has blood and anticoagulation thinning activities;
- vitamins and minerals – Bear garlic leaves are provided by vitamins A, C, B vitamins, as well as minerals in the form of magnesium, iron, potassium and phosphorus. Studies indicate that the level of iron in bear garlic exceeds the one in common garlic by about 30%.
Bear garlic was recognized by “Plant of the Year 1992” by the European Association for the Protection and Research on Medicinal Plants due to the benefits of cardiovascular health. Regular consumption can contribute to improving the function of the digestive system, lowering LDL cholesterol and blood pressure adjustment.
When we get fresh bear garlic, it is worth using it in the kitchen. Enough Mix leaves with walnuts or pine, hard cheese, olive oil and lemon juice. Such pesto can be an addition to pasta, sandwiches or salads. The bioactive properties of the leaves persist after processing if we cool them or freeze them.
To maintain as much properties as possible, dry leaves in the shade at a temperature below 40 ° C. Dried bear garlic can be used as a spice for soups, stews or marinades. However, in the drying process, some compounds, e.g. allicin, may undergo partial degradation, so the plant should be processed gently.
Fresh bear’s garlic leaves blend well with salads, scrambled eggs and cream soups. They can also be used to prepare herbal butter – just mix soft butter with finely chopped leaves, salt and a little lemon juice.
Sources: Terazpoczy.pl
