For a few weeks, the forests are transformed into a green sea full of plants that have a power comparable to expensive nutritional supplements. Despite this, most people just bypass it. We are talking about bear garlic – an unobtrusive herb that you smell before you see it. Its typical garlic aroma wafts through the air and reveals that you have just found one of nature’s most precious spring gifts. In the past, people collected it normally. Whoever ignores it today is making a big mistake.
Bear’s garlic is not just an ordinary herb. It is literally a natural cocktail of active substances that have a strong effect on health. It contains the substance allicin, which is known for its antibacterial and anti-inflammatory effects. It is this that is behind its typical aroma and strength.
- supports the immune system
- helps the body get rid of toxins
- improves digestion
- can help lower blood pressure
Although wild garlic has a distinct aroma, its taste is milder, fresher and less sharp. That is why it can be used in large quantities without overpowering the entire meal. It goes great in spring salads, on bread as a spread, in soups and sauces, in pasta or risotto. It’s exactly the type of ingredient that can turn an ordinary dish into something extraordinary.
Bear’s garlic loves moist deciduous forests, shady places, near streams and rivers. It often grows in huge colonies – literally creating green carpets that cannot be missed. The season is short – usually just a few weeks in the spring. Although there is a lot of it, there is no need to overdo it. Collect only the leaves, not the whole plant, leave enough for further growth and avoid polluted areas.
Quick garlic pesto
- 100 g of washed and blanched leaves wild garlic
- 50 g roasted pine nuts or walnuts
- 100 ml extra virgin olive oil
- juice from half lemon
- salt, pepper according to taste
Mix everything well and you’re done. Serve immediately or transfer to a clean container and refrigerate for up to one week. Serve with pasta, spread on bread or add pesto to salad or vegetables.
The biggest mistake beginners make when harvesting
Harvesting wild garlic is easy – but not without risk. There are plants that look very similar, but are poisonous: lily of the valley, ash tree, arum. A simple rule applies when collecting for inexperienced people: Spread the leaf between your fingers. If you can’t smell the garlic, leave it there. Never collect plants that raise doubts.
