3 popular types of wild garlic

From early spring to mid-summer, a wonderful season begins for connoisseurs of wholesome and natural nutrition - wild garlic ripens. He is known to everyone, only under different names: Ramson, Bear onion, wild onion, flask, forest garlic.

Description of wild garlic

A perennial bulbous plant that has the taste and aroma of garlic. In early spring, tender green succulent leaves and stems, and closer to June they become darker, more severe.

Ramson cannot be confused with another plant, because, thanks to volatile essential oils, its aroma spreads at the slightest breath of wind.

It blooms with snow-white small flowers, collected in umbrellas, and then boxes with black, and round, like peas, seeds are formed. Propagated both by seeds and by dividing the root - the bulb, which goes into the ground up to 50 cm.

Where it grows

It is quite common in central Russia, Europe, Ukraine, Belarus. Can be found in the foothills of the Caucasus, in Turkey.

In April, depending on the speed of melting snow, you can go out to collect this delicacy. In the lowlands, where shrubs predominate, and it is quite damp, wild garlic captures entire glades, they are called Bear Meadows, since in early spring, bears replenish their reserves of vitamins precisely in such glades darkened by bushes.

Types of wild garlic

It is difficult to confuse the existing species, since they look outwardly and taste completely different. All are onions, have an onion, garlic taste and aroma in varying degrees, with different shades.

Angled bow

Called Mouse onion, it is often found in Central Asia, in the floodplains of Siberian rivers, in some European parts, in Belarus. Reaches half a meter in height, has a dark green color. Both the rhizome - the bulb and the long leaves are edible.

It is highly valued for its onion-garlic taste, vitamins, and bactericidal properties. Despite the significant remoteness of its growth, people in the season collect and harvest this type of wild plant in large quantities.

Victory Bow

It is more widespread than the Bear's Bow and Angular. It can be found in North America, China, the mountainous regions of the Urals and Siberia, on Sakhalin, in the foothills of the Caucasus.

Grows with a peduncle 120 cm, leaves are dense, long - up to 30 cm, from the root fit snugly to the stem, and look like a bulb - this is what they call it in Sbiri.

Due to such wide distribution, it is even more actively used in the cultures of peoples. In some places this species is processed on an industrial scale. Used as one of the best antiscorbutic agents, as is the custom in the northern countries. With the arrival of spring, it is collected and used for food and for procurement by local residents.

Beneficial features

This plant contains so much vitamins and trace elements for a person whose body in spring badly needs them.... It seems to be a miraculous remedy for many diseases. In early spring, when no other plant turns green so violently, wild garlic can save the body from vitamin deficiency.

Already in April it contains:

• Vitamin C;
• B vitamins;
• Vitamins PP;
• Carotene;
• Phytoncides;
• Essential oils;
• Cellulose;
• Organic acids.

In addition to the delicate taste, which can be used to decorate any sauce, meat and fish dish, connoisseurs of wild garlic use it all season and as a filling for pies, and in the form of blanks.

Its benefits cannot be diminished, since the composition is maximally adapted so that the human body fully assimilates all the properties of garlic.

Besides cooking, wild garlic is used in folk medicine, cosmetology, and many effective home remedies are known from this amazing plant.

Wild garlic:

• Promotes increased appetite and easy digestion;
• Reduces blood pressure due to the diuretic effect;
• Improves digestion with low acidity;
• Improves condition with renal diseases due to the bactericidal and diuretic effect;
• Helps in the treatment of pneumonia, and other lung diseases;
• Has a pronounced antihistamine effectif consumed for several days;
• Improves lipid metabolism, which means - helps with fat burning.

Culinary and home medicine applications

As the main ingredient in salads, pie fillings, aroma in sauces, wild garlic has been known for many years.

Its medicinal properties are also passed on by many cultures to their next generations.

Wild garlic can not only be consumed in season, but also harvested for the family, and enjoy aromatic dishes all winter, and eat a balanced composition of vitamins.

So, wild garlic can be stored in:

• Frozen. Sliced ​​and frozen, it can be stored for up to 6 months;
• Dried. Leaves are cut and dried in a ventilated area without sunlight. Stored for several years;
• Salty form. Leaves and stems are salted without the use of marinade. Stored up to 3 months.

Preparation of remedies from fresh wild garlic

1. For wounds that take a long time to heal, fester, as well as herpes - finely enough, until the formation of juice, grind the leaves, apply to the wound, bandage, and leave for a couple of hours. After that, remove the bandage with gruel, and dry without rinsing.
2. With arthritis, arthrosis, rheumatism - finely ground wild garlic is poured with vodka at the rate of 1/4, and left to stand in a dark place for half a month. Rub in the finished tincture before bedtime.

3. With periodontal disease - insist vodka at the rate of 1/1 with gruel of freshly ground wild garlic for 1 week. Before going to bed, rinse your mouth with three tablespoons of the tincture.
4. From avitominosis, for the prevention of colds and lung diseases - during the ripening season of wild garlic, you need to eat daily 150-200 grams of fresh leaves and stems without heat treatment. You can eat it every day as a salad, or as a greenery for hot dishes.

Fresh wild garlic salad with egg and ham

• 200g fresh wild garlic;
• 3 boiled eggs;
• 150g ham or boiled meat;
• 3 tbsp sour cream;

Cut the ham and eggs into cubes. Finely chop the ramson, salt and mash with your hands. Mix ingredients, add sour cream, pepper and salt to taste.

Filling for garlic pie or pies

• 500-700g. fresh wild garlic;
• 2 fresh eggs;
• 5 tablespoons high fat sour cream;

Chop the wild garlic finely, add salt and mash a little with your hands. Drive eggs into the mass. Add sour cream and stir.Use as a filling for pies or pies.

Garlic sauce with meat and wild garlic

• 300g. any steamed meat for goulash or sauce;
• 300g. fresh wild garlic;
• 1 l. Water.

Boil the meat until almost cooked. Add coarsely chopped wild garlic, the necessary spices and vegetables to the broth. Make it ready, and serve garlic meat sauce with sour cream.

Wild garlic is a wonderful gift from nature at a time when your strength is running out. Eat as much as possible natural - even wild garlic can be both an exquisite dish and an excellent healer.