Wild garlic onion
Wild garlic onions are also called bear onions. Wild garlic onion is a perennial, unpretentious frost-resistant plant that is very easy to grow.
Ramson has a narrow and elongated bulb, the diameter of which is up to one centimeter. Leaves are often two, their width is about 3-5 centimeters. Leaves on large petioles. In appearance, the leaves resemble lily of the valley foliage. Ramson has a peduncle that reaches a height of 20-30 centimeters. It is crowned with an umbrella with white flowers. The bow grows back as soon as the snow melts. Ramson blooms in May or early June. The aerial part of the onion dies off at the beginning of July, so when the flowering ends and the leaves fade, wild garlic cannot be found in the greenery of other plants.
You can eat fresh wild garlic, flower arrows and bulbs. All parts of this plant have a muted garlic smell and a sweet-spicy delicate taste. Wild garlic onions can be salted, fermented, pickled, dried, frozen, they are used as a seasoning for fish, meat, vegetable dishes and game. And from young leaves, a delicious spring salad is obtained.
Since ancient times, wild garlic onions have been considered a remedy that cleans the stomach and blood well. Wild garlic onions are used for diseases of the thyroid gland, bronchitis, otitis media, rheumatism and atherosclerosis. This plant also has an antimicrobial effect, it is used for scurvy. The wild garlic contains a large amount of vitamins, phytoncides, biologically active substances, mineral salts, essential oils. To eat wild garlic should be in small portions, as it can provoke an exacerbation of gastritis and peptic ulcer disease.