Wild or Bear's Garlic (Allium ursinum)

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Early spring is wild garlic time! This interesting and tasty plant is native to Europe and not found in the tropics, which is probably why I only learned of its existence a few years ago.

Allium ursinum has many names in English, among them ramsons, wild garlic, wood garlic, and bear's garlic. The latter is my favorite, as it corresponds to both the Latin name and the German name Bärlauch, which is how it is known where I live. However, in this post I'll call it "wild garlic" as it seems to be the most popular name, at least in UK media. 

As you may deduce, wild garlic is related to common garlic (Allium sativum). It is also a relative of chives, shallot, leek and even of onions, since they all belong to the genus Allium. The "ursinum" in the species name refers to bears: legend has it that brown bears like to eat the plant and dig up and eat the bulbs. Some sources even claim that this is the first plant the bears consume after emerging from hibernation, to remove toxins and regain strength. Since we don't have bears in semi-urban Germany, I'll have to take their word. 

This plant is present in most of Europe and parts of Asia. It likes the shade, and is often found in woodlands, growing in moist soils beneath trees. Wild garlic will also gain more and more territory, and can even become invasive. Two years ago, we discovered wild garlic growing not far from our home, and now go there two or three times every spring to pick some. I try to take enough leaves to prepare in different ways and even freeze for the later months, but of course without overdoing it. Every year I notice how the covered area has expanded. You can even smell the garlic from a few meters away. 

Wild garlic growing in the woods.

It is recommended to harvest wild garlic early, before its flowers open, as it is when the taste is more intense. This year we had an unusually cold March, so it only started emerging in April, and right now—in the second half of the month—it's at its peak time.

Many articles highlight the risks of mistaking wild garlic with other similar but very poisonous plants that also grow in woodlands, such as the lily-of-the-valley (Convallaria majalis) and the autumn crocus (Colchicum autumnale), which can even be deadly if consumed. However, once you are familiar with their appearance, you will probably not mistake them. Each leave of the wild garlic emerges from a single green stem, which is not the case with the other two plants. Wild garlic leaves also are softer and don't knack when you bend them. And the most important difference, of course, is the smell: only wild garlic smells of... well, garlic. 

Last year I dug up a few plants to plant in shady spots in our garden, so I have a few at home, but not as many as one can find in the woods.

One of my wild garlic plants.

Given that it has similar constituents as common garlic, wild garlic apparently has the same medicinal effects, such as protecting against cardiovascular disease and reducing high blood pressure. However, I have to say that I don't really use it for its medicinal properties, but rather for its fantastic culinary properties! Of course, the health benefits come with what you eat, even if you are not using the plant specifically as a remedy. 

Wild garlic can be used in many recipes, including pesto and risotto. I make an excellent wild garlic butter, which I prepare in large amounts and freeze in portions to be used during the summer barbecue season. Wild garlic leaves can also be added to cottage or cream cheese, together with salt, pepper and some lemon juice, and pureed a bit to get a creamy cheese spread. 

This year I also made wild garlic oil. It's a simple process: you put some chopped leaves in a bottle, cover it olive oil and let it sit for a week, after which you strain the oil. The oil picks up the amazing scent and taste of wild garlic very quickly, and can be used for salads, vegetables, and even for cooking.

Wild garlic oil. 

The best thing about wild garlic is that it has the taste and smell of garlic, but a little less strong, so you won't spend the whole day smelling of wild garlic after eating it.