Wild garlic or wild garlic is a perennial plant of the onion family, which appears in early spring, has many useful properties and has long been used in medicine and cooking. It grows mainly in the shade.
What is useful for wild garlic?
Wild garlic has a lot of useful properties. It is a good bactericide - if you chew it for a few minutes, you can get rid of harmful bacteria in your mouth. It also positively affects the work of the stomach, stimulates the action of the cardiovascular system. In addition, wild garlic is not a high-calorie plant and helps improve metabolism. In dermatology, wild garlic is used to treat skin diseases, depriving, warts. Infusions of wild garlic have a positive effect on cough and bronchitis. With radiculitis and rheumatism, wild garlic is used as a lotion. It is not recommended to use wild garlic for problems with the intestines, exacerbations of gastritis and ulcers, as well as for other inflammatory diseases.
Is it possible to eat wild garlic?
Stems and leaves of wild garlic are used for food. According to its taste, wild garlic is similar to jusai - branchy green onion, which has onion and garlic flavor. Jusai and wild garlic are equally useful, in cooking they are added to salads, soups, vegetables, used as a filling for pies. If bulbs of wild garlic are collected before flowering, they can be eaten fresh, with salt and bread. From young leaves you can make salads with cucumber, radish, cabbage, filling them with various sauces or dressings for salads. To preserve the wild garlic, it can be preserved. Canned wild garlic is a useful product that can be used on its own, or added to other dishes. For conservation, mature leaves should be cut, laid in jars and poured with vegetable oil. Thus, wild garlic is stored for up to three months.