What does it help with
- Blood pressure reduction and cholesterolu
- Spring detox and blood cleansing
- Antibacterial effects
- Digestive support
Active compounds
Alicin, alliin, essential oils (dial alil sulfid), vitamin C, flavonoids.
Allicin (the same as in common garlic) has strong antibacterial effects — but the taste and aroma of spring wild garlic are much more delicate.
How and when to harvest
Harvest periodMarch – May (before flowering)
Plant partsleaves (and previously whole herb)
DryingFresh is best — drying loses strength. Or macerate in oil.
Shelf life1–2 weeks (fresh)
Preparation methods
Fresh in dishesPestoOilTinctureHerb for soups
Pro tip: Wild garlic is easily confused with poisonous plants! Safe identification: crush a leaf — strong garlic smell.
Recipes
1 Garlic pesto ▾
Fresh leaves (100 g), olive oil (100 ml), pine nuts, parmesan. Blend.
2 Bear's garlic oil ▾
Pour olive oil over fresh leaves. Leave 2 weeks in the fridge. Use in dishes.
3 Spring soup ▾
Chop fresh leaves and add at the end of cooking to soups or risotto.
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6 more recipes in the Herbarium
Wild garlic in vinegar · Dried powder · Blood pressure tincture · Garlic paste · Fermented wild garlic · Nettle combination
🌿 See all recipes — the Herbarium is free