It is said that bears eat wild garlic first after hibernation to get a good vitamin and nutrient boost after their long sleep. This is also said to be the reason for its name. The wild garlic, which tastes like aromatic garlic but leaves no nasty aftertaste, is not only a little aromatic wonder but also very healthy. It is best to grow it yourself in the garden to avoid any dangerous confusion with lily of the valley.
Hardy medicinal plant for partial shade
Growing height:20-30 cm
USE
The leaves are mainly harvested, but the flowers are also edible and suitable for garnishing. Soups, salads, cream cheese and quark all benefit from a good pinch of chopped wild garlic leaves. Also ideal for preparing pestos, wild garlic spinach, wild garlic dumplings and for refining pasta dishes.
CARE
Wild garlic is a perennial that overwinters in the soil without any problems and even sprouts more strongly from year to year. It prefers a very moist location under a shady tree or at the edge of a hedge. In the wild, it grows mainly in damp deciduous forests. At least 3 leaves should remain on the plant when harvesting. Seed-resistant variety.
Product safety information
Manufacturer information:
Schwab-Stirnadel GmbH & Co. KG
Schwarzwaldstraße 80
66482 Zweibrücken
Deutschland
DE
kontakt@exotenherz.de
Responsible person:
Henning Schwab
kontakt@exotenherz.de
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