The Allium ursinum has been credited with many medicinal properties and is a popular homeopathic ingredient. It is often used to treat cardiovascular, respiratory and digestive problems.
Net Weight : 375 gr
The Allium ursinum has been credited with many medicinal properties and is a popular homeopathic ingredient. It is often used to treat cardiovascular, respiratory and digestive problems. Various minerals are found in much higher amounts in Allium ursinum than in garlic cloves. It is sometimes called the "magnesium king" of plants because of the high levels of this mineral found in the leaves. Magnesium is known as an anti-stress mineral and protects the circulatory system, especially the heart. The stems are preserved by salting and eaten as a salad. The bulbs and flowers are also edible.
All parts of the Allium ursinum plant are edible and have culinary uses, including the flower which can be used to garnish salads.
The leaves of Allium ursinum are the most popular part used in food. The leaves can be used in raw salads and have a very subtle garlic flavor similar to that of garlic chives. When picked, the leaves bruise, making them smell even stronger. When cooked, the flavor of the leaves becomes milder and sweeter. The leaf is often chopped and used to replace garlic and other herbs in many recipes. The bulb can be used in a similar way to the garlic clove.
Popular dishes using the plant include pesto, soups, pasta, cheese, scones and Devonnaise.
Ingredients : wild garlic, water, sugar, salt, white vinegar from Rhoditis grapes.