Madeline Adams
Wild garlic is a typical herald of spring. Its aromatic smell attracts wild garlic fans to the forest and meadows from March to May. But be careful: There is a risk of confusion when collecting.
Wild garlic is in season from early March to mid-May. Wild garlic usually begins to bloom in early May, after which it no longer tastes good.
Wild garlic can easily be confused with lily of the valley or autumn crocus. The following rule of thumb helps to identify wild garlic: the leaves of wild garlic smell of garlic when crushed, the leaves of lily of the valley and autumn crocus do not.
Poisoning accidents can be fatal.
The wild garlic (Allium ursinum) with its strong green leaves and the spicy smell of garlic is very popular in the spring kitchen. No sooner has the tender green sprouted than crowds of gourmets swarm out to collect garlic’s wild brother and process it into pesto, herb butter, salads and soups.
Wild garlic sprout with the first rays of the sun in spring in partially shaded deciduous forests, on shady, damp meadows and by streams. Wild garlic is already growing in March and you can pick it in a few weeks.
Is wild garlic healthy?
The “witch’s onion” or “wild garlic” – as wild garlic is also called – is very healthy: the herb contains a lot of vitamin C, magnesium and iron. Wild garlic has a calming effect on stomach and intestinal problems and can help to lower blood pressure and cholesterol.
The allicin contained in wild garlic and garlic is considered a natural antibiotic. However, wild garlic has one major advantage over garlic: it does not cause any unpleasant odours.
Recognize wild garlic
When collecting wild garlic, you have to be careful not to accidentally catch the poisonous doubles: the lily of the valley or the autumn crocus.
How do you distinguish wild garlic from lily of the valley and autumn crocus?
At first glance, it is not easy to distinguish the tasty wild garlic from the poisonous lily of the valley or the extremely poisonous autumn crocus. All three spring plants have broad, oval leaves. Anyone who knows the characteristic differences will be able to tell wild garlic and its poisonous doubles apart:
Wild garlic leaves smell like garlic when crushed. The leaves of the lily of the valley and autumn crocus are odorless. But be careful: the smell test only works the first time. The intense scent sticks to the fingers and falsifies the following scent samples.
Wild garlic has a matt underside of the leaf, lily of the valley has a shiny one. With the autumn crocus, both the underside and the upper side of the leaves are shiny green.
Wild garlic leaves only have one stalk each, growing out of the ground. With lilies of the valley, two leaves always grow on a stalk and enclose it like a coat. The autumn crocus leaves grow directly from the ground in a rosette and without stalks.
If you are not sure whether you are really harvesting the right plant, you can also buy wild garlic in greengrocers or at the weekly market.
What to do in case of confusion?
If, despite all caution, symptoms of poisoning such as nausea and diarrhea occur after consumption, you should consult a doctor immediately. You can find the telephone numbers of the poison control centers here: Information center against poisoning.
Harvest wild garlic correctly
Wild garlic grows in numerous forests and meadows in southern Germany, but in Brandenburg and Hamburg it is on the red list and classified as “endangered”, in Bremen wild garlic is extremely rare.
The following applies to the wild garlic harvest:
- In principle, no wild garlic may be picked in nature reserves.
- If you only pick one leaf per plant, then it can continue to grow well.
- Harvest only as much as you need to eat yourself.
- When the wild garlic plant starts flowering, the leaves lose their aroma. This marks the end of the wild garlic season for this year.
