Wild garlic

Allium ursinum

leaf · herb

Broad, tender leaves with a mild garlic taste from a perennial of damp European woodlands, picked in spring before flowering; raw in pesto or just wilted. It provides sulphur compounds and lutein.

Origin

Woodlands of Europe

Season (United States)

March to May

Preparation

Picked yourself, it can be confused with lily of the valley, autumn crocus and lords-and-ladies, all poisonous: in Europe, foragers are poisoned every year. When in doubt, buy it. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Lutein and zeaxanthin · Allium sulfur compoundsIn small amounts, not counted Fructans (inulin, FOS)

Did you know?

It owes its name to a legend: bears were said to feast on it when they came out of hibernation; the Dutch, for their part, made it badger's garlic.