Bear's garlic | History and origin of a thousand-year-old wild plant.

Bear's garlic

Bear's garlic: a millennial wild plant to discover.

Bear's garlic is a delicious wild edible plant that resurfaces every spring in the undergrowth of Europe and Asia. Behind its unassuming name lies a real natural and historical treasure to be discovered.

Origins and history of Bear's garlic.

Bear's garlic (Allium ursinum) is a wild plant that has been found naturally in Europe and Asia for thousands of years. Its scientific name “ursinum” comes from the Latin “ursus” meaning bear, as legend has it that bears ate it as soon as they woke up in spring, to invigorate themselves. Its origins date back to the dawn of time:

- Evidence of its consumption by man dates back to prehistoric times, as attested by seeds found in Neolithic settlements in Switzerland and Denmark dating back to 6000 BC.

- Bears are reputed to eat it as soon as they wake up in spring, hence its name.

- In the Middle Ages, bear's garlic was already renowned for its medicinal virtues. It was used to treat fatigue, rheumatism and scabies. Monks grew it in their abbey gardens, contributing to its spread.

- Grown in monastery gardens in the Middle Ages

- During the Renaissance, great figures such as the naturalist Clusius and the French court physician Vesalius extolled its benefits, heralding its use in pharmacopoeia.

Traditionally picked in the wild, wild garlic has also become an integral part of popular traditions, from English spring celebrations to Slavic recipes and French home cooking.

- Long confined to northern Europe, its cultivation spread throughout temperate Europe in the 19th century thanks to botanical descriptions. Today, it is mainly picked wild in spring by connoisseurs.

With its immemorial origins and singular history, wild garlic is an inseparable part of Europe's natural and culinary heritage.

A plant rooted in popular tradition.

Over the centuries, wild garlic has become an integral part of culinary and medicinal traditions in many parts of Europe. Certain customs surrounding the plant are still very much alive today:

In England, picking ramsons was a springtime ritual celebrated with festivals. Eaten raw with bread and salted butter, the leaves were highly prized after a long winter.

In Central and Eastern Europe, it was attributed magical and protective virtues. Slavs placed it on tombs or hung its braids to ward off evil spirits.

In the Balkans and the Caucasus, its presence was indispensable in traditional dishes such as Georgian pkhali made with chopped wild garlic leaves.

In French home cooking, bear's garlic was used as early as the 18th century to flavour omelettes, soups and meat sauces.

It was also used by Germanic, Celtic and Viking tribes for its energizing and digestive properties.

A tasty plant with multiple benefits.

Bear's garlic is distinguished by its delicate, almost sweet taste, reminiscent of garlic with notes of fresh onion and hazelnut. Rich in vitamin C, iron, antioxidants and sulfur compounds, it is reputed to :

• Stimulate the immune system

• Aid digestion

• Lower cholesterol levels

• Fight hypertension

• Detoxify the body

Its green leaves and pretty white flowers give a delicious flavor to soups, omelettes, sauces, pesto, flavored butters and many other preparations. A seasonal treat to be enjoyed in moderation!

Reasoned and Regulated Harvesting.

In view of the decline in its natural range, wild garlic now enjoys protected status in many European countries. Its harvesting is subject to strict regulations to preserve this emblematic wild edible resource. It is essential to :

• Only remove a third of the leaves to allow regrowth.

• carefully uproot plants before harvesting

• Consult local regulations before picking

• Choose areas where the species is abundant.

A sustainable alternative is to grow it in the vegetable garden, in humus-rich soil in the shade.

With its ancient origins, incomparable flavors and numerous health benefits, wild garlic deserves a place of choice on our spring tables! But to continue to enjoy it, let's pick it with respect and moderation.

With its rich historical and cultural past, bear's garlic remains a typical plant of spring undergrowth to be enjoyed in moderation and with care.

Additional health benefits of wild garlic.

Rich in sulfur compounds.

Like classic garlic, wild garlic contains sulfur compounds such as allicin, with antibacterial, antiviral and antifungal properties. They help stimulate the body's natural defenses.

. Helps weight loss.

Thanks to its fiber and low caloric content, wild garlic can be a good slimming ally in a balanced diet. Its active ingredients are also said to help control blood sugar levels.

. Relieves digestive disorders.

Its antispasmodic and depurative properties relieve digestive disorders such as bloating and constipation. Bear's garlic also facilitates the elimination of toxins by the kidneys and liver.

. Reduces cardiovascular risk.

Its sulfur compounds help regulate blood pressure and thin the blood, reducing the risk of cardiovascular accidents. It also helps lower bad cholesterol levels.

. Relieves joint pain.

Thanks to its anti-inflammatory and antioxidant properties, wild garlic is beneficial in cases of arthritis, rheumatism and joint problems. It relieves inflammation.

Low in calories and easy to incorporate into recipes, wild garlic is a health ally of choice this spring! But to reap its full benefits, it's best eaten raw or lightly cooked.

. Essential nutrients.

Bear's garlic is a valuable source of vitamins and minerals: vitamin C, vitamin B9 (folic acid), iron, manganese, copper and phosphorus. These nutrients are important for many bodily functions.

. Anti-cancer potential.

Several studies suggest that wild garlic's organosulfur compounds, such as allicin, may have anti-cancer properties. They are thought to help prevent the development of certain cancers, such as stomach cancer.

. Beneficial effects on the brain.

Rich in antioxidants, wild garlic may help protect brain cells from aging and oxidative stress. Some researchers associate it with a preventive potential against neurodegenerative disorders.

. Improved endurance.

The presence of bioactive compounds stimulates blood circulation and oxygen supply to muscles. This could increase physical capacity and delay the onset of fatigue.

. Other potential benefits.

Preliminary studies also point to the positive effects of wild garlic on diabetes, weight regulation, the immune system, skin problems and stress.

Consumed in moderation during the harvest period, this small wild onion is a real health treasure, thanks to its rich composition of beneficial molecules. But more research is still needed to confirm the extent of its virtues.

There is only one species of wild garlic, Allium ursinum, which grows naturally in the wild in Europe and temperate Asia. However, a number of varieties or subspecies can be distinguished within this single species.

The main varieties of wild garlic :

. Allium ursinum var. ursinum.

This is the classic and best-known variety of wild garlic. It grows spontaneously in cool, damp undergrowth throughout much of Western Europe and Central Asia.

. Allium ursinum var. kermesinum.

Nicknamed “red bear's garlic”, this subspecies can be recognized by its wine-red leaves. Slightly smaller than the standard variety, it grows mainly in the Caucasus.

. Allium ursinum var. batunae.

Native to northern Turkey and the Caucasus, this variety is very similar to the classic bear's garlic, but with slightly longer, narrower leaves.

Whatever the variety, the aromatic characteristics, the shape of the white umbellate flowers and the virtues of this wild plant remain very similar. It's its natural geographical distribution that differs slightly according to local climatic conditions.

In the vegetable garden, we generally only grow the classic Allium ursinum variety. But in the wild, a trained eye may be able to detect subtle differences linked to these few wild variants.

How to grow Bear's garlic in your garden?

Tasty and rich in health benefits, bear's garlic (Allium ursinum) is an ideal perennial to grow in the vegetable garden. This cousin of garlic brings its delicate flavours for a few weeks in spring. Here's a complete guide to its cultivation.

. Preparing the ground for Bear's garlic.

Bear's garlic thrives in cool, humus-rich, slightly acidic soil such as undergrowth. To plant :

Choose a shady or semi-shady area, away from wind and direct sun.

Work deep into well-drained, aerated soil.

Enrich the soil with compost or well-decomposed leaf compost.

Maintain constant humidity during growth.

. When and how to sow wild garlic?

Bear's garlic can be propagated by sowing or by separating the bulbs. To sow :

Collect seeds after flowering in June/July.

Sow in well-spaced rows in August/September, 2 cm deep.

Cover with a thin layer of soil and water well.

Protect seedlings from rodents with a screen.

Plants will germinate the following spring.

. Planting and multiplying bulbs.

You can also multiply your stock by separating the garlic bulbs:

Dig up the bulbs in June once the leaves have faded.

Separate the bulbs into sections called “cloves”.

Replant them 5-10 cm deep.

Space each bulb about 20 cm apart.

. Bear's garlic plantation maintenance.

Bear's garlic requires little maintenance apart from regular watering:

In spring, watch for the first shoots to appear.

Mulch the surface to conserve soil moisture.

Regularly remove unwanted weeds by hand.

Do not cut the leaves before summer, to avoid weakening the bulbs.

. Harvesting and storage.

Tender leaves are harvested from March to May, depending on the climate:

Remove only a third of the leaves to avoid exhausting the bulbs.

Cut the leaves flush with the ground when they begin to fade in June.

Eat the leaves quickly or keep them in the fridge for a few days.

Leave the bulbs to rest for the following year.

With a little shade, patience and a few simple steps, you can enjoy this delicious wild garlic straight from your garden in spring!

Other tips for growing wild garlic.

. Combine with other plants.

Wild garlic fits well into a permaculture strategy. Its upright leaves allow it to be grown in association with lower plants such as strawberries, spinach or certain edible flowers.

. Protecting against pests.

Wild garlic leaves and bulbs can attract rodents, slugs and wild boar in wooded areas. Use screens, ashes or repellent companion plants (tagetes, marigolds).

. Watch out for disease.

On the whole, this hardy perennial is not very susceptible to disease. But be sure to space the plants to ensure good air circulation. White rust and mildew can sometimes attack leaves in excessively humid conditions.

. Staggered harvest.

To enjoy wild garlic shoots for longer, harvest the outer leaves at intervals of about 15 days. This will keep the younger leaves productive for longer.

. Vegetative propagation.

As well as propagating by sowing, you can also divide clumps every 3-4 years in early spring to multiply your bulb stock.

. Crop rotation.

After harvesting, remove the bear's garlic to let the soil rest for a few years before replanting in the same spot. Rotation prevents soil exhaustion.

With these tips, you can optimize the cultivation of this fragrant perennial, typical of undergrowth, in the vegetable garden. A real springtime treat, renewed every year!

Some delicious bear's garlic recipes for spring:

Bear's garlic recipes.

With the return of spring, the undergrowth is brightened by the pretty white umbel flowers of wild garlic. This delicately fragrant wild plant is also a gourmet's delight! Here are 10 fragrant, vitamin-packed recipes for discovering the springtime flavors of wild garlic.

1 - Bear's garlic pesto.

Ingredients (serves 4):

• 60g fresh wild garlic leaves, well washed

• 50g pine nuts

• 1 garlic clove

• 60g grated Parmesan cheese

• 100ml extra-virgin olive oil

• 1 tbsp. lemon juice

• salt and freshly ground pepper

Preparation:

Step 1: Dry-roast the pine nuts for 2-3 minutes in a frying pan until lightly colored. Allow to cool.

Step 2: Remove stems from wild garlic leaves and rinse thoroughly. Squeeze dry and chop coarsely.

Step 3: Peel and seed the garlic clove. Finely chop or squeeze.

Step 4: Place chopped garlic, wild garlic, pine nuts and Parmesan in a mortar or mixing bowl. Season with salt and pepper.

Step 5: Mash or blend, drizzling in olive oil until smooth and creamy. Squeeze in lemon juice.

Step 6: Adjust seasoning with salt, pepper and lemon if necessary. Add a little water or oil to adjust consistency if necessary.

Step 7: Set the pesto aside in a bowl or glass jar with a thin drizzle of olive oil to prevent oxidation.

This tender green pesto has the delicious peppery, slightly sweet aroma typical of wild garlic. Enjoy it fresh on pasta, toasted sandwiches, raw vegetables or as a seasoning. It keeps for 3-4 days in the fridge.

You can vary the flavor by adding walnuts, arugula, basil or even a little fresh ricotta/goat cheese. A springtime treat to make as soon as wild garlic season gets underway!

2 - Cold Bear's Garlic Soup.

Ingredients (serves 4) :

• 1 bunch leeks (approx. 500g)

• 4 medium-sized potatoes

• 1 liter vegetable stock

• 100g fresh wild garlic leaves + a few for decoration

• 1 clove garlic

• 2 tablespoons crème fraîche

• 2 tablespoons olive oil

• salt and pepper

• To serve :

• Golden garlic croutons

• A few sprigs of snipped chives

Preparation:

Step 1: Prepare the leeks by removing the green part, then peeling and cutting into sections. Wash thoroughly.

Step 2: Peel and wash potatoes, cut into pieces.

Step 3: Sweat leeks for 5 minutes in olive oil over low heat with minced garlic. Add the potatoes and stock to the pan.

Step 4: Cover and cook for 20 minutes, until vegetables are tender. Season to taste.

Step 5: Remove soup from heat and allow to cool. Add well-washed and wrung-out wild garlic leaves.

Step 6: Blend soup with cooking stock and crème fraîche until smooth.

Step 7: Taste and season with salt and pepper if necessary. You can also add a few drops of lemon juice.

Step 8: Chill the soup for at least 2 hours before serving. Garnish with wild garlic leaves, croutons and chives.

This soup, with its subtle, slightly sweet notes, reveals all the springtime flavors of wild garlic. Served cold, it's both rich and light, for a complete and refreshing meal. You can also enjoy it hot as an appetizer.

3 - Bear's garlic, feta and cherry tomato quiche.

Ingredients (serves 6):

• Shortcrust pastry :

• 200g flour

• 100g cold butter

• 1 pinch salt

• approx. 5 cl water

• Topping :

• 100g crumbled feta cheese

• 150g cherry tomatoes, halved

• 1 bunch fresh wild garlic leaves (approx. 100g)

• 3 eggs

• 20 cl single cream

• salt and pepper

Preparation:

Step 1: Prepare the shortcrust pastry. Mix flour and salt. Add diced butter and form a sandy dough. Add water and knead quickly to form a ball. Cover with cling film and chill for 30 min.

Step 2: Preheat oven to 180°C.

Step 3: Roll out the dough and fit it into a tart tin or circle. Prick the bottom with a fork and line with parchment paper lined with baking balls or weights. Bake for 10 minutes. Remove weights and paper.

Step 4: Rinse and dry the wild garlic leaves. Keep a few for final decoration. Coarsely chop the rest.

Step 5: In a bowl, beat the eggs with the crème fraîche. Season generously with salt and pepper.

Step 6: Spread the wild garlic leaves over the pre-baked tart shell. Sprinkle with crumbled feta and halved cherry tomatoes.

Step 7: Pour the quiche mixture evenly over the top.

Step 8: Bake for 25 to 30 minutes. The quiche should be golden and firm in the center when cooked.

Step 9: Leave to cool for 10 minutes before turning out onto a serving dish. Garnish with a few fresh wild garlic leaves.

Enjoy this generous quiche warm or cold, sliced or chopped as you like! The feta adds a salty tang that blends deliciously with the fresh, slightly sweet flavors of the wild garlic and tomatoes. Perfect for a light spring meal with a green salad.

4 - Creamy Risotto with Bear's Garlic.

Ingredients (serves 4):

• 300g risotto rice (arborio, carnaroli...)

• 1 onion

• 1 garlic clove

• 50g grated Parmesan cheese + more to serve

• 1 liter hot vegetable stock

• 100g fresh wild garlic leaves

• 1 glass dry white wine

• 40g butter

• 2 tablespoons olive oil

• salt and pepper

Preparation:

Step 1: Prepare a wild garlic-scented broth. Heat the vegetable stock and add 2/3 of the well-washed and wrung-out wild garlic leaves. Leave to infuse for 15 minutes, then remove the leaves.

Step 2: Chop the onion and garlic clove. Roughly chop the remaining third of wild garlic leaves.

Step 3: Heat oil and 20g butter in a saucepan or Dutch oven. Sweat onion and garlic over low heat for 2-3 minutes.

Step 4: Add the rice and sauté for 1-2 minutes, stirring to coat. Pour in white wine and stir until completely absorbed.

Step 5: Add a ladleful of hot wild garlic stock and stir frequently until the rice has absorbed the liquid. Repeat ladle by ladle for 18-20 minutes, until the rice is just tender but still creamy.

Step 6: Remove from the heat, add the chopped wild garlic leaves, Parmesan and remaining butter. Season generously with salt and pepper.

Step 7: Cover and let stand for 2-3 minutes to allow the risotto to relax. Ready to serve!

Step 8: Serve on a plate, arranging the risotto in small heaps. Sprinkle with fresh wild garlic leaves and Parmesan shavings.

Smooth and fragrant, this wild garlic risotto reveals all the springtime, slightly sweet flavor of this wild plant. Serve with a fillet of white meat, fish or a few cherry tomatoes in the middle, as you wish. A pure seasonal delight!

Here's a FAQ (Frequently Asked Questions) answering 10 frequently asked questions about wild garlic:

1 - What part of wild garlic is eaten?

In wild garlic, we eat the green leaves and stems. The bulbs are small and not very fleshy, so are rarely used.

2 - How to use wild garlic?

Raw leaves add a delicious sweet, garlicky fragrance to pesto, parsley butter and hummus. They can also be cooked briefly in omelettes, soups and risottos.

3 - Why pick wild garlic before it flowers?

Harvest before the flowers appear, so that the plant can accumulate sufficient reserves in its bulbs for the following year.

4 - When is the best time to pick wild garlic?

The best time is from March to May, when the leaves are well developed but before the flowers appear.

5 - How can I tell if it's wild garlic?

Bear's garlic gives off a pronounced garlic odor when you crush its leaves. Its white umbellate flowers also help to identify it.

6 - Where can I find wild garlic?

Wild wild garlic is found in spring in cool undergrowth and hedgerows.

7 - How do I grow wild garlic?

Plant bulbs in autumn in rich, semi-shaded soil. Mulch and water in spring, and let the leaves set seed before harvesting.

8 - What's the best season to grow wild garlic?

Bear's garlic is a spring plant that can be found from March to June, when it can be eaten.

9 - How can I recognize wild garlic?

Bear's garlic can be recognized by its tufted, upright green leaves and its pronounced garlic odour when crumpled. Its umbels of white flowers are also characteristic.

10 - Can wild garlic be dried?

Yes, wild garlic leaves can be dried for longer storage. But the fragrance will be less pronounced than when fresh.

If you liked this article. Don't hesitate to read the one on leeks: Click here

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