Allium ursinum
Allium ursinum, also known as wild garlic, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek, or bear's garlic, is a bulbous perennial flowering plant in the amaryllis family Amaryllidaceae. It is native to Europe and Asia, where it thrives in moist woodland environments.
Description[edit | edit source]
Allium ursinum is a bulbous, perennial plant, with a height of 20–50 cm. The leaves are edible and have a strong garlic scent. The flowers are star-like, white, and appear in May and June.
Distribution and habitat[edit | edit source]
Allium ursinum is widespread across most of Europe. It grows in deciduous woodlands with moist soils, preferring slightly acidic conditions.
Culinary uses[edit | edit source]
The leaves of Allium ursinum are edible and can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce. The bulbs and flowers are also edible.
Medicinal uses[edit | edit source]
In herbal medicine, Allium ursinum leaves have been used as part of a diet to treat high blood pressure and cholesterol levels.
Cultivation[edit | edit source]
Allium ursinum is easy to grow from bulb offsets, and may also be propagated by seed. It prefers a damp, shady environment and a rich soil.
See also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
