Wild garlic

Wild Garlic (Allium ursinum), also known as ramsons, bear's garlic, devil's garlic, gypsy's onions, and stinking Jenny, is a wild relative of chives native to Europe and Asia. The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them; they are also a favorite of wild boar.

Description[edit | edit source]

Wild garlic is a bulbous, perennial plant which grows wild in damp woodlands, and is often found in pairs. The leaves are edible and the taste is similar to garlic. The bulbs and flowers are also edible.

Distribution and habitat[edit | edit source]

Wild garlic is native to temperate regions of Europe, from the British Isles to the Caucasus. It is found in damp, shady woods, and on the banks of streams.

Uses[edit | edit source]

Wild garlic leaves are used as salad, herb, boiled as a vegetable, in soup, or as an ingredient for a sauce. The bulbs and flowers are also edible.

Health benefits[edit | edit source]

Wild garlic has a greater effect than regular garlic on blood pressure and blood chemistries of the heart. The herb is also a diuretic, which aids in the elimination of waste products from the body.

Cultivation[edit | edit source]

Wild garlic is easily grown in a shady, well-drained soil. It can be propagated by division of the bulbs.

See also[edit | edit source]

Wild garlic Resources
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