Wild garlic is also called bear’s garlic because bears search for it when they come out of hibernation; it helps them make a “detox diet” to clean their stomach, intestines and blood. Wild boars love it too. Bears and wild boars shouldn’t be the only ones to enjoy the benefits of wild garlic as it is not only tasty but also extremely healthy.
Wild garlic has properties similar to common cultivated garlic: from its smell and taste to the therapeutic properties. Unlike garlic though, it’s the leaves that are eaten rather than the bulbs, although the bulbs and flowers are edible too. The taste is more delicate than common garlic, similar to the flavour of chives. It can be cooked or used raw.
Wild garlic contains vitamins A and C, calcium, iron, phosphorus, sodium, copper and adenosine.
Fresh leaves have antiseptic, antibacterial, anti toxic, diuretic, hemostatic and hypotensive effects. It has been suggested it may also have antiviral properties.
Wild garlic’s active substances have vasodilatory effects, can cleanse the blood of toxic substances, reduce high blood pressure and help prevent strokes by avoiding the occurrence of thrombosis and thrombophlebitis. It will also cleanse your kidneys and bladder, stimulating urination and eliminating excess uric acid, thus preventing gout.
Wild garlic wine is a great remedy for people suffering from respiratory failure, coughs and pulmonary tuberculosis. It is an excellent remedy for gastrointestinal disorders such as such as acute and chronic diarrhoea, indigestion, abdominal colics and dysentery.
The juice can also be applied externally to rheumatic and arthritic joints where its mild irritant action and stimulation to the local circulation can be of benefit.