Wild garlic

Wild garlic, also known as wild garlic, wild garlic or wild leek, is an undergrowth plant that offers a characteristic aroma, similar to that of garlic, but more subtle. When the leaves are slightly crushed, they give off a floral and spicy scent which delicately permeates dishes.  Native to Bosnia-Herzegovina and widespread in the forests of Europe and Northern Asia, wild garlic, 20 to 50 cm high, has edible white flowers. Legends associate this plant with the bear, who after hibernation would consume it to purge its body. Additionally, it has connotations of white magic, being once worn by pregnant women to protect their child.  In addition to its culinary attributes, wild garlic has health benefits. Rich in vitamin C, vitamin A, B vitamins, selenium and other minerals, it has sulfur compounds with antimicrobial and detoxifying properties. Its benefits include regulating blood pressure, preventing cardiovascular accidents, supporting the liver, fighting skin conditions, arthritis and rheumatism.  Incorporating wild garlic into your dishes also contributes to balancing blood pressure, dilating blood vessels, and preventing respiratory infections thanks to its antiseptic and antibiotic properties. The phytonutrients present in wild garlic, with antioxidant properties, strengthen the immune system and improve cardiovascular health.  Culinarily, wild garlic, in powder or other forms, is used as a condiment in olive oil or for the preparation of pesto with parmesan and pine nuts. Its leaves can be eaten cooked or raw in salads, sauces or soups. To maximize its aroma, add wild garlic at the end of cooking, as a substitute for classic garlic, and experiment with dishes such as cottage cheese with herbs, potatoes, or bread.