he ancient Slavs grew bear's garlic and that is why it is abundant in places of the original settlement even today. It is one of the first spring herbs that can be eaten fresh from the end of February and usually until the end of May, when it begins to bloom and the leaves gradually lose their effect.
The whole plant is full of effective antibacterial essential oil. It also contains vitamin C, phytoncides and bitter substances. Active substances in garlic bear assist in cold, high blood pressure, they regulate stomach activity, support digestion, accelerate healing of wounds and ulcers, they sooth smooth muscle spasms and destroy intestinal parasites.
Bear garlic is best fresh, by drying it loses its taste, aroma and vitamins, if you have brought larger quantity of it and you do not want to give it up, you can chop the leaves and put it into the freezer, just like chives.
crates 3 - 5 kg
flowpack 50 g, 100 g
You can use finely chopped bear’s garlic for seasoning of sprig salads.
Its flavour will stand out well when you pour it on bread with butter or cottage cheese.
Side dish to meat
Scald the wild garlic briefly by steam then season it with salt and pepper and serve immediately.