Herbs of the Field - Wild Garlic

Wild Garlic is also known as Bear’s garlic, Gipsy onion, and Hog’s garlic which is a cousin to chives, onions, garlic, and leeks. Wild garlic is a spring treat for hibernating bears as they awake from their winter slumber. Wild Garlic is native to shaded woody areas which are damp. Wild Garlic is a pretty spring flowering perennial, that is used for ornamental, culinary and medicinal uses.

Wild Garlic has been known for its ability to help with neutralizing free radical activity in the cells. By reducing this activity, the possibility of cellular mutation and oxidative stresses which lead to cancer and chronic disease is also reduced. Wild Garlic has the ability to sooth one’s blood vessel thus helping to lower blood pressure, lessening atherosclerosis, heart attacks and strokes, plus lowers cholesterol levels. The antibacterial and anti-fungal compounds found in Wild Garlic help to re-balance the good bacteria within your stomach. This then helps to reduce inflammation, bloating, cramping, constipation and other stomach issues. Wild Garlic’s antibacterial effects also help with parasites in the intestines. In addition, Wild Garlic helps with the treatment of bronchitis because of its anti-inflammatory properties. Wild Garlic has  the ability to help with many aliments and worth researching to find them all.

Identification: Is a single bulb of a herbaceous plant that grows 12 feet tall. It is found in moist deciduous forests, valleys and by streams. The bulb is shite or yellow in color. The stem is triangular in shape. Leaves appear in late winter, and flowers bloom in spring. Seeds form by mid-summer. The leaves are bright green, with smooth edges and are elliptical in shape with a pointed tip. Leaves grow from the plant of the plant and if crushed or bruised emit strong onion/garlic odor. The flowers are star-like with six white tepals. Stamens are short that the perianth. The flowers are on leafless stalks with six petals. They will form a capsule which has black seeds inside.

Harvesting: Leaves and flowers may be eaten. Toss raw into a salad or add to soups, sauces or stews. The flavor begins to diminish as the flowers begin blooming. Bulbs can be dug up and eaten raw or cooked.

Usage: Can be eaten raw or cooked, added to other foods or alone. It can be dried or the oils extracted. Can be made into a capsule, tincture or decoction.

Cautions: Large consumptions have had effects on some mammals, like dogs. Avoid use during pregnancy and while breast feeding. Wild Garlic can be confused with Convallaria majalis, Arum maculate and Crocus autumnalis which are poisonous plants.