Wild garlic can be collected in the spring from March to the end of April in many places in the forest. There it grows as a dense, dark green carpet.

The whole plant, especially the freshly collected leaves, are a delicious kitchen herb for the spicy cuisine. The strongly garlic-like aroma is best preserved over a long period of time when the plant is prepared raw to a pesto or lactic acid fermentation to “wild garlic kimchi”. When boiled it can be eaten as wild vegetables, but when heated, wild garlic loses its aroma. The flower buds can be pickled and used like capers (“wild garlic capers”). In Russia the stems are put in salt and eaten as lettuce.

• Edible parts Leaves and herbs Flower buds
• Culinary Group Wild herbs Wild vegetables
• Taste aromatic
• Trivial Names Bärlauch, Knoblauchspinat, Wilder Knoblauch, Waldknoblauch, Rinsenknoblauch, Hundsknoblauch, Hexenzwiebel, Zigeunerlauch, Ramsen, Ramslök, Waldherre, Ramsons, Ail des ours, Buckrams, Wild garlic, Broad-leaved garlic, Wood garlic, Bear leek, Bear's garlic
• Size 35 cm
• Taxonomy Amaryllidaceae Allium ursinum
• Origin Europe, Near East (Map)
• Locality Gathered (Niddapark Frankfurt, Germany) 2016