Allium ursinum - Wild garlic

The wild garlic (Allium ursinum) is a persistent, herbaceous plant from the family of the Amaryllis plants (Amaryllidaceae). Due to its intensive garlic aromas and its versatile usability in the kitchen and its medical properties, the wild garlic is very popular. At the same time, he plays an important role in the ecosystem of European forests.

Allium Ursinum - wild garlic

Morphology

Allium ursinum reaches growth heights of 15 to 40 cm. The plant forms underground onions that serve as memory organs. The leaves are wide to elliptical, soft and slightly shiny. They grow in a basic rosette and are 10 to 20 cm long and about 3 to 5 cm wide. When rubbing the leaves, the characteristic garlic smell is released, an important distinguishing feature.

The flowers stand in doldy inflorescences and consist of six narrow, white petals. The plant blooms between April and June. After the flowering period, the wild garlic forms three -chamber capsule fruits, which contain numerous small, black seeds.

Allium Ursinum - wild garlic

Distribution and habitat

Allium ursinum is widespread in large parts of Europe and Asia and preferably appears in moist, shady deciduous forests. Typical locations are outside forests, gorges and forest edges with humus -rich, loose and calcareous soils. It often grows in dense stocks that cover forest floors with a white flower carpet during the flowering period.

The wild garlic prefers locations with high humidity and cool microclimate, which is why it thrives especially in north -sided slopes or in valleys.

Ecological meaning

Allium ursinum is an important spring bloomer plant that offers pollinators such as bees, flying and beetles a source of food before many other plants bloom. Because of its dense growth, he protects the soil from erosion and contributes to the floor structure. The onions are eaten by animals such as wild boar and mice, which contributes to the spread of the species.

Use

In the kitchen will Allium ursinum used as an aromatic wild vegetables. The leaves, flowers and onions are suitable for the preparation of salads, pestos, soups and seasoning. His high content of sulfur -containing compounds, such as Alliin, gives it a taste that resembles garlic, but is milder.

Wild garlic is also used in traditional medicine. Antioxidative, antibacterial and heart -strengthening properties are attributed to it. It is used to promote digestion, detoxification and reduction in blood pressure.

Hanging and protection

Is in its natural distribution area Allium ursinum not endangered. However, intensive game collection can lead to decimation locally, which is why sustainable handling of wild stocks is important. Confusion with toxic plants such as autumn -timeless (Colchicum autumnale) or lily of the valley (Convallaria majalis) is a risk in the collection.

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