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Natural Colon Cleansing Tasty wild garlic contains many healthy sulfides
In the spring is wild garlic time. Many hobby cooks then refine food such as herbal quark, soups or sauces with the tasty herb. The garlic-tasting leaves are not only delicious but also extremely healthy. Thus, among other important sulphides, which have a cleaning effect.
Leaves with a cleansing effect
Wild garlic has become increasingly popular in recent years. Dips, herbal quarks, soups, sauces, egg dishes or herb butter can be refined with the delicious leaves. Consumers appreciate that you do not smell any garlic odor after eating the garlic-tasting herb. The plant, which can now be found in the woods and parks in spring, tastes very delicious and is also extremely healthy. Wild garlic, among other things, has a cleansing effect.
Wild garlic has been enjoying increasing popularity for years. The tasty leaves are also very healthy. Thanks to the abundant sulphides, wild garlic cleans the stomach and intestines. (Image: ferkelraggae / fotolia.com) Tasty and healthy
The smell of wild garlic is one of the first messengers of spring. The leaves of the lily family are not only delicious, but are also used as a natural remedy, such as atherosclerosis (arteriosclerosis) or high blood pressure. Also for a detox cure the leaves are suitable.
Furthermore, wild garlic is used in natural medicine for complaints such as asthma, fever and bronchitis.
He also cleans the vessels and contains important vitamins and minerals such as vitamin C, manganese, magnesium and iron.
Rich in sulfur compounds
Last but not least, wild garlic is particularly rich in sulfur compounds. "In fact, there is no other plant that has as many organic sulfur compounds (sulfides) as the wild garlic," reports the consumer service Bayern on its website.
"When chewing the food, the sulfides are converted into sulfenic acid, which in turn produces thiosulfinate. Like a broad-spectrum antibiotic, thiosulfinate works against bacterial pathogens and thus cleanses the stomach and intestine without side effects, "it continues.
Be careful when collecting yourself
Anyone who collects the herb for their own local food must make sure that it is actually wild garlic. Because the leaves are easily confused with the highly poisonous leaves of autumn timeless and lily of the valley.
In order to avoid a potentially lethal risk of confusion, one should pay particular attention to the leaves and stems.
Each wild garlic leaf grows on a single stem, usually many grow next to each other and form groups. Lilies of the valley, on the other hand, always have two leaves on a stalk. At Herbstzeitlosen the leaves are initially close to the stem and then unfold.
In addition, an odor test can help to detect the difference. For example, the leaves of wild garlic smell like garlic if they are rubbed between the fingers but not the other two plants.
Always freshly process wild garlic
Another problem is that eggs of the small fox tapeworm could stick to wildly grown wild garlic leaves. These can be killed at cooking temperatures of 60 degrees Celsius, but it does not help to wash or freeze the wild garlic.
For food in which the plant is used raw, such as with wild garlic pesto, therefore better no wild collected leaves should be used.
Wild garlic should generally only be harvested until the beginning of flowering of the plant. That's the case in May.
For the onions must still be able to gather enough forces, as the provincial association Rheinischer Obst- und Gemüsebauer in Bonn reports on its website.
The experts have yet another advice: "leaves of wild garlic should be processed as fresh as possible. If storage is necessary, the leaves should be stored in a foil pouch in the refrigerator. In contrast to many other herbs, a preservation of wild garlic is only conditionally possible. "(Ad)