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Wild garlic in natural medicine
contents
- Not suitable for pets
- ingredients
- Attention: risk of confusion!
- Differences to lilies of the valley, Herbstzeitlosen, Aronstab and Weißwurz
- Lily-of-the-valley (Convallaria majalis)
- Autumn timeless (Colchicum autumnale)
- Arum (Arum makulatum)
- Many-flowered Whitewort (Polygonatum multiflorum)
- spectrum
- Processing in the kitchen
- Wild garlic - not only in spring
- Recipe for wild garlic pesto
- Summary
Not suitable for pets
Although people like us to taste wild garlic and get it well, it is not for pets. Wild garlic, like all Allium species, is not suitable for dogs, cats, rabbits, guinea pigs, etc., because the sulfur compound contained in it can cause a so-called hemolysis in the blood, in which the erythrocytes (red blood cells) are destroyed.
Wild garlic can be harvested in many places in the wild. (Image: ferkelraggae / fotolia.com) ingredients
The wild garlic has a high content of ethereal, sulphurous oil, on which the stimulating, cleansing and detoxifying effect is based. Other ingredients are mustard oil glycosides, flavonoids, vitamin C, iron, manganese and vitamin B6.
Attention: risk of confusion!
Caution is advised when collecting the wild garlic leaves. These are similar not only to the leaves of the lily of the valley and the Herbstzeitlosen, but also those of the Ararstabes and the Weisswurz. As already mentioned, the wild garlic exudes a garlic-like odor. If some of the wild garlic leaves have been collected and the fingers already smell like garlic, it is no longer so easy to make a distinction.
Differences to lilies of the valley, Herbstzeitlosen, Aronstab and Weißwurz
Wild garlic leaves sprout from the ground. In between, however, there may be leaves of other plants that are very similar but not intended for consumption. Here is great care. In order to pick no "wrong" wild garlic leaves, a knowledge of the important differences is necessary.
Lily-of-the-valley (Convallaria majalis)
The main difference between wild garlic and lily-of-the-valley is that the leaves of the wild garlic, in which lilies of the valley grow in pairs, grow in the same style. The lilies of the valley sprout a little later than the wild garlic, but the main growing season is almost identical. Lilies of the valley prefer the same locations. Convallaria majalis is one of the most poisonous plants. Symptoms of poisoning include cardiac arrhythmia, increased blood pressure, skin and eye irritation, rapid heart rate, hypotension (low blood pressure), diarrhea, vomiting, dizziness, collapse and cardiac arrest. The lily of the valley is one of the medicinal plants in the treatment of heart disease. Convallaria is a prescription or is used as homeopathic remedies raised by health practitioners.
Autumn timeless (Colchicum autumnale)
The Herbstzeitlose grows in the same places as the wild garlic. The leaf shapes are similar. The most important difference, however, is that the leaves of the fall-time lotus grow into several and encompass a stalk. This plant is highly poisonous. An amount of 0.8mg / kg of body weight can already kill an adult. The symptoms of poisoning include cardiac arrhythmia and nausea. The Herbstzeitlose is, applied correctly, a medicinal plant that is used in gout. It is prescribed in small amounts by a doctor or administered homeopathically as of potency D4 in naturopathic practice.
Arum (Arum makulatum)
The Arum, an ancient witch and magic plant, was formerly popular in folk medicine, but only greatly diluted due to its toxicity. Young leaves of the arum are similar to those of wild garlic. However, the leaf nerves differ from each other. Those of the Arum are irregular, those of the wild garlic are arranged in parallel. Later, the distinction is simple, the leaves have the typical, arrow-like shape and are darker and firmer than those of wild garlic.
If this poisonous plant is eaten, it will be noticed immediately: the leaves will burn off the oral mucosa. Nature offers nothing sharper than the Arum. Even a leaf of it can spoil the taste of a whole bowl of wild garlic.
Many-flowered Whitewort (Polygonatum multiflorum)
When collecting wild garlic leaves, also white spice can be picked by mistake. The leaves are somewhat similar, but here is the serious difference that they grow in pairs on the stem and not individually as the wild garlic. The Weißwurz, also known as Salomon seal, was formerly used in folk medicine in diabetes, rheumatism, gout and heart failure. Nowadays, the non-toxic root of the salmon seal is used in natural healing practice for the treatment of hypertension, cough, bronchitis, cardiac fortification and as a tonic in old age. Its leaves are slightly poisonous.
spectrum
Wild garlic was already "modern" in its early years. So Emperor Karl ordered in the eighth century to plant wild garlic in all gardens. Even in ancient Rome, the leek plant was already known and was then used for stomach problems and for blood purification. Wild garlic, with the Latin name Alllium ursinum, has become a very modern remedy today. It helps with chronic rashes and lichens through its blood cleansing effect. Due to the high content of mustard oil glycosides it stimulates the digestive juices. Wild garlic has a bactericidal effect on the intestinal flora, while the "good and useful" intestinal bacteria remain undamaged. Therefore, this is a wonderful plant to rebuild a gut flora out of balance. When traveling to far-away lands, wild garlic can strengthen the intestinal defense system. After antibiotic therapy, he supports the intestinal rehabilitation. Just like garlic, bear's garlic counteracts arteriosclerosis and helps with high blood pressure. It binds poisons and thus cleanses the blood. Therefore, wild garlic belongs in every spring cure. It is best to take a handful of fresh wild garlic leaves in salad, cottage cheese or as a spice for four to six weeks every day.
Processing in the kitchen
Especially in spring, wild garlic is essential in every kitchen. Not only because this leek plant is so healthy, but also because it is delicious. In principle, everything can be eaten from wild garlic. The tuber corresponds to the spring onion, the buds and flowers serve as a salad decoration and the stems can be finely chopped, steamed or fried. Most commonly, however, the wild garlic leaves are used. Their mild spicy aroma is suitable for a variety of dishes. The leaves are quite sensitive and wither quickly, so processing on the same day is recommended. If this is not possible, he holds the stalks wrapped in a damp cloth and then packed in a freezer bag for up to two days in the refrigerator.
Bear's garlic is first rinsed with not too hot water to rid it of impurities. He does not like processing at high temperatures. Since the ingredients in the air change quite quickly, the wild garlic should be cut just before processing. Bear's garlic is now commonly found in pesto preparations. Sauces, dips, cottage cheese and spreads are also refined. Tasty is also the seasoning of soups, such as potato or vegetable soups, with the healthy leeks. Wild garlic lovers prefer the wild garlic salad. For this, the leaves are washed, possibly crushed and served with any salad sauce. In addition, the leaves can give a mixed salad a very special touch.
Wild garlic - not only in spring
To enjoy wild garlic not only in spring but throughout the year, freezing is a good option. It reduces the aroma a bit, but better than having to wait until next spring. Bear's garlic is first thoroughly checked for "wrong" ingredients, such as the mentioned plants that are so similar to it, washed and dabbed dry with a kitchen towel. After that, the leaves are placed on a board or a flat sheet and placed in the freezer. When the freezing process is complete, the whole is put into bags .
Wild garlic is an excellent ingredient in pesto. (Image: Dušan Zidar / fotolia.com) Recipe for wild garlic pesto
Another processing option for enjoying wild garlic for a longer time is the production of pesto. For a delicious wild garlic pesto 250 g wild garlic, 40g parmesan, 40g pine nuts or cashew nuts, 1/8 l olive oil, salt and pepper are needed. The wild garlic is washed, dabbed with a kitchen towel and then grated very finely in the food processor together with the other ingredients. If you own a mortar, you can use it as well. The pesto is then bottled in freshly washed, hot-rinsed screw-cap jars. It is important that some oil covers the surface of the pesto. The glasses can be stored in the refrigerator for a few months.
Summary
In summary, caution is advised when collecting wild garlic. The leaves must be carefully inspected before consumption to avoid confusion with the above mentioned plants. Those who are not sure, buy the wild garlic best fresh at the weekly market, as a pesto or ready-made spice paste. For naturopathic therapy wild garlic is available in the form of capsules, as mother tincture, tincture and homeopathic. (Sw)