In early spring, as soon as the first thawed patches appear in the forest, Siberians rush for wild garlic. It is in Siberia that this perennial plant is known to everyone, it is loved and appreciated. And how else - wild garlic literally works wonders, replenishing the reserves of vitamins in the body after a cold and long winter.
Health benefits of wild garlic
In European countries and even in other regions of Russia, wild garlic is also known as flask or black garlic. Bear's bow is another name for it (bears, after hibernation, also lean on it, restoring their strength).
The taste of wild garlic resembles garlic, has the same tart, pungent smell (for her lovers, this is the only negative, because one cannot always afford such a pleasure in food). It is in Siberia that wild garlic is the most fragrant and spicy. Already in Altai and the Urals, the taste of the plant is softer.
100 g of wild garlic cover the body's daily need for vitamin C. The vitamins B, PP, A, folic acid, amino acids, essential oils, trace elements manganese, copper, iron, fluoride contain play a huge role in health improvement, increasing immunity, getting a charge of vivacity, youth and beauty. No wonder even doctors recommend that their weakened patients supplement their diet with wild garlic.
Bear onions have a beneficial effect on the work of the heart, are able to purify the blood, and reduce the risk of stroke. Many people note that bear onions can lower blood pressure - this must be taken into account when taking medications, adjusting the dosage.
When wild garlic is harvested
At the end of April and at the beginning of May, the plant contains the maximum amount of vitamins. In mid-May, flowering will begin, and the nutritional value will decrease.
They begin to tear a very small flask, the size of a matchbox - so you want to feast on. The season lasts for about a month, then the plant gains color, its leaves and stems become tough, lose their juiciness. During this time, you can prepare wild garlic for future use - it is salted and pickled.
How to cook wild garlic
When fresh, the flask is most loved in a salad: it needs to be finely chopped, mixed with a chopped egg and seasoned with sour cream. Add a cucumber if desired.
And how unusual is okroshka with a flask instead of green onions! When the stems grow large enough, they need to be cut before preparing the salad or okroshka, lightly salt and ceiling so that the juice appears and they become softer.
Flask and egg pies are a recognized delicacy among baked goods. They can be fried or baked.
Including the flask in the diet, you can get rid of bloating, dysbiosis, and in combination with enemas from its decoction - from parasites and worms. Compresses of crushed leaves in the form of gruel, applied to sore joints, relieve pain in arthritis and rheumatism.
Contraindications of wild garlic
Wild garlic is good for everyone, but in moderation. Overeating can lead to indigestion and even insomnia. It is contraindicated in pancreatitis, stomach ulcers, cholecystitis and hepatitis.
Please note that nutritionists do not recommend eating more than 20-25 leaves of wild garlic per day to protect yourself from possible digestive problems.
