Wild Garlic
Allium ursinum
Use:
Wild garlic tastes spicy and fresh and is reminiscent of garlic, so it fits well in very many recipes. Widely used in Switzerland, Austria and the Alemannic region, the herb has many uses. Finely chopped it can be mixed into dips, soups and pestos. A plus point: it tastes very similar to garlic, but won't leave you with garlic breath.
Origins:
Wild garlic grows in many areas in Europe and covers an area all the way to Northern Asia. It is found prevalently in shady, moist and humus-rich deciduous forests, meadows, canyons and along streams.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Wild Garlic
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- Vegan spread
- Ideal as a snack
- Natural ingredients
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- Great wild garlic taste
- Goes well with salmon or vegetables
- Made without artificial additives or flavour enhancers
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- Fine pasta specialities
- Creative, light cuisine
- Finest durum wheat semolina
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- With fresh wild garlic
- Intense taste
- Serve warm
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- Delicately scented
- Spicy garlic touch
- Delicious in cream soups & mashed potatoes
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- Reminiscent of garlic
- Versatile
- Distinctive aroma
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- Raw food product
- Versatile
- Similar to garlic
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- Very flavourful
- Perfect for soups and stews
- High protein content
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- Intensely aromatic
- Mildly salty
- Ceramic grinder