Botanical name: Allium ursinum
Other names: Wild garlic, Usu sing
Allium ursinum
Healing power:
- cleansing of the blood,
- helps to flush out toxic metals, pesticides etc. out of the body,
- good for digestion,
- good for liver, gall bladder, stomach and intestinal.
- use in case of weakness,
- arteriosclerosis,
- high blood pressure,
- chronical acne and skin rash.
- Bear´s garlic strengthens the immunesystem and is recommend in therapy against cancer.
How to use:
In spring the leaves are prepared as salads and soups. The leaves have to be fresh. If you dry them the flavour disappears. Even in quark it tastes well.
Alternatively juice can be prepared out of the leaves. This juice you take internally in a dosis of 15 drops 15 times per day.
In autumn also the bulbs are used. You eat them fresh chopped.
Description of the plant:
Bear´s garlic reaches an height from 20 up to 30 cm and particularly likes growing in beech woods.
The leaves taste spicy like garlic. There is danger to pick up the poisonous lily in the valley or the meadow saffron by mistake. They look very similar. Therefore don´t grow Bear´s garlic in your garden in the near of lily of the valley or meadow saffron.
If you are not sure which plant you have got, you can test it by squashing the leaves. If they smell like garlic, it is Bear´s garlic.
The harvest time of Bear´s garlic is very short, namely from March to June.
Bear´s garlic gets white flowers looking like stars.
Propagation:
Propagation by seeds is very difficult. Bear´s garlic only germinates, when there has been a long, warm stratification. That means: The seeds need a warm and humid sommer and later a colder period.
Propagation by bulbs is the easiest way.
Ingredients:
sulphur, magnesium, iron, manganese, adenosin, selenium, essential oil, flavonoide, biocatalysts, fructosane, vitamin C, allicin, mercaptan.
Recipe:
Creamy Bear´s garlic soup:
Ingredients: 350 g potatoes, 1 onion, 1 soup spoon olive oil, 1 litre water, 2 stock cubes, some nutmeg, salt and pepper and 2 hands leaves of Bear´s garlic.
The chopped onions and potatoes you brown in oil. Add the water and the stock cubes. Cook it 15 minutes. Spices and leaves you add at the end. Puree all.
