Wild garlic belongs to the amaryllis family, and sometimes you can also come across the name wild garlic. It is a perennial plant that grows to a size of 10 to 45 cm. The leaves are ground, petiolate and narrowly ovate, the flowers are trapezoidal in inflorescences, which are hemispherical and contain about 10-20 flowers.

This species is widespread mainly in Central Europe. It most often grows in large forests, where the soil is rich in nutrients. It is also more common in lowlands

Wild garlic is one of the best energy boosters there is. Even people who can’t stand or don’t like regular garlic usually enjoy it. It’s incredibly versatile—every part of it can be used: the bulbs, the leaves, and even the flowers. It’s in season from late February through April.

You can add it fresh to spreads, soups, meat dishes, or pasta. You can bring out its aroma by briefly heating it in a pan with butter. It can be stored in a damp paper towel in the refrigerator for several days, or you can freeze it.

Wild garlic is particularly rich in vitamin C and iron. The vitamin C content in 100 g is up to 150 mg. By comparison, an apple contains only 4 mg per 100 g. Like onions and regular garlic, wild garlic contains the compound allicin, which has antibacterial effects. It helps with respiratory illnesses and colds and promotes wound healing. It also helps lower high blood pressure and clear clogged kidneys, as it has a diuretic effect. Thanks to its cleansing properties, it should also improve skin quality and alleviate various inflammations.