Allium ursinum
Wild garlic
Common names: Wood garlic, Wild onion, Hexenzwiebel
Photo: Agnes Monkelbaan · CC BY-SA 4.0 · Source
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Description
Allium ursinum, commonly known as wild garlic or wood garlic, is a perennial herb that thrives in damp, partially shaded deciduous forests. It is one of the first spring indicators, carpeting moist, shaded spots under trees from March to May. The leaves emit a strong garlic aroma when crushed and are used to flavor pesto, soups, and quark. When foraging, be cautious as the leaves resemble those of the poisonous lily of the valley but have a distinct garlic scent.
Care instructions
Sow fresh seeds in September or October; they are cold-hardy and require winter frost. Plant in a humus-rich, moist, shaded area under shrubs or trees, keeping the soil consistently damp. Harvest leaves before flowering, leaving some foliage to allow the plant to naturalize into a dense stand.
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