{
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    "date": "2025-12-05T23:45:42",
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    "modified": "2026-09-17T20:45:20",
    "modified_gmt": "2026-09-17T20:45:20",
    "slug": "baerlauch-allium-ursinum",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/baerlauch-allium-ursinum\/",
    "title": {
        "rendered": "Wild garlic (Allium ursinum)"
    },
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/baerlauch-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Wild garlic (Allium ursinum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Amaryllis family<small>Allium ursinum - the wild relative of garlic and onion<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The young leaf<small>March to May, before flowering; after that it becomes bland.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Garlic without aftertaste<small>mild, fresh, green - and without the flag the next day<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Europe<small>in moist deciduous forests, often in huge stands<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Deadly Doppelgangers<small>Lily of the valley and autumn crocus grow in the same place<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Kitchen<\/div>\n<div class=\"v\">Always raw<small>Heat destroys aroma and active ingredients in minutes.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>The best harbinger of spring our forests have to offer \u2013 and the plant with the most dangerous look-alikes. Lily of the valley and autumn crocus grow alongside it and are deadly poisonous. Therefore: check each individual leaf, not just a handful. And always use it raw.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The forest smells of garlic.<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-baerlauch.jpg\" alt=\"B\u00e4rlauch Bl\u00fcten im Wald\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">When entire forest floors turn green in March and the air smells of garlic, it&#039;s wild garlic season - six to eight weeks, then it&#039;s over.<\/p>\n<p class=\"ea-drop\">Wild garlic grows in damp, shady deciduous forests on nutrient-rich, calcareous soils \u2013 riparian forests, beech forests, stream valleys. It is a <strong>Spring geophyte<\/strong>It sprouts from the bulb before the trees leaf out, utilizes the limited light of just a few weeks, blooms in April and May, and dies back completely by early summer. Anyone searching in July will find nothing \u2013 there&#039;s no trace of it above ground. In healthy stands, it grows so densely that the forest floor is covered in a blanket of green.<\/p>\n<p>The name comes from the old belief that bears eat wild garlic first thing after hibernation to regain their strength - that&#039;s why it&#039;s botanically called ramsons. <em>ursinum<\/em>, &quot;Belonging to the bear.&quot; Whether bears actually do this is unclear; nevertheless, it works well as an image for a spring herb after the long winter. In folk medicine, it was considered &quot;blood-purifying&quot; and was part of the classic spring tonic along with nettle and dandelion.<\/p>\n<p>Wild garlic has only become popular in the last three decades. Until the 1990s, it was an almost forgotten wild herb in Germany; today it is the most well-known of all and is even cultivated. This has a downside: popular populations are overexploited, and many people collect it without being able to identify it with certainty. Therefore, the question of potential look-alikes takes precedence over everything else on this page.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What wild garlic can do for you<\/h2>\n<p class=\"ea-drop\">Wild garlic is chemically a <strong>close relative of garlic<\/strong> and works on the same principle: It stores sulfur-containing compounds, from which, when the cells are damaged, sulfur is released. <strong>Allicin<\/strong> and related substances are formed. That&#039;s why it smells the way it does, why it tastes the way it does, and why it has similar properties \u2013 antimicrobial, mildly anticoagulant, mildly blood pressure-lowering. Commission E has not produced a separate monograph for wild garlic itself; it has never been investigated as systematically for medicinal purposes as garlic. What we know about it is essentially derived from its relationship to other plants \u2013 we prefer to state this openly.<\/p>\n<p>Two differences from garlic are practically relevant. First, wild garlic contains <strong>significantly more vitamin C<\/strong> and more chlorophyll \u2013 nutritionally speaking, it&#039;s more of a leafy green than a spice, and a serving of wild garlic pesto contains a good amount of it. Secondly, the famous <strong>Garlic breath weaker<\/strong>Wild garlic has a slightly different chemical profile, producing fewer volatile compounds that are exhaled through the lungs. Its scent lingers for a shorter time.<\/p>\n<p>The realistic benefit, therefore, is that of a very good wild vegetable: fresh, vitamin-rich, available for free for weeks, and containing the sulfur compounds of a plant family whose overall health benefits for blood vessels and digestion are well-documented. It&#039;s not a cure, and those wanting to lower their blood lipids should opt for a standardized garlic supplement. Those who want to eat well should go to the forest.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>6\u20138 weeks<\/b><span>The season lasts from March to May, then it&#039;s over.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Each sheet individually<\/b><span>Check, not just a handful \u2013 that&#039;s the one rule that counts.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Always raw<\/b><span>Heat destroys aroma and sulfur compounds in minutes<\/span><\/div>\n<div class=\"ea-zahl\"><b>More Vitamin C<\/b><span>than garlic - it&#039;s more of a leafy green than a spice<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s in the leaf<\/h2>\n<p>As with garlic, the active ingredient exists as an odorless precursor: <strong>Alliin<\/strong> and related sulfur compounds. When cells are damaged \u2013 by cutting, chopping, or chewing \u2013 the enzyme is encountered. <strong>Alliinase<\/strong> on it, and it arises <strong>Allicin<\/strong>, which rapidly transforms into sulfides and ajoene. These substances are responsible for the smell, taste, and effects. If you put the leaves whole in your mouth, you taste almost nothing; only crushing them releases all the compounds.<\/p>\n<p>In addition, wild garlic is a really good leafy vegetable: lots of <strong>Vitamin C<\/strong>, Carotenoids, chlorophyll, iron, magnesium, manganese, and flavonoids. The concentration is highest in young leaves before flowering; once the white, star-shaped flowers open, the plant puts its energy into reproduction, and the leaves become fibrous, bitter, and less aromatic.<\/p>\n<p>For the kitchen, this leads to the most important rule: <strong>Wild garlic cannot tolerate heat.<\/strong> Alliinase is destroyed even at moderate temperatures, and the resulting sulfur compounds are volatile. Cooked wild garlic tastes like cooked grass. It belongs at the end of cooking\u2014in finished soup, under warm spaetzle, or in cold pesto. It doesn&#039;t dry well; freezing works reasonably well, ideally chopped in oil or as ready-made pesto.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes wild garlic stronger<\/h2>\n<p>Fresh, raw, chopped \u2013 and first properly identified. In that order.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Security<\/span><\/p>\n<div class=\"mit\">with <i>Page-by-page inspection<\/i><\/div>\n<p>Examine and crush each individual leaf. Wild garlic grows singly from the ground, the underside is matte, and it smells of garlic.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">in <i>Olive oil &amp; butter<\/i><\/div>\n<p>The effective breakdown products are fat-soluble - pesto and herb butter remove more than water.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">nuts<\/span><\/p>\n<div class=\"mit\">with <i>Sunflower seeds &amp; walnut<\/i><\/div>\n<p>You don&#039;t need pine nuts for pesto; local nuts go well with local herbs.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>lemon<\/i><\/div>\n<p>A splash of oil helps maintain the green color and reduces the spiciness - important if the pesto is to stand for a few days.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Potato<\/span><\/p>\n<div class=\"mit\">with <i>Potato &amp; Cream<\/i><\/div>\n<p>Wild garlic soup: potato as a base, wild garlic only after pur\u00e9eing and after cooking.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">as <i>frozen pesto or oil<\/i><\/div>\n<p>Drying doesn&#039;t work; chopping it and freezing it in oil in ice cube trays, however, works very well.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Collect<\/span><\/p>\n<div class=\"mit\">not the <i>A handful at once<\/i><\/div>\n<p>The classic fatal mistake: You grab a bunch and overlook the single lily of the valley leaf in between.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">smell test<\/span><\/p>\n<div class=\"mit\">not only <i>at the end of the harvest<\/i><\/div>\n<p>After the first few leaves, your fingers smell of garlic \u2013 then the test fails. Wipe your hands occasionally.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>cook along<\/i><\/div>\n<p>Heat destroys enzymes and aroma - wild garlic always comes after the stove.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">time<\/span><\/p>\n<div class=\"mit\">not <i>after flowering<\/i><\/div>\n<p>Once the leaves start to flower, they become fibrous and bland - then it&#039;s no longer worth it.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">not <i>dry<\/i><\/div>\n<p>Dried wild garlic tastes like hay; freezing in oil is the only good way to preserve it.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Inventories<\/span><\/p>\n<div class=\"mit\">not <i>Harvest across the entire area<\/i><\/div>\n<p>Only take individual leaves per plant, leave the bulb in the ground - do not collect at all in protected areas.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Wild garlic pesto<\/span><span class=\"w\">Leaves, sunflower seeds, olive oil, hard cheese, salt, a squeeze of lemon - cold, never heated.<\/span><\/li>\n<li><span class=\"g\">Wild garlic soup<\/span><span class=\"w\">Puree the potato and onion base, remove from the heat, then add the wild garlic.<\/span><\/li>\n<li><span class=\"g\">Wild garlic butter<\/span><span class=\"w\">Finely chopped in soft butter with salt - on bread, with steak, in baked potatoes.<\/span><\/li>\n<li><span class=\"g\">Wild garlic spaetzle<\/span><span class=\"w\">Pureed leaves in the dough - heat is unavoidable here, but the color is beautiful.<\/span><\/li>\n<li><span class=\"g\">cream cheese spread<\/span><span class=\"w\">Stirred until smooth with cream cheese and lemon zest.<\/span><\/li>\n<li><span class=\"g\">Wild garlic salt<\/span><span class=\"w\">Leaves mixed with coarse salt in a blender, spread thinly and left to dry - the only dry form that works.<\/span><\/li>\n<li><span class=\"g\">Green sauce<\/span><span class=\"w\">As a spring variation: wild garlic instead of garlic in herb sauces.<\/span><\/li>\n<li><span class=\"g\">Wild garlic buds<\/span><span class=\"w\">The closed flower buds pickled in vinegar - mock capers with a garlicky note.<\/span><\/li>\n<li><span class=\"g\">Risotto<\/span><span class=\"w\">Stir in at the end, after the pot has been taken off the heat.<\/span><\/li>\n<li><span class=\"g\">On the bread<\/span><span class=\"w\">Simply a few fresh leaves on a buttered slice of bread - the most honest preparation.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> The one rule: <strong>Look at each individual leaf and rub it.<\/strong>, Not just a handful. Wild garlic grows with each leaf individually emerging from the ground; the underside is matte, and it smells of garlic. And because your fingers will smell after handling a few leaves, wipe your hands occasionally. In the kitchen, the rule is: always raw, always last.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The security check<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Safely identify wild garlic<\/h3>\n<ol>\n<li><strong>Growth form:<\/strong> Wild garlic \u2013 each leaf emerges individually from the ground with its own stem. Lily of the valley \u2013 two (rarely three) leaves emerge from a common stem. Autumn crocus \u2013 several thick, fleshy leaves grow together in a rosette without a stem.<\/li>\n<li><strong>Underside of leaf:<\/strong> Wild garlic is below <em>frosted<\/em> and lighter than above. Lily of the valley is glossy on both sides and coarser. Autumn crocus is thick, glossy, and stiff.<\/li>\n<li><strong>Odor:<\/strong> Rub a single leaf between your fingers \u2013 wild garlic smells distinctly of garlic, the others of nothing or grass. Afterwards, wipe your hands on a cloth, otherwise everything will smell of garlic from now on.<\/li>\n<li><strong>When in doubt, leave it as is.<\/strong> This test applies to each leaf individually, not to the bunch in the hand - that&#039;s exactly where the poisonings occur.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For every foraging trip, every single time, without exception. Lily of the valley and autumn crocus grow in the same forests, often right next to each other, and both are deadly: Lily of the valley contains cardiotoxic glycosides, while autumn crocus contains colchicine, for which there is no antidote and whose poisoning only begins after several hours. There have been repeated fatalities in Germany due to misidentification \u2013 almost always because someone grabbed a bunch and didn&#039;t check each leaf.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Only collect as much as you will use fresh, and only individual leaves per plant, to ensure the plant&#039;s survival. Do not collect anything in nature reserves. <strong>If you suspect a mix-up, call the poison control center immediately.<\/strong> Nausea, vomiting, diarrhea, heart rhythm disturbances, or tingling after eating wild garlic are an emergency and should not be ignored. Regarding fox tapeworm: The risk from wild herbs is now considered very low; however, if you are still unsure, briefly heat the herbs \u2013 this will reliably kill the parasite, although it will also eliminate the flavor.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Wild garlic is not used in Ayurveda \u2013 it doesn&#039;t grow in India. Based on its properties, it would be pungent, light, and warming, but less hot than regular garlic. <em>Kapha<\/em> lowering, <em>Vata<\/em> in moderation, <em>Pitta<\/em> It has an increasing effect. As a spring herb after the harsh winter \u2013 in Ayurvedic thought, the time when Kapha is reduced \u2013 it would be well-suited. This is a classification based on principle, not tradition.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Wild garlic is also absent from the Chinese Materia Medica; the role of the pungent Allium plant is taken over there by garlic (<em>Da Suan<\/em>) and the spring onion (<em>Cong Bai<\/em>According to its nature, wild garlic would be a sharp, warming herb that opens the surface, disperses cold and moves the Qi - milder than garlic and therefore more suitable for the transition from winter to spring.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Fatal case of mistaken identity:<\/strong> Lily of the valley (cardiac glycosides) and autumn crocus (colchicine, no antidote) grow in the same locations - check each leaf individually.<\/li>\n<li><strong>The smell test fails:<\/strong> After the first few leaves, your fingers will smell of garlic - wipe your hands occasionally.<\/li>\n<li><strong>Emergency:<\/strong> If you experience nausea, vomiting, diarrhea, tingling or heart rhythm disturbances after eating wild garlic, call the poison control hotline immediately.<\/li>\n<li><strong>Blood clotting:<\/strong> Like all Allium species, it has a mild anticoagulant effect - discuss large doses with blood thinners.<\/li>\n<li><strong>Pets:<\/strong> Toxic to dogs and cats, like onions and garlic - do not feed leftovers.<\/li>\n<li><strong>Nature conservation:<\/strong> Do not collect in protected areas; otherwise, only take individual leaves from each plant.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/knoblauch-allium-sativum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Garlic<\/span><span class=\"d\">The cultured brother with the better academic record.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zwiebel-allium-cepa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Onion<\/span><span class=\"d\">The third member of the Allium family.<\/span><\/a><a href=\"\/en\/wiki-archiv\/maigloeckchen-convallaria-majalis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">lily of the valley<\/span><span class=\"d\">The deadly doppelganger - a must-see.<\/span><\/a><a href=\"\/en\/product\/knoblauch-extrakt\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Garlic extract<\/span><span class=\"d\">When the season is over and it&#039;s about the vessels.<\/span><\/a><a href=\"\/en\/product\/leinoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Linseed oil<\/span><span class=\"d\">For pesto and cold dishes in spring.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">Freshly ground into the pesto.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, genre <em>Allium<\/em>.<\/li>\n<li>Federal Institute for Risk Assessment: Information on confusing wild garlic with lily of the valley and autumn crocus.<\/li>\n<li>Roth L, Daunderer M, Kormann K: <em>Poisonous plants - plant toxins.<\/em> 6th edition - <em>Convallaria majalis<\/em> and <em>Colchicum autumnale<\/em>.<\/li>\n<li>Sobolewska D, Podolak I, Makowska-W\u0105s J. <em>Allium ursinum: botanical, phytochemical and pharmacological overview.<\/em> Phytochemistry Reviews 2015; 14(1): 81\u201397.<\/li>\n<li>Robert Koch Institute: Assessment of the risk of infection from the fox tapeworm when consuming wild herbs and forest fruits.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>B\u00e4rlauch (Allium ursinum) Familie Amaryllisgew\u00e4chseAllium ursinum - der wilde Verwandte von Knoblauch und Zwiebel Verwendet wird Das junge BlattM\u00e4rz bis Mai, vor der Bl\u00fcte; danach wird er fad Geschmack Knoblauch ohne Nachhallmild, frisch, gr\u00fcn - und ohne die Fahne am n\u00e4chsten Tag Herkunft Europain feuchten Laubw\u00e4ldern, oft in riesigen Best\u00e4nden Wichtig T\u00f6dliche Doppelg\u00e4ngerMaigl\u00f6ckchen und Herbstzeitlose<\/p>",
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