Wild garlic, wild garlic, although it is found everywhere in the spring in Europe (excluding Mediterranean area), it is ignored in France and even considered a fever.
can eat the bulb, leaves and flowers. In the forest, the distinguished thrush and grape hyacinths, very toxic, is childish, nose enough!
It is so popular in Canada where the bulbs are eaten traditionally pickled sweet it is now strictly protected.
In Switzerland and Germany, most preferred the leaves in spring, fresh and as pesto.
is what gives some bulbs collected in the forest that I left a few years to naturalize nicely in the shade.
To preserve it, no need to eat the bulb, simply chop the leaves with a knife at the last moment, or mix them in place of basil pesto that moves.
Right now he is about to bloom, we can undo some white umbels in the salad, leaving enough for him to replant. Within a month, the leaves will be gone until next March.
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