Allium ursinum

Description

Leaves can be eaten raw or cooked and are usually available from the end of January. Although some reports suggest that they have a strong garlic odor that decreases with cooking, most people find them significantly milder than garlic. The leaves are a delicious addition to salads and provide a welcome dose of fresh greens during the winter. Flowers can be eaten both raw and cooked. They are slightly stronger in flavor than the leaves and can be decorative and tasty in small amounts in salads. The flower buds can be eaten while the seed pods are forming, but the flavor becomes stronger as the seeds mature. The bulbs have a fairly strong garlic flavor and can be consumed raw or cooked. However, they are small and difficult to harvest. The bulbs can be harvested from early summer to early winter while the plant is dormant. When harvested in early summer, they can be stored for at least 6 months. The bulbs can grow up to 4 cm long and 1 cm in diameter, and the small green bulbs can serve as a substitute for capers.

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