Wild garlic aerial part powder – Allium ursinum

Wild garlic, a wild undergrowth plant, is prized for its high sulfur content and unique aroma reminiscent of fresh garlic. Powdered, it can be used quickly and evenly in pestos, compound butters, sauces, vinaigrettes, and homemade aromatic salts.

Description

Wild garlic leaves and flowers are harvested in spring, before they are fully blooming. Dried at low temperatures, they are then finely ground to obtain a homogeneous dark green to light brown powder. This concentrated form is ideal for gastronomic uses or the preparation of dry preparations.

Nomenclature

• Common names: Wild garlic, wild garlic, forest garlic
• Latin name: Allium ursinum
• Family: Amaryllidaceae
• Part used: Aerial parts (leaves, flowers)
• Form: Powder
• Origin: Temperate Europe, humid forests
• English name: Wild garlic powder
• Name in German: Bärlauchpulver
• Name in Spanish: Polvo de ajo de oso
• Name in Italian: Polvere di aglio orsino
• Name in Arabic: مسحوق ثوم الدب (Mas'houq Thoum ad-Dibb)

Main virtues

Used in cooking for its aromatic properties, powdered wild garlic offers a natural alternative to traditional garlic. It can flavor sauces, spice blends, vegetable butters, or infused vinegars.

Main constituents

Sulfur compounds (alliin, allicin), flavonoids, chlorophyll, vitamin C, mucilages.

Use and dosage

• Cooking: ½ to 1 teaspoon per dish to enhance sauces, soups, vegetables or pasta.
• Blends: Add to herbal salts, homemade vinegars, or flavored oils.
• Infusion: a small pinch to flavor a digestive or tonic herbal tea.

Precautions, side effects and contraindications

• Safe for everyday use in food and seasoning.
• Storage precautions: avoid humidity to preserve aromas.
• May lose aromatic intensity if exposed to the open air for too long.

History and origin

Wild garlic gets its name from the observation of animals consuming it in spring. It has been used since the Middle Ages in the countryside of Central and Eastern Europe for its nutritional and purifying properties. Its powdered form is a modern alternative to the traditional preservation of fresh leaves.

Miscellaneous information

• Storage: in an opaque jar, dry and at stable room temperature.
• Packaging: kraft bag or airtight metal box.
• Appearance: Fine, dark green to brownish powder.
• Smell: garlicky, vegetal, fresh and subtle.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Wild and edible cooking books
• Alpine traditions and popular herbalism
• Ethnobotanical texts on the spring plants of Europe

🔎 Information

The products on aromacentre.fr are not medicines. They are natural, plant-based treatments. All usage advice on our site is for informational purposes only. Any additional requests should be made to a qualified healthcare professional. In accordance with Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, we are unable to publish this information on the site. Taking this product does not exempt you from consulting a doctor or prescribing it. Ask your doctor or healthcare practitioner for advice. Be sure to read the precautions for use before using any medicinal plants. The use of herbal preparations is not recommended without consulting your doctor or pharmacist. The substances they contain may interact with medications prescribed by the patient, reducing their therapeutic effectiveness or causing toxicity. They can also worsen the weakening of the body's vital functions, thus exposing the patient to increased morbidity and life-threatening risks.

Disclaimer

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