During this time of year, there's a plant with well-known antiseptic, antibacterial, and antifungal effects, similar to garlic, called wild garlic or "leurda" in Romanian. In the nearby hills, amidst lush forests, I stumbled upon a plentiful patch of wild garlic (Allium ursinum) thriving in its natural habitat. From a distance, the abundance might deceive you into thinking they're inedible, but in reality, they're both delicious and nutritious. It's best to harvest them when their leaves are vibrant green, avoiding any that are yellowing, withered, or wilted. Picking them leaf by leaf, it takes about 20-30 minutes to fill a bag with this aromatic herb.
While wandering through the woods, I couldn't help but observe the various insects bustling about during this season. One fascinating find was the red-and-black spotted bug known as the Firebug (Pyrrhocoris apterus), thriving during this period. The landscape was teeming with dandelions, clover, and everything seemed to burst with life. As a ladybug took flight from a leaf, I regretted not bringing my camera along to capture some macro shots. Nevertheless, our purpose was to gather wild garlic and bask in the tranquility of nature, so I relied on my mobile phone for snapshots.
It seems that more and more people are discovering the wonders of wild garlic. Last year, it felt like we were the only ones out foraging, but this year, I've already spotted at least 15 individuals with bags filled with wild garlic.
Even a few off-road motorcyclists passed by on the nearby trail.
Wild garlic is great in salads, pasta, soup, muffins, pies, and omelets.
That's all for today; until next time, have a wonderful weekend and enjoy nature's bounty.