Wild garlic or Allium ursinum usually grows in the woodlands. It is related to onions and garlic. It is native to Europe and Asia and grows from April-June. The flowers are white, star-like in shape with six white petals. All parts of the wild garlic plant are edible. The flowers can be used to garnish salads. The leaves can be eaten directly mixed with salad, made into pesto, or can also be cooked for example in stir fry, boiled into soup. The leaves can also be used in baking and mixed with flour in making scones, bread, etc. The bulb can be used in a similar way to clove garlic.
Wild garlic has been credited with many medicinal qualities and is a popular homeopathic ingredient. Various minerals are found in much higher amounts in Allium ursinum than in clove garlic. It is sometimes called the “magnesium king” of plants because of the high levels of this mineral found in the leaves.
In this video is wild garlic in the forest in my village. Most of the woodland is covered with wild garlic. The forest has a delicate garlic scent. I usually pick wild garlic leaves to cook with noodles, fried eggs, or stir fry. Wild garlic leaves can be cooked like spinach leaves. The cooking process does not need to be too long, it takes only about 2-3 minutes. I've never eaten wild garlic flowers and bulbs, but I'd like to try them sometime.
Hopefully, this video is useful for you.
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