Wild Garlic

A perennial also known as forest garlic, Siberian onion and bear’s garlic. Suitable for pots, greenhouses and outdoor plots. The whole plant is edible, with a mild, unobtrusive garlic aroma, and can be used to season salads, soups and other dishes.
Benefits: The source lists vitamins A, PP, B1, B2, B3, B6, B and C, essential oils, calcium, potassium, fluorine, sulphur, iodine, iron, manganese, selenium, zinc, copper, fats and amino acids.
Traditional medicinal uses: The source describes use for lowering blood pressure and blood cholesterol, reducing deposits in blood-vessel walls and toning and strengthening the body. It also lists traditional topical use for athlete’s foot, lichen, rheumatism, slow-healing wounds and boils.
Sowing: February–March / October–November
Harvest: May
Height: 20–50 cm.

Pack size: 0.5 g.