Wild garlic

Wild garlic, also known as field garlic or fresh garlic in some regions of Latin America, are edible bulbs that belong to the Allium family, just like common garlic and onions. They grow naturally in rural and wooded areas, especially in temperate and cool climates.

This ingredient is characterized by a milder and fresher flavor than cultivated garlic, with a delicate aroma that adds a special touch to culinary preparations. Wild garlic is used in soups, stews, sauces, as well as in dressings and marinades, taking advantage of its tender texture and mild aroma to enhance without overpowering other flavors.

Regarding their properties, wild garlic is rich in sulfur compounds, antioxidants, and vitamins such as C and B6, which offer antioxidant and antimicrobial benefits. Furthermore, they provide essential minerals like manganese and selenium, helping to strengthen the immune system and improve digestion.

Their harvest must be done carefully, ensuring the plant is correctly identified to avoid possible confusion with toxic species. In the kitchen, they can be used fresh or lightly cooked, and their fresh aroma is ideal for traditional dishes in rural cuisine.