Wild garlic: it's not garlic and doesn't roar, what is it?

Wild garlic (Allium ursinum) is a perennial herb belonging to the Alliaceae family, similar to common garlic (Allium sativum) but with distinct characteristics and flavor. It is also known by the names wild garlic, ramsons, or wood garlic.

But where does the name "wild garlic" come from?

Anthology gives us two versions. It could derive from the fact that the plant is often consumed by bears during their awakening from winter hibernation or it could come from the Latin word "ursus," meaning bear, which might refer to the robust and strong appearance of the plant.

Place of origin and shape of wild garlic

Wild garlic is a plant native to Europe and western Asia, growing spontaneously in woods, meadows, and damp areas. It is harvested between March and May when the leaves are tender and aromatic.
The leaves of wild garlic are long and narrow, dark green in color, and have a delicate yet penetrating aroma, similar to garlic but less intense. The flowers are white, star-shaped, and appear in globular inflorescences.

Let's move into the kitchen!

In the kitchen, wild garlic is mainly used for its delicate and aromatic flavor, reminiscent of garlic but with a sweeter aftertaste. The leaves can be eaten fresh in salads, soups, and egg-based dishes, while the bulbs can be chopped and used like common garlic, to flavor various dishes such as sauces, stews, and roasts.
Furthermore, wild garlic is often used to prepare wild garlic pesto, a variant of the Genovese pesto where basil is replaced with wild garlic leaves.

From not knowing it to becoming one of the favorite ingredients is a short step!

We at Spaghetti & Mandolino were unaware of its existence until a couple of years ago, then we first discovered the pesto which became a must for many aperitifs, and then also the cheese aged in wild garlic leaves, a delicate cheese but with an aftertaste that those in the know would call “interesting”!