This Allium is entirely edible: bulbs, flowers, leaves! All these parts are characterized by their intense scent and taste of garlic. In particular, the leaves are perfect for making sauces and sauces. You can also use them to replace the clove of garlic in the sautées and as an addition to flavor vegetables, fish, meat, soups.
Allium ursinum produces a starry white bloom in early spring.
The plant does not need winter shelter and loves to colonize shaded and cool areas!
Find out more by reading our article: Ramsons: garlic of the bears
- Our aromatic herbs are sold in vase diameter 12 cm (unless specified exceptions)
- We are all certified bio!
- Useful advice onWild Garlic? Before the summer rest, leave some flowers to dry on the plant, in order to encourage the plant to self-seed!
