Under this category in our specialized online store for flower, fruit and vegetable seeds, you can find a carefully selected selection of varietal seeds of the extremely useful and easily accessible vegetable, which is the wild garlic known under the name Levurda or Wild garlic.
Wild garlic is a perennial crop that belongs to the family of the Kokich species. It is a bulbous plant that reaches a height of 15 to 40 cm. It develops two green leaves that taper towards the top and narrow towards the base into a 5 to 20 cm long stalk. Blooms in white flowers.
Its leaves are very similar to those of the lily of the valley, the main difference being the slight garlic aroma, which is most strongly felt in freshly plucked petals.
The flowers bloom in early summer, in the months of May-June. Interestingly, it is recommended to harvest wild garlic before it has blossomed, because then its leaves are tastier and its medicinal properties are much more effective.
Wild garlic grows freely in deciduous forests, but it is also successfully grown in the garden.
In addition to being called "wild garlic", levurda is also known under the name "bear onion". The reason for this name has a rather interesting background. According to many legends, it is believed that bears consumed wild garlic after they finished their hibernation. In this way they purified their stomach and blood.
The impressive thing about "mechi onion" is that it is considered much more vitamin-rich and useful than ordinary garlic. Its leaves are a real vitamin bomb, containing a solid amount of vitamin C, vitamin A, vitamin B1, vitamin B6, vitamin B9 and vitamin PP.
One of the main characteristics of wild garlic is the abundance of magnesium it contains in its composition, namely - as many as 1500 mg in 1 kg of leaves. Levourda (Wild garlic) is also a source of manganese, iron and sulfur compounds. Essential oils are also contained throughout the plant.
Wild garlic (Levourda) is edible from the tuber to the leaves. Its consumption in its raw state is highly recommended, because when it undergoes heat treatment, wild garlic loses a large part of its useful properties, and they are many.
You can consume wild garlic by adding it to green salads, to soups, and as a side dish to many dishes. Pesto sauce can also be made with sour cream.
Wild garlic juice is a good prevention for high cholesterol.
In fact, bay leaf has many healing properties. It has a positive effect on the intestinal flora. It is used as a successful remedy for an eating disorder, such as diarrhea or constipation, for colic, even for lack of appetite.
It also has a positive effect on difficult breathing. It is recommended for people who suffer from asthma and bronchitis.
The abundance of magnesium in wild garlic makes it a great remedy for the heart and blood vessels.
It is also recommended for people who suffer from high blood pressure. Chewing bay leaf is said to lower blood pressure.
In addition to being very useful, complete and affordable, wild garlic is also characterized by a beautiful appearance. With its fresh green petals and white flowers, the lavender fits perfectly among the other flowers in the garden.
Wild garlic, also known as ramsons or bear's garlic, is a flavorful and aromatic plant that belongs to the Allium family. It is known for its distinctive garlic-like scent and taste. Here is some information about wild garlic:
Wild garlic (Allium ursinum) is a perennial herbaceous plant that grows from bulbs.
It typically reaches a height of 12 to 20 inches (30 to 50 cm) and has long, narrow, lance-shaped leaves.
The leaves are bright green and can grow up to 6 inches (15 cm) long.
In early spring, wild garlic produces clusters of small, star-shaped white flowers on long stalks.
Distribution and Habitat:
Wild garlic is native to Europe and parts of Asia, and it can be found growing in woodlands, meadows, and damp areas with rich, moist soil.
It is a hardy plant that thrives in shaded or partially shaded areas, often forming dense carpets of foliage in the undergrowth.
Flavor and Aroma:
The leaves of wild garlic have a distinct garlic-like scent and taste, although they are generally milder than cultivated garlic.
The flavor profile is a combination of garlic, onion, and subtle herbal notes.
Wild garlic leaves can be used as a flavorful substitute for garlic in many recipes.
Wild garlic leaves are the most commonly used part of the plant in cooking.
They can be eaten raw or cooked and are often used as an ingredient in salads, soups, sauces, pesto, and various dishes.
The leaves can be chopped and added to pasta, risotto, omelets, stir-fries, or used as a garnish.
They can also be used to infuse oils, vinegars, or butter to impart their unique flavor.
Foraging and Harvesting:
Wild garlic is best harvested in the spring when the leaves are young and tender.
Look for wild garlic in woodlands or other suitable habitats. Be sure to positively identify the plant before harvesting.
Harvest the leaves by cutting them close to the base of the plant, being careful not to damage the bulb or disturb the roots.
It's important to forage responsibly and avoid overharvesting to ensure the plant's sustainability.
Like other members of the Allium family, wild garlic is believed to have several health benefits.
It contains various vitamins, minerals, and antioxidants that contribute to its potential health-promoting properties.
Wild garlic is reputed to have antibacterial, antifungal, and immune-boosting properties.
Wild garlic is a versatile and flavorful herb that adds a unique twist to various dishes. Whether used fresh or cooked, its distinctive aroma and taste make it a popular choice among food enthusiasts and foragers.
Wild garlic (Allium ursinum) primarily propagates through bulb division rather than seeds. However, it is possible to collect and sow wild garlic seeds for propagation, although the process can be challenging. Here is some information about wild garlic seeds:
Wild garlic produces small, black seeds that are typically around 1-2 mm in size.
The seeds are enclosed in a seed pod, which matures and dries out after flowering.
Each seed pod contains multiple seeds, often arranged in clusters.
To collect wild garlic seeds, wait until the seed pods have fully matured and turned brown. This usually occurs in late spring or early summer.
Carefully cut the seed pods from the plant using scissors or pruners, ensuring that the seeds do not scatter.
After collecting the seed pods, place them in a paper bag or envelope to allow further drying and maturation.
Once the pods are completely dry, gently crush them to release the seeds. Be careful not to damage the seeds during this process.
Separate any debris or chaff from the seeds using a sieve or by blowing gently to remove lighter particles.
Sowing and Germination:
Wild garlic seeds have a complex germination process and require specific conditions to sprout successfully.
It is recommended to sow the seeds immediately after collection for the best chance of germination.
Prepare a seedbed in a shaded or partially shaded area with rich, well-draining soil.
Sow the wild garlic seeds thinly on the surface of the soil and cover them lightly with a thin layer of compost or fine soil.
Water the seedbed gently to ensure the soil remains consistently moist but not waterlogged.
Germination can be slow and irregular, taking anywhere from a few weeks to several months.
Keep the seedbed weed-free to prevent competition for nutrients and space.
Once the wild garlic seedlings have developed their first true leaves, they can be carefully transplanted into their permanent growing location.
Choose a site with partial shade and moist, well-draining soil.
Dig holes slightly larger than the root system of the seedlings and plant them at the same depth as they were in the seedbed.
Space the seedlings several inches apart to allow for their growth.
It's worth noting that wild garlic plants primarily spread through their underground bulbs, and propagation through seeds is less common. Therefore, growing wild garlic from seeds can be unpredictable and may not yield plants identical to the parent plant. For this reason, many gardeners prefer to propagate wild garlic through bulb division or by transplanting established plants.
If you have access to wild garlic bulbs, dividing and transplanting them is a more reliable and efficient method of propagation. This involves separating the bulbs and planting them directly into the desired location. It allows for the production of genetically identical plants that will maintain the characteristics of the parent plant.
Remember to always respect local regulations and obtain permission before collecting seeds or plants from wild or protected areas.
Growing wild garlic (Allium ursinum) can be a rewarding experience, as it allows you to enjoy the fresh, flavorful leaves of this herbaceous plant. Here are some guidelines for growing wild garlic:
Choose a partially shaded location for growing wild garlic. It thrives in woodland-like conditions with dappled sunlight.
The soil should be moist, fertile, and well-draining. Wild garlic prefers humus-rich soil with good organic matter content.
Wild garlic is typically planted in the fall or early spring when the soil is workable.
Fall planting allows the bulbs to establish roots before winter dormancy, while spring planting gives them a head start for the growing season.
The most common method of propagating wild garlic is by planting bulbs. Bulbs can be purchased from nurseries or obtained from existing plants.
Alternatively, if you have access to a wild garlic patch, you can carefully dig up and divide the bulbs for planting.
Dig a hole that is slightly larger and deeper than the wild garlic bulb.
Place the bulb in the hole, ensuring that the pointed end faces upwards.
Space the bulbs around 4-6 inches (10-15 cm) apart to allow for their growth.
Prior to planting, enrich the soil with organic matter, such as well-rotted compost or aged manure.
This helps improve soil fertility, moisture retention, and drainage.
Watering and Care:
Keep the soil consistently moist, but avoid overwatering, as wild garlic does not tolerate waterlogged conditions.
Water the plants during dry spells or when the soil feels dry to the touch.
Apply a layer of organic mulch around the plants to help conserve moisture, suppress weeds, and provide additional nutrients.
Remove any competing weeds around the wild garlic plants to prevent them from stealing nutrients and moisture.
In late spring, wild garlic produces edible flowers. You can choose to remove the flower stalks to redirect the plant's energy towards bulb development and leaf growth.
Wild garlic leaves can be harvested once they reach a usable size, typically in early spring.
Harvest the leaves by cutting them close to the base of the plant, being careful not to damage the bulbs.
Leave some leaves intact on each plant to allow for continued growth and future harvests.
Wild garlic is a perennial plant that goes dormant in winter. The leaves die back, but the bulbs remain underground.
In colder regions, provide a layer of mulch over the planting area to protect the bulbs from extreme temperatures.
By following these guidelines, you can successfully grow wild garlic and enjoy its delicious leaves in various culinary preparations. Wild garlic is a hardy plant that can naturalize and spread over time, creating a delightful and flavorful addition to your garden.
Wild garlic (Allium ursinum) leaves are commonly used in cooking and can be enjoyed in various ways. Here are some ideas for incorporating wild garlic into your culinary creations:
Fresh in Salads:
Wild garlic leaves can be enjoyed raw in salads. They add a mild garlic flavor and a vibrant green color.
Chop or tear the leaves into smaller pieces and mix them with other salad ingredients like lettuce, tomatoes, cucumbers, or radishes.
Drizzle with a simple vinaigrette or lemon juice for a refreshing and flavorful salad.
Wild garlic pesto is a popular way to enjoy the leaves. It can be used as a sauce for pasta, a spread on sandwiches, or a dip for vegetables.
Blend together wild garlic leaves, toasted pine nuts or walnuts, grated Parmesan cheese, olive oil, and a squeeze of lemon juice.
Adjust the ingredients to your taste, adding more olive oil for a smoother consistency.
Soups and Stews:
Wild garlic leaves can be added to soups, stews, and broths to infuse them with their unique flavor.
Chop the leaves and add them towards the end of the cooking process to retain their freshness and aroma.
They work well in vegetable soups, potato soups, or bean stews.
Stir-Fries and Sautéed Dishes:
Wild garlic leaves can be sautéed or stir-fried with other vegetables or proteins.
Heat a pan with some olive oil or butter, add the chopped wild garlic leaves, and cook for a few minutes until wilted.
They pair well with mushrooms, onions, bell peppers, and meats like chicken or shrimp.
Create a delicious compound butter by blending chopped wild garlic leaves with softened butter.
Spread the flavored butter on bread, use it to finish grilled meats or roasted vegetables, or melt it over steamed or grilled corn.
Use wild garlic leaves as a garnish to add a pop of color and flavor to your dishes.
Sprinkle chopped leaves over roasted potatoes, grilled fish, or creamy soups.
They can also be used to garnish scrambled eggs or omelets.
When cooking with wild garlic, remember that its flavor is milder compared to cultivated garlic. Start with smaller amounts and adjust according to your taste preferences. Additionally, it's important to positively identify wild garlic before consuming it and to avoid harvesting from areas that may be contaminated with pesticides or pollutants.
Enjoy the fresh, garlicky taste of wild garlic in your favorite dishes and explore different ways to incorporate it into your culinary repertoire.
See more vegetable plant seeds online