Wild garlic

Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives native to Europe and Asia   The Latin name is due to the brown bear's taste for the bulbs and its habit of digging up the ground to get at them; they are also a favorite of wild boar.




Allium ursinum grows in deciduous woodlands with moist soils, preferring slightly acidic conditions. It flowers before deciduous trees leaf in the spring, filling the air with their characteristic garlic-like scent. The stem is triangular in shape and the leaves are similar to those of the Lily of the Valley (Convallaria majalis). Unlike the related Allium vineale (crow garlic) and Allium oleraceum (field garlic), the flower-head contains no bulbils, only flowers.[2] In the British Isles, colonies are frequently associated with bluebells (Hyacinthoides non-scripta), especially in ancient woodland.




The leaves of A. ursinum are edible; they can be used as salad, spice, boiled as a vegetable in soup,

The first evidence of the human use of A. ursinum comes from the Mesolithic settlement of Barkær (Denmark), where an impression of a leaf has been found. In the Swiss Neolithic settlement of Thayngen-Weier (Cortaillod culture) there is a high concentration of pollen from A. ursinum in the settlement layer, interpreted by some as evidence for the use of A. ursinum as fodder.


Similarity to poisonous plants


The leaves of A. ursinum are easily mistaken for Lily of the Valley, sometimes also those of Colchicum autumnale and Arum maculatum. All three are poisonous and possibly deadly. A good means of positively identifying ramsons is grinding the leaves between one's fingers, which should produce a garlic-like smell. When the leaves of Allium ursinum and Arum maculatum first sprout they look similar, but unfolded Arum maculatum leaves have irregular edges and many deep veins while ramsons leaves are convex with a single main vein. The leaves of Lily of the Valley come from a single purple stem, while the leaves of A. ursinum have individual green-coloured stems.ramsli



Wild Garlic oxidizes mercury, cadmium and lead making these metals water-soluble. It protects the white and red blood cells from oxidative damage. It protects from both arteriosclerosis and intestinal infections, worms and bloating, and may be taken after antibiotics to recreate the balance of the intestinal flora.

Wild Garlic contains sulphur compounds. In metabolism, sulphur-active connections play a decisive role. Enzyme systems become active with sulphur. The creation of nitrosamines is prevented and the removal of heavy metals like mercury and cadmium are achieved directly by making them insoluble and indirect by activating the enzyme systems.

Wild Garlic is the plant with the highest sulphur content in Europe –one reason, why holistic dentists often use wild garlic supplements in combination with chlorella-algae to detoxify after amalgam removals. To release heavy metals from the connective tissue, you need wild garlic. The easiest and most flavour-neutral form is Wild Garlic Drops.

Wild Garlic mainly contains ethereally oil, consisting of Vinyl sulphide, Alliin, Allicin, Vinylpolysulphides, Mercaptan, Iodine and sea salts.

Alliin is a sulphurous substance, which oxidises to the medicinally effective Allicin as soon as it gets in contact with aerial oxygen (when crushed). Allicin –which is responsible for the typical garlic smell- is known as a natural antibiotic and is able to kill fungi. It has been proven to help with the treatment of skin impurities, acne, eczema and various skin rashes.

It helps when suffering due to worms and fermentation in the gastrointestinal tract, digestive complaints, diarrhoea and high blood pressure; it stimulates the appetite and lowers cholesterol. It protects from both arteriosclerosis and intestinal infections, which often occur when travelling to foreign countries.

Wild garlic detoxifies lead, which in today’s industrialisation is especially important for people in city and commercial areas. Additional health benefits include high levels of Vitamin C and ethereally oil.

Wild Garlic is a natural antibiotic substance.

1/10.000 grams of Wild Garlic have the same effect as 25 units of Penicillin. Wild Garlic is much healthier!



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