Until about 1500 years ago, woodlands and forests across the British Isles were populated with Brown bears, Wolves and Lynx when Pagan communities celebrated these archetypal animals with their own seasonal rituals.  

On emerging from Winter hibernation, Brown Bears would head straight for swathes of Wild Garlic that emerge in the Spring to snack on the opening bulbs. Animals know where to find good food and Wild Garlic is no exception, rich in healing and detoxing properties, they are a perfect antidote for any aches and ailments accrued during the cold season's slumber. 

The use of Wild Garlic for medicinal purposes goes back further than recorded history. It has been found in Egyptian pyramids, ancient Greek temples and other remains dating back to Pagan times. Wild Garlic was used for a wide variety of ailments and infections as well as being a staple in diets across the world.

In his book, Ireland's Wild Plants; Myths, Legends and Folklore , Niall Mac Coitir talks about penalties imposed under Brehon Law for removing this precious herb from private property without permission. However, if the plant was being gathered to treat a person who was ill, the penalty of two and a half milch cows could be avoided.

Wild Garlic has long been associated with protective properties, used to ward off evil spirits, negative energies and physical ailments. Some practitioners would hang bundles of Wild Garlic in doorways or windows to keep unwanted influences away from their homes. It was also widely used for purification and cleansing purposes.

Wild Garlic contains many nutritional healing properties. The antimicrobial properties of allicin helps to fight against bacteria, viruses and fungi, reducing the risk of infections. Anti-inflammatory properties are known to relieve arthritis, inflammatory bowel disease and cardiovascular diseases. Powerful antioxidants including flavonoids and phenolic compounds help neutralise harmful free radicals in the body.

And that's not all, other compounds and prebiotic properties found in Wild Garlic help to promote healthy digestion, support gut microbiota balance and alleviate gastrointestinal discomfort.

Wild Garlic is rich in vitamins A and C, calcium, iron, phosphorus and copper. It also contains organosulphur compounds that improve cardiovascular health and inhibit carcinogenesis; phenolic compounds that inhibit enzymes associated with the development of human diseases; steroidal glycosides that strengthen the heart muscle; lectins that slow down the absorption of food which can be helpful in stabilising blood sugars, especially for diabetics, and a variety of essential amino acids that are highly beneficial to health.

The best way to enjoy the healing benefits of Wild Garlic is by being creative with different recipes and including them as part of a healthy diet.

Here are some ways to preserve Wild Garlic so that it can be enjoyed beyond the Spring season.

Freezing

The leaves of Wild Garlic are best for freezing and this is the quickest way of preserving this nutritious herb. The leaves will lose their aroma when frozen without losing their flavour. 

• Wash and carefully pat the leaves dry with a paper towel.
• Place them in freezer bags or sealed containers before putting them into the freezer.
• Keep for up to 3-4 months.

Preserving

A great way to preserve Wild Garlic is to make an infusion with Organic Cold-Pressed Virgin Olive Oil or Organic CIder Vinegar.

Make Wild Garlic OIl by blending Wild Garlic leaves with just enough oil to create a firm mixture. Pour into ice cube trays and freeze.

Make Wild Garlic Vinegar by chopping the leaves into a clean glass jar. Add the vinegar so that it completely covers the leaves and press down with a wooden spoon to remove air bubbles.

Put a lid on the jar and set it aside for a week for the flavour to be drawn out of the leaves and into the vinegar itself. Strain out the solids in a sieve and decant the flavoured vinegar into a sterilised bottle.

Wild Garlic Pesto and Pecan Nuts

A tasty recipe full of healthy goodness using the leaves, flowers and buds with the added flavour of toasted Pecan Nuts.

Wild Garlic Butter

For this recipe, you will need 200 g soft butter (salted or unsalted), 50 g Wild Garlic leaves washed and drained with ground Sea Salt to taste.

• Beat the soft butter with a plastic spatula until smooth.
• Chop the leaves, roughly or finely as preferred, then stir into the butter and beat again until thoroughly combined.
• Add salt to taste with less if using salted butter.
• Pile the butter onto a piece of baking paper or greaseproof paper and shape into a rough cylinder.
• Fold the paper over the butter and roll into a smooth log, twisting the ends like a cracker to secure it.
• Put in the fridge to firm up.
• Use within 3-4 days or can be frozen either as one log or sliced into portions.