Natural colon cleansing: Tasty wild garlic contains many healthy sulfides

Good for the stomach and intestines: wild garlic is full of important sulfides
It is wild garlic season in spring. Many hobby chefs then refine dishes such as herb curd, soups or sauces with the tasty herb. The garlic-tasting leaves are not only delicious, they are also extremely healthy. Among other things, it contains important sulfides that have a cleaning effect.

Leaves with a cleaning effect
Bear's garlic has become increasingly popular in recent years. The delicious leaves can be used to refine dips, herb quarks, soups, sauces, egg dishes or herb butter, for example. Consumers appreciate that after eating the herb that tastes of garlic, you don't smell any garlic smell. The crop that can now be found in forests and parks in spring tastes delicious and is also extremely healthy. Among other things, wild garlic has a cleaning effect.

Tasty and healthy
The smell of wild garlic is one of the first messengers of spring. The leaves of the lily family are not only tasty, but are also used as a natural remedy, for example against arteriosclerosis (hardening of the arteries) or high blood pressure. The leaves are also suitable for a detoxification treatment.

Wild garlic is also used in naturopathy for symptoms such as asthma, fever and bronchitis.

It also cleans the vessels and contains important vitamins and minerals such as vitamin C, manganese, magnesium and iron.

Rich in sulfur compounds
Last but not least, wild garlic is particularly rich in sulfur compounds. "In fact, there is no other plant that has as many organic sulfur compounds (sulfides) as the wild garlic," reports the Bavarian Consumer Service on its website.

“When the food is chewed, the sulfides are converted into sulfenic acid, which in turn produces thiosulfinate. Thiosulfinate acts in a similar way to a broad-spectrum antibiotic against bacterial pathogens and thus cleanses the stomach and intestines without any side effects, ”it continues.

Be careful when collecting yourself
Anyone who collects the herb for the home kitchen must make sure that it is actually wild garlic. Because the leaves are easily confused with the highly toxic leaves of autumn timeless and lily of the valley.

In order to avoid a potentially fatal risk of confusion, one should pay particular attention to the leaves and stems.

Each wild garlic leaf grows on a single stem, usually many grow side by side and form groups. Lily of the valley, however, always have two leaves on a stem. In autumn timeless plants, the leaves initially lie close to the stem and then unfold.

An odor test can also help to tell the difference. This is how the leaves of the wild garlic smell of garlic when rubbed between the fingers, but not that of the other two plants.

Always process wild garlic fresh
Another problem is that eggs of the Little Fox Tapeworm could stick to wild wild garlic leaves. These can be killed at cooking temperatures above 60 degrees Celsius, but it doesn't help to just wash off or freeze the wild garlic.

For dishes where the crop is used raw, such as wild garlic pesto, it is better not to use wild leaves.

Wild garlic should generally only be harvested until the plant begins to flower. That is the case in May.

Because the onions must still be able to gather sufficient strength, as the provincial association of fruit and vegetable growers in Bonn reports on its website.

The experts have another piece of advice: “Wild garlic leaves should be processed as freshly as possible. If storage is necessary, the sheets should be stored in a plastic bag in the refrigerator. In contrast to many other herbs, preserving wild garlic is only possible to a limited extent. ”(Ad)

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