Wild garlic in bunches, German harvest

Wild garlic is a traditional German wild plant. It belongs to the lily family and is related to garlic, leek and onions. It mainly grows wild in alluvial and riverine forests in western and central Europe.
Its appearance is reminiscent of lily of the valley and autumn crocus, which has often led to mild to moderate poisoning among amateur wild garlic collectors. However, wild garlic can be easily recognised by its garlic smell when crushed.

It contains a lot of vitamin C, E, B as well as calcium, magnesium, iron, zinc and potassium.

Fresh wild garlic should be consumed as quickly as possible, although it will keep for one to two days in the fridge if cooled in a damp kitchen towel.