WILD GARLIC – DRIED LEAVES
What is wild garlic dried leaves?
Wild garlic (Allium Ursinum) is often called a natural antibiotic. The mechanism of its action is similar to that found in synthetic medicines – it kills bacteria responsible for pathogenic processes, without disturbing the bacterial flora of the body.
It grows wild in the forests of all of Europe and some regions of Asia. It is a protected plant, and it cannot be picked in the wild. Young, chopped leaves are poured with spirit and set aside for about three weeks. After this time, the tincture is ready for consumption. One glass a day is enough to prepare the body for the coming autumn and winter.
- Positively affect the cardiovascular and digestive systems
- Help fight viruses, bacteria and yeast responsible for mycosis
- Kills bacteria responsible for pathogenic processes
- Treating infections of the upper respiratory tract
- Facilitates expectoration of residual secretions
- Strengthen immunity
- Improve and enrich the taste of salads
It turns out that it is an ideal ingredient in many dishes. On its basis, you can also prepare aromatic oil, as well as a delicious pesto, which will work as a dip for rice, pasta, vegetables, meat or sandwich paste. It will undoubtedly improve and enrich the taste of salads prepared with fresh vegetables. You can also sprinkle it on the soup, which will give a distinct taste and flavour. It is essential to add garlic after cooking the dish. Otherwise, it will lose its healing properties. Wild garlic will also complement the taste of cottage cheese and pastes, e.g. egg.