Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum - edible herb with remarkable curative power

Wild Bear Garlic (Wild Garlic, Bear's Garlic,  Allium ursinum) is sprouting edible herb with remarkable curative power. This wonderful herb that nature donated to Republic of Macedonia in abundance is widely used in herbal medicine.
In 1996 Wild Garlic was declared a medicinal herb of the year in Europe and according to many experts it is among the most effective herbs for cleaning the intestines, stomach and blood. Actually its name “Bear's Garlic” came due to the fact that bears when they wake up from hibernation, seek wild garlic to clean their stomach, intestines and blood.
Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Wild Bear Garlic - Wild Garlic - Bear's Garlic - Allium ursinum -  edible herb with remarkable curative power

Similarity to poisonous plants

In Europe, where Wild Garlic is popularly harvested from the wild, its similarity to poisonous plants as Veratrum viride, Colchicum autumnale, Arum maculatum and others, regularly leads to cases of poisoning.

Edibility of Wild Garlic

The leaves of Wild Garlic are edible and can be used as salad, herb, boiled, in soup or as an ingredient for a sauce. The bulbs and flowers are also edible.
Cows fed with Bear's Garlic give milk with taste of garlic, and in Switzerland there was even a butter made from this milk.


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