Bear's garlic: cultivation, storage, and consumption methods

Bear garlic (Allium ursinum) is a component of the vegetation of moist deciduous forests, mainly of southern Poland, including southern and carpathian forests. It has been partly protected since 2004. It is a plant that produces underground onions, which are a delicacy of bears hence the name. It reaches a height of 20 50 cm, produces long, lancet-like leaves that smell like garlic. It blooms in white from May to June. It is used as a herbal ingredient and raw vegetable.

Until recently, bear garlic was only available in natural settings, in wet and shady forests. Since it has been partially protected, it is not allowed to be sourced from forested areas without a special permit. You can easily buy its onions and plant them in your own garden or cottage.

A good way to preserve the nutrients and vitamins of bear garlic is to store it in the refrigerator for a few days after breaking up. The leaves of this plant can be collected along with the stalks. Then put them in a glass of water and then in a refrigerator. This way they keep fresh for a long time. In healthy food stores, herbal, organic, and pharmacies, they store it under cold conditions. In this form, it does not retain valuable ingredients, so it is recommended to freeze on its own, which preserves its beneficial properties.

Bear garlic can be eaten raw or subjected to heat treatment. In the first case, the plant retains all the valuable vitamins and medicinal substances. It is most often added to salads, pastries, sandwiches or as a main course additive. It tastes great when cooked, fried or roasted in combination with chicken, beef, pasta or eggs.