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Wild Garlic

Allium ursinum

Plant Data

Order:
Asparagales
Family:
Alliaceae (Onion)
Flowering Months:
JAN  FEB  MAR  APR  MAY  JUN  JUL  AUG  SEP  OCT  NOV  DEC
Flowers:
White, star-shaped and with 6 pointed petals on a tall erect leafless stalk. Flowers in an umbel.
Fruit:
Many small globular, green seed pods.
Leaves:
Spear-shaped leaves with pointed tips, up to 20cm long and 7cm wide.
Maximum Size:
35cm tall.
Foraging Notes:
All parts of the Wild Garlic plant are edible. The leaves can be used in salads (eaten raw) or cooked and used to make soup and stews. The stalks and flowers can also be added to salads or put into stir fries. The flavour of the flowers is stronger than that of the leaves. The fruits (seeds) can also be eaten. Be very careful when identifying this flower. There are many similar-looking but poisonous species, namely, Lords and Ladies, Solomon's Seal, Lily of the Valley and Meadow Saffron. If it smells of Garlic then it should be a safe bet that you have identified it correctly. There are many edible uses for garlic.
Never consume a wild plant unless you are 100% certain that it is safe to eat and you know that you have identified it correctly.
Aroma:
The whole plant has a very pleasant and potent smell, similar to onions.
Other Names:
Bear Leek, Bear's Garlic, Broad-leaved Garlic, Buckrams, Crow Garlic, Devil's Garlic, Field Garlic, Gypsy's Onions, Ramsons, Stinking Jenny, Wood Garlic.
Habitats:
Hedgerows, woodland.