Common garlic – Allium sativum
Garlic is used fresh, dried, in cooked dishes and without heat treatment. It is a rich source of vitamins A, B and C, selenium, calcium and iodine. It also contains other health-promoting substances such as flavanoids, polysaccharides, lutamyl peptides, steroidal and triterpene saponins and lectins. It has a positive effect on the body’s immune system, blood pressure and the digestive system.
More and more often we reach for its less popular wild relative – Bear’s Garlic (Allium ursinum), which with its delicate taste resembles garlic and chives in one. Fresh wild garlic leaves are perfect for soups, salads and sauces.