Ramson is a wonderful unpretentious spicy-flavoring culture - so far, unfortunately, insufficiently appreciated by our gardeners.
About cultivation - in the article Growing wild garlic from seeds and bulbs
Ramson has been known as a medicinal plant since ancient times. Romans called bear bow Herbasalutaris – medicinal herb and appreciated it as a blood purifier. The famous plant connoisseur P. Künzle (Pfarrer Künzle) said: "Perhaps no other herb on earth cleans the stomach, intestines and blood as well as wild garlic."
Hypertensive friend and sclerosis helper
Both types of wild garlic - bear onion and victory onion - contain in the leaves a noticeable amount of vitamin C, essential oil, phytoncides. The basis of the action is attributed to the sulfur-containing essential oil, the antibacterial effect is manifested thanks to mustard oils (glycosides).
Sulfur-containing compounds are of great importance in the action of wild garlic. They act poisonously on the body. A positive effect on eczema has been noted with external application of ointments containing sulfur. The presence of sulfur also explains the effectiveness of wild garlic in some skin diseases. The fungicidal effect of sulfur is also used in viticulture to combat diseases, and wild garlic, or rather an infusion from it, was used as a means of protecting agricultural plants from diseases
The plant, both fresh and dried, was used as a blood purifier for pustular skin diseases, rashes and scrofula. It has long been used as an antiscorbutic agent. It is known that in the round-the-world voyage of Admiral I.F. Kruzenshtern in 1803, the sailors ration included salted wild garlic. The systematic use of fresh or pickled wild garlic supports the immune system well.
Fresh wild garlic contains allicin and alliin, which have thrombolytic and fibrinolytic effects. This means that they reduce blood clotting and prevent the formation of cholesterol plaques on the walls of blood vessels. Therefore, just like garlic, wild garlic is widely used for atherosclerosis and hypertension. But it should be remembered that the treatment is carried out in courses and rather long. This keeps cholesterol levels as low as necessary for the next few months.
That is why the smell of wild garlic painfully resembles garlic. Still, relatives, and even quite close ones, belong to the same botanical genus. Thanks to this, plants are a good antiseptic. This was used by our ancestors. Crushed or finely chopped leaves and onions of wild garlic protect the meat from rapid spoilage. And in folk medicine, wild garlic is used for a runny nose, cough, colds.
In German medicine, there is the following recipe: chop fresh leaves and flowers of bear onion, add five times the amount of vodka and leave in a dark place for 3 weeks. Strain and take 20-30 drops in a spoonful of water three times a day. It is believed that it acts very slowly, but it reduces pressure for a long time. So the course of treatment is very long, about six months or more. The same remedy is considered a good medicine for intestinal dysbiosis and for spring vitamin deficiency and fatigue. It is taken 25 drops 3 times a day. In these cases, the course of treatment is 20-30 days. Outwardly, this tincture is used for rheumatism for compresses and rubbing.
Modern research has shown that sulfur-containing compounds of wild garlic have a hypotensive effect (lower blood pressure). This is due to the fact that they reduce the secretion of the hormone responsible for vascular tone, they relax and, as a result, the pressure drops.
But alliin and allicin are not the only ones responsible for this entire set of therapeutic effects.They act most effectively in combination with other biologically active substances of this plant: vitamins, trace elements, flavonoids.
The next direction of using wild garlic is chronic skin diseases and dysbacteriosis, when there are changes in the composition of the intestinal microflora. It is especially effective in the latter case. Mustard oils promote the secretion of digestive juices, the secretion of enzymes increases, which improves the digestion of food, reduces fermentation and putrefactive processes, and therefore reduces bloating. Ramson has a regulatory effect on the microflora, shifting the intestinal population towards beneficial bacteria. Therefore, wild garlic is useful for the prevention of dysbacteriosis after intestinal flu and taking antibiotics, as well as when traveling to countries where you can pick up an intestinal infection.
The sulfur contained in wild garlic helps to eliminate heavy metals such as cadmium and mercury from the body (Quecksilber, Lindan oder Cadmium). On the other hand, when selenates are introduced into the soil, sulfur is replaced by this selenium, and wild garlic accumulates increased amounts of this element.
It should be remembered that dried ramson is no longer effective, there are only miserable remnants of nutrients. Therefore, in the season of wild garlic, you need to make the most of all the possibilities. Most effective use freshly squeezed juice, which is taken 3 times a day before meals either undiluted or with a little water. So the juice is used for atherosclerosis, high blood pressure, to improve digestion, with dysbiosis. Anyone who finds the juice of wild garlic too spicy in taste can season a vegetable salad with the same spoon with vegetable oil and eat it as a snack. The duration of treatment with wild garlic is at least 6 weeks. This allows you to get a lasting effect on all of the above diseases.
The famous herbalist from Austria Maria Treben uses wild garlic for diseases of the gastrointestinal tract: diarrhea, flatulence and ascariasis (as an anthelmintic for roundworms and pinworms) and recommends making a tincture not only from leaves, but also from bulbs. And from the leaves, she recommends cooking wine infusion... To do this, crushed fresh leaves are infused for 2 days in a bottle of dry white wine and taken 1 tablespoon before meals 3-4 times a day. She recommends this remedy not only as a therapeutic, but also as a prophylactic, cleansing agent.
In order to get rid of pinworms, some herbalists recommend microclysters from an oil infusion of wild garlic leaves for several days. To prepare such an infusion, chopped fresh leaves of wild garlic are poured with refined boiled vegetable oil and insisted in a dark place for about a day. After that, filter and use as directed.
Actually, the name onion bear opaquely indicates the craving of clubfoot for this forest vegetable. It has been noticed that in the spring, after leaving the den, bears willingly eat fresh leaves. This is due to the fact that they are not only looking for vitamins, but also trying to get rid of intestinal parasites in this way. And in veterinary medicine it is recommended to mix fresh leaves of wild garlic into the food of cats and dogs precisely for the prevention and expulsion of worms.
It is recommended to mix the leaves into the horse feed as well. At the same time, part of the essential oil with a specific odor is removed from the body through the skin, which scares off flies, which are very annoying in the summer months.
Almost French Onion Soup
All parts of the plant are used for food: bulbs, leaves, young shoots, and flower arrows. The bulbs are sometimes dug up in the fall and eaten fresh throughout the winter, like regular garlic. The aerial part, starting in early spring, is eaten simply with salt and bread, added to salads. For example, in Portugal, eggplants are baked with aromatic herbs, and in our country, game is seasoned.In those places where wild garlic grows abundantly, it is salted and fermented like cabbage, less often pickled, cabbage rolls are prepared from leaves, and in the Caucasus soup is made from bulbs.
To destroy the pungent odor, the plant can be doused with boiling water. It also disappears from dried wild garlic, which can be harvested throughout the season, and used in winter to prepare wonderful and very healthy seasonings. For the future, it can be salted (see Salted wild garlic).
Ramson can be added to sausages. It goes well with cottage cheese and soft cheeses. From wild garlic, you can make wonderful cabbage rolls (G.I. Poskrebysheva recommends the following recipe for wild garlic Golubtsov in her book) and egg salad.
Recipes for other dishes with wild garlic: Risotto with wild garlic pesto sauce, Ravioli with wild garlic and ricotta, Eggplant rolls with curd cheese and herbs.