Allium Ursinum
All parts of the Allium ursinum plant are edible and have culinary uses, including the flower which can be used to garnish salads.
The leaves of Allium ursinum are the most popular part used in food. The leaves can be used in raw salads and have a very subtle garlic flavor similar to that of garlic chives. When picked, the leaves bruise, making them smell even stronger. When cooked, the flavor of the leaves becomes milder and sweeter. The leaf is often chopped and used to replace garlic and other herbs in many recipes. The bulb can be used in a similar way to the garlic clove.
Description
All parts of the Allium ursinum plant are edible and have culinary uses, including the flower which can be used to garnish salads.
The leaves of Allium ursinum are the most popular part used in food. The leaves can be used in raw salads and have a very subtle garlic flavor similar to that of garlic chives. When picked, the leaves bruise, making them smell even stronger. When cooked, the flavor of the leaves becomes milder and sweeter. The leaf is often chopped and used to replace garlic and other herbs in many recipes. The bulb can be used in a similar way to the garlic clove.
Origin Greece.
Additional information
| Weight | 0,0000000 kg |
|---|
