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A wild mountain garlic that generously flavors your dishes. Known as wild garlic or bear garlic, it works wonders in omelets, salads, dressings, fish and sauces.
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Although it has the same name as the commercialized clove vegetable whose heads you use, wild garlic is quite different from the garlic you know. The first notable difference is that wild garlic is a wild garlic. It is a medicinal plant that is becoming more and more important in our kitchens, and for good reason, it is a plant that offers superb aromatic qualities. Another difference between traditional garlic and wild garlic is that the latter is much less strong and aggressive. It is slightly pungent and spicy. I suggest a dried bear garlic that will revolutionize your preparations.
To the nose, we understand perfectly its name, the bear garlic presents a light smell of dried garlic. However, the taste is quite different. Bear's garlic offers more herbaceous and floral flavors, and is much more delicate in the mouth.
This wild garlic is found in humid undergrowth, often near streams, you can perfectly find it in France, especially in the Alps, at the bend of a walk. It is from mid-March, or even a little later, that the leaves come out of the ground. At the end of spring and the beginning of summer, the wild garlic reveals charming small white flowers. Bear's garlic is harvested before it blooms. The herbs are then dried and dehydrated.
Bear's garlic is a chameleon. This plant can be used in many preparations to put your taste buds in excitement. In seasoning on a pizza, in an omelette, in a marinade, wild garlic works wonders.
Forget the basil and prepare a delicious bear garlic pesto. As with a traditional pesto, you'll need olive oil, parmesan cheese, pine nuts, salt and pepper, and bear garlic of course. Blend the mixture and serve with pasta or simply on toast as an appetizer. You can even add sun-dried tomatoes to your toast.
Are you a barbecue or plancha lover? You'll love wild garlic. Prepare a marinade for your entrecote and other chicken fillets. Marinate it in oil (by sealing your jars, you can keep it for a few months). Then, simply brush it on your meat and cook.
This is a perfect accompaniment to your grilled meat. Finely chop your wild garlic. Peel your potatoes and grate them finely. Add flour, egg, salt and pepper, then the wild garlic. Shape them into patties and cook them in a pan with olive oil. Your patties should be golden brown.
Bear's garlic was used by the Celts for its medicinal properties. The druids used to use it in their potion. Eating wild garlic is very healthy. It contains vitamin C and antioxidants, it is detoxifying and preserves your cells from aging. It stimulates blood circulation and preserves your cardiovascular health. Bear's garlic is also recommended to relieve stomach aches, diarrhea and upset stomach. You can prepare a bear's garlic tea and consume it after meals. Bear's garlic is also known for its ability to relieve pain associated with arthritis and rheumatism.
My dried wild garlic should be kept in an airtight container away from light, heat and humidity.
Based on 14 customer reviews
published the 22/05/2022
following an order made on 09/05/2022
published the 13/05/2022
following an order made on 30/04/2022
Une valeur sure
published the 09/05/2022
following an order made on 26/04/2022
Souvenir de vacance en montagne... Ravie
published the 07/05/2022
following an order made on 17/04/2022
produit de qualité
published the 12/04/2022
following an order made on 01/04/2022
Je ne connaissais pas le goût je pensais retrouvé le goût de l'ail un peu déçue.
Comment from David Vanille the 11/04/2022
N'hésitez pas à relire la fiche pour découvrir notre description détaillée.
published the 12/04/2022
following an order made on 17/03/2022
Très bon produit
published the 08/04/2022
following an order made on 15/03/2022
published the 30/03/2022
following an order made on 06/03/2022
Parfumé délicatement les plats
published the 26/03/2022
following an order made on 12/03/2022
pas encore cuisiné avec, affaire à suivre
line Marie E.
published the 15/03/2022
following an order made on 02/03/2022