Bear's garlic - Allium
Bear's garlic is a medicinal, aromatic and melliferous perennial. In early spring, it produces a rosette of elongated leaves with a subtle taste halfway between garlic and chives. They can be eaten raw - in pesto, salads, etc. - or cooked. - or cooked.
The seeds of this wild perennial can remain dormant in the soil for 1 or 2 years, so germination can take a long time. In spring or autumn, place your seeds in the fridge for 2 weeks before soaking them in water for 24 h. Then broadcast the seeds into a tray previously filled with a special potting soil, pressing them into contact with the substrate and spraying the seedlings. Place in a bright but cool spot (approx. 15°C) and keep well moist until the seeds have emerged. Transplant into the ground, 20 cm apart in all directions, in a cool, shady spot. Wait at least 1 year before harvesting the first crop of leaves.
August, September, October, November
April, May, June, July, August, September
in the ground, in pot
semi-shade, sunny
low
sandy, gravel, limestone
drained, fees, rich
Allium ursinum
early
1 gram
Green
fragrance, edible
From 30 to 40 cm
