Wild Garlic

Wild garlic or ramsons has been traditionally as a pot medicinal herb for hundreds of years and like the cultivated garlic can be added to our food and has the same properties as the cultivated garlic. The scientific name of garlic is allium ursinum. 

Wild garlic as its cultivated counterpart is able to reduce blood pressure. According to scientists, garlic has been shown to reduce blood cholesterol by as much as 19 percent. Wild garlic is antiseptic, antibacterial, antiviral and anti fungal. Taking garlic liberally has helped many people to cure respiratory infections such as cough, sore throats, sinusitis, catarrh and chest infections. Wild garlic and the cultivated garlic has been shown in scientific studies to be an expectorant and thins mucus and also stimulates the body's immune system.Wild garlic has also restorative effect on blood vessel walls and therefore useful for high blood pressure and atherosclerosis.

The whole plant from the leaves, flowers and the bulb can be used to treat the above infections and is said to be more potent when taken raw. Cooking wild garlic reduces its potency. It is therefore advisable to use wild garlic leaves in salads or lightly cook it .For acute conditions eat the leaves freely throughout the day but take chopped wild garlic bulbs and take three times a day. The best way to preserve garlic is to prepare a tincture of the whole plant.

Wild garlic or the cultivated garlic is said to work well with thyme for infections and lime for high cholesterol