Wild garlic
A wild ally with a characteristic odor, it grows in the humid undergrowth of oak groves, hornbeams and beech groves.
Its benefits. It aids digestion and contains antioxidant vitamin C as well as trace elements. Known to stimulate blood circulation, it relieves arthritis, protects against viruses and fights respiratory ailments.
Precautions. Be careful not to confuse it with thrush and colchicum, which are toxic!
In the kitchen ? It seasons marinades, salads, pies or soups and can serve as a base for pesto.
nettle
This “highway bandit” earns his reputation in the kitchen, even among great chefs.
Its benefits. “Rich in vitamins A, B, C, iron, calcium, magnesium, phosphorus and potassium, it is remineralizing, stimulating and diuretic. It helps detoxify the body, plays an anti-inflammatory role and relieves joint disorders,” explains naturopath Joy Gardeur. Very rich in proteins, it is also an ally for vegetarian diets.
Precautions. Use gloves when harvesting… and blanch the plants (in hot water) to dissolve the prickles. Favor young leaves, less bitter.
In the kitchen ? Its taste is quite close to that of spinach. It is eaten in soup or to season sauces, spreads, fish, etc.
And also…
Thyme : antibacterial, respiratory, intestinal and urinary antiseptic, depurative and toning, to be picked in the scrubland.
Sage : antispasmodic, anti-inflammatory, bactericidal, stimulating… to be harvested in the South, on limestone soils.
And many others, to be found in particular in “Spices and aromatics. Uses and benefits in naturopathy”, by Florence Cosnier (ed. Terran).
