Bärlauch

Snow still covers the ground, but the first wild garlic leaves are already timidly sprouting beneath the protective layer of leaves. In mild weather, you can almost see it growing. The smaller the leaves are when harvested, the more intense the aroma and the firmer the bite. Wild garlic is currently as popular in the kitchen as parsley, with the difference that it is a seasonal herb. During this time, one should take full advantage of it and use it for soups, appetizers, salads, main dishes, and baked goods. And when the leaves lose some of their aroma, the buds and later the flowers await, which can also be eaten raw and serve as more than just a garnish. Especially the buds allow you to indulge once more in the aroma of wild garlic.