Allium ursinum (Bear's Garlic) is a perennial herbaceous plant of the Alliaceae family. It is a plant of fresh and shaded undergrowth, with white flowers from 20 to 50 cm in height. When its foliage is slightly wrinkled, it gives off a strong characteristic smell of garlic.
The leaves appear in February-March and the flowers from April to June. The harvest period ends with the first flowers. It has been widely used in Europe and Asia. You can eat its bulb and leaves as a vegetable or condiment. It is excellent raw in salads. Its leaves are prepared in the form of pesto, soup or as a spice in salads, herbal teas. It can be cooked like spinach, eaten on toast with quark, or even in plain yoghurt. We finally make a seasoned butter for grilling.
Wild garlic is a very old medicinal plant known to the Celts and Germans. Remains have been found in Neolithic dwellings. In recent years, it has regained popularity due to its high vitamin C content and weight-loss properties.
Earth-nut Pea (Lathyrus tuberosus) is a perennial plant of the family Fabaceae. Also known as "tuberous Peas", this plant is native to Europe and temperate Asia is grown as a root vegetable at least since the 17th century for its delicious edible tuber. This perennial has climbing stems that can measure between 50 and 120 cm. Leaves ending in tendrils. Flowers, pink, grouped by 3-5 in the axils of leaves bloom from June to August and are both very decorative and very fragrant. Easy to grow, the Earth-nut Pea seed sowing is carried in spring with a seed spacing of 40 to 50 cm. It is advisable to make a mounding during the season to help with the harvest.