Wild garlic, also referred to as Allium ursinum, is a seasonal herbaceous plant belonging to the Alliaceae family. It is characterized by its unique garlic-like odor and broad, lanceolate leaves.
Consuming dangerous doubles can cause severe consequences.
Wild garlic, a popular member of the allium household, is a well-recognized indigenous herb. Its freshly collected throughout the spring season and extensively used in the kitchen area, including salads, soups, and sauces.
” Although the garlic-like odor is a normal characteristic of wild garlic, the plant is typically puzzled with the harmful lily of the valley or fall crocus,” states Professor Dr. Andreas Hensel, President of the German Federal Institute for Risk Assessment (BfR).
” Such confusions lead to cases of poisoning every season, some of which are deadly.”
Wild garlic (Allium ursinum), likewise understood as ransoms, grows in herb-rich, dubious, and nutrient-rich deciduous and mixed forests, riparian forests, parks, and kitchen gardens. To differentiate wild garlic from its poisonous doppelgangers, it is normally adequate to rub a green leaf in between the fingers. If the normal garlicky odor of wild garlic does not appear, it is better to leave the herb and tidy your hands thoroughly. Anybody who gathers wild garlic ought to for that reason be familiar with the plant and all its qualities in order to be able to differentiate it dependably from dangerous plants.
Wild garlic (Allium ursinum), also called ransoms, grows in herb-rich, shady, and nutrient-rich deciduous and mixed forests, riparian forests, parks, and kitchen area gardens. In spring, two juicy green, lanceolate leaves usually sprout from little bulbs and are used in the kitchen. The young leaves resemble those of the toxic lily of the valley (Convallaria majalis) also called May bells and the extremely poisonous autumn crocus (Colchicum autumnale).
This frequently causes confusion, as the many years of documents in the toxin centers of the federal states in Germany and at the BfR program. In specific, unintentional intake of the highly harmful autumn crocus has led to severe or even fatal poisonings in the past.
Intake of lily of the valley can cause diarrhea and vomiting and, in uncommon extreme cases, to heart arrhythmia. In cases of poisoning with leaves of the autumn crocus, the impacted person experiences extreme intestinal problems after a latency duration of 6-12 hours. This is followed by a phase of 1 to 3 days with couple of signs until multi-organ failure lastly takes place.
Specifically in the months of April and May, there is an increasing variety of cases of poisoning in Germany, however also in Austria, Switzerland, and Croatia, after collecting what is supposed to be wild garlic.
To differentiate wild garlic from its dangerous doppelgangers, it is normally sufficient to rub a green leaf between the fingers. If the typical garlicky odor of wild garlic does not appear, it is much better to leave the herb and tidy your hands completely. Anybody who gathers wild garlic must therefore be familiar with the plant and all its qualities in order to be able to distinguish it dependably from harmful plants.
In supermarket, wild garlic is often part of the seasonal veggie selection and originates from managed crops. It is likewise possible to buy plants or seeds in specialized stores and grow them yourself. In this method, customers do not have to bypass the enjoyment and prevent the threat of poisoning.
A poison center should be sought advice from right away or medical guidance ought to be sought if health problems take place after a meal with allegedly utilized wild garlic.