Wild garlic pickled

Useful properties of wild garlic have been known since ancient times: it is a good remedy against infectious diseases, restoring, supporting health. The leaves and stalks of wild garlic are used for food in raw and pickled form, in hot dishes, in bread and pies. Young leaves grown at a temperature of 12 - 17 ° C are distinguished by a special taste. With warming and drought, as well as with age of the plant, the taste qualities deteriorate. Pounded or finely chopped leaves and bulbs of wild garlic have good conservation properties. For all Caucasian peoples, wild garlic is included in the national diet.