Bear's Garlic cut
Wild garlic • Allium ursinum — fresh, mild garlic-chive notes
Bear’s garlic (also called wild garlic or ramsons) belongs to the Allium family and offers a gentle garlic-chive aroma without the sharpness of cloves. Dried, cut leaves are easy to use and bring springlike freshness to potato dishes, soups, fish and creamy dips.
| Botany | Allium ursinum • Family: Amaryllidaceae (allium group) |
|---|---|
| Part used | dried, cut leaves |
| Profile | mild garlic, fresh green, light chive/onion tones |
| Best for | potatoes, soups, fish, yogurt/cream sauces, omelettes, herb butters |
Aroma & Taste
Clean, green and garlicky with a soft chive-like finish. It seasons delicately—perfect where you want perfume without pungency.
Culinary Use
| Category | How to use |
|---|---|
| Potatoes & veg | Fold into mashed potatoes, gnocchi, roasted vegetables or asparagus. |
| Soups & sauces | Stir into cream soups and light sauces just before serving. |
| Fish & poultry | Mix into lemon-butter for salmon, trout or chicken supremes. |
| Dips & spreads | Whisk with yogurt, crème fraîche or cream cheese; finish with lemon. |
| Herb butter | Blend with soft butter, salt and lemon zest; chill and slice to serve. |
How to Use
| Tip | Details |
|---|---|
| Rehydrate (optional) | Soak 5–10 min in warm water, milk or cream; drain and add. |
| Add late | Stir in off-heat to keep fresh, green notes vivid. |
| Fresh ↔ dried guide | About 1 tsp dried ≈ 1 Tbsp fresh (adjust to taste). |
Dosage & Kitchen Ratios
- Soups/sauces: 1–2 tsp dried per 1 l (4 cups) base.
- Dips: 1–2 tsp dried per 250 g yogurt/cream base.
- Herb butter: 2–3 tsp dried per 100 g butter.
- Finishing: a pinch over each portion just before serving.
Pairings
Lemon zest/juice, parsley, dill, chives, black pepper, nutmeg; dairy (butter, cream, yogurt), eggs, potatoes, mushrooms, zucchini; fish and chicken.
Ingredients & Allergens
Ingredients: Bear’s garlic leaves (Allium ursinum), dried.
Allergens: none mandatory in EN labeling for this single ingredient.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.
Substitutes & Notes
Closest swaps: chives (milder) or a mix of parsley + a hint of garlic. Flavor intensity of wild garlic varies by harvest—start small and adjust.
FAQ
Is bear’s garlic the same as garlic?
No—similar family, but bear’s garlic has milder, leaf-based flavor rather than clove heat.
Do I need to soak it?
Not required, but brief rehydration gives a softer texture for sauces and dips.
When should I add it?
Add late or off-heat to preserve fresh green notes.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de