TIP: Europeans have been using bear's garlic as an indigenous nutritional plant for many centuries
Bears Garlic is also known as Wild Garlic or Ramsons. The name came from a common belief that bears, after awakening from hibernation, first feed on bear's garlic to clean out their digestive tract and to get there strength back after the long winter.
Bear's garlic distinguishes itself by means of its especially high sulphur content. As an important element in the formation of enzymes, sulphur contributes to the natural cleansing of the body. Special sulphur compounds foster a healthy intestinal flora and help the body in the natural elimination of heavy metals, pesticides and residues from medicines. Wild Bear's Garlic has higher levels of ajoenes, adenosine, iron, and ACE-Inhibitory potential. In fact, it has the highest natural sulfur and adenosine levels found anywhere in the plant kingdom! Bear's has 20 times more Adenosine than regular garlic and Adenosine is a key component in the regulation of hypertension and tachycardia.
Bears' garlic is wonderful chopped into spring salads, or used like sorrel or leeks in soups and quiche. Its succulent leaves are not at all fibrous and melt down in volume when cooked, becoming very mild in flavor. Known as "ramps" in Appalachia, the plant is almost as sought-after as spring morels for its delicious taste and reputed spring tonic qualities. Indeed, it is rich in Vitamins A and C as well as in minerals.