Wild garlic, also known as bear’s garlic, ramps, or forest garlic, is native to Europe and parts of Asia, growing in damp, shaded areas. Its leaves have a strong garlicky aroma and are used fresh or lightly cooked to flavor soups, sauces, pestos, and spreads. In Ayurveda, it is considered warming, pungent, and light, supporting digestion, circulation, and respiratory health. The leaves are the main part used as a spice; bulbs are less common and have a stronger, more acrid flavor. Wild garlic has a long history in European and Ayurvedic culinary traditions for enhancing flavor while also supporting metabolic and digestive balance.