Wild Garlic
Wild garlic, Bärlauch, Ail des ours, Ajo silvestre, Allium ursinum, Rasona (रसना)
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.
Warms the digestive system, stimulates appetite, and supports circulation.
Can increase internal heat; moderate use recommended.
Clears mucus, stimulates metabolism, and reduces heaviness.
Rasa
pungent (katu)
Guna
light (laghu), dry (ruksa), sharp (tiksna)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa
Poor digestion, bloating, mild respiratory congestion, sluggish metabolism
Use in moderation in high Pitta conditions; fresh leaves preferred to avoid pungency overload.
Wild garlic leaves are used fresh or lightly cooked to flavor soups, sauces, pestos, spreads, and stir-fries. They pair well with olive oil, lemon, nuts, and other herbs like parsley or chives.
