Bear's Garlic (Allium ursinum)

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. Some people use Bear's garlic religiously as a depurative healing three weeks every spring as an effective colon cleaner.

Bear’s Garlic has been traditionally used for the treatment of heart disease, high cholesterol, fatty deposits, arteriosclerosis, infection’s of the eyes, ears, throat, respiratory infections, coughs, hoarseness, colds & flu along with a variety of illnesses. Bear's garlic has properties close to common garlic, it relieves stomach pains, facilitates digestion, it is used to heal diarrheas, colic’s, constipation and stimulate appetite. In general, it can be used like garlic. Bear’s Garlic stops bacterial growth in wounds, in yeasts and fungi in the digestive tract, it deodorizes and eliminates bad breath & body odor, it removes drug deposits, it counteracts all toxins, it halts tooth decay & gum infection, it acts as an anti-inflammatory, a blood cleanser for the circulatory system, an astringent, an antioxidant, an expectorant, an enzyme activant, it promotes good liver and intestinal function, it lowers both systolic and diastolic blood pressure and acts as a vasodilator, allowing for better blood flow (circulation). Bear’s Garlic helps alleviate some forms of Anemia, helps with lung diseases such as Bronchitis, Tuberculosis and Pleurisy, skin problems such as boils and pustules, it helps kill many parasites, has anti-tumor properties, and assists in subduing Candida Albicans (a common body fungus) (Yeast Infections).

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.

"Maria Treben's Authentic recipes using Bear’s Garlic"

Seasoning:           Fresh leaves, finely chopped like chives or parsley, are sprinkled on bread, in soups, sauces, salads and meat dishes.

Extract/Tonic:        A bottle is loosely filled to the neck with finely chopped leaves or bulbs, which are covered with 38% - 40% rye whiskey or other grain alcohol and placed in the sun or near the stove for 14 days. 10 to 15 drops are taken in water 4 times a day.

Wine:                      A handful of finely chopped leaves is boiled for a short time in approximately 1 cup of white wine, sweetened to taste with honey or syrup and sipped slowly