Among the spontaneous herbaceous species that we can find in nature there is a perennial with a thousand properties. Its flowers look like small white stars and its long and fleshy leaves can be used to flavor different dishes. We are talking about the orsino garlic, Allium Ursinum, A plant that grows in the woods, but that we can also grow in the garden or on the balcony.
If sowing naturally requires a lot of patience and the first results are seen after a couple of years, we can choose the bullies and the seedlings directly to cultivate our wild garlic. The former must be planted in autumn while for plants the best period is the spring season.
All that remains is to turn to a trusted nursery and a shop specialized in gardening, buy the Orsino garlic seedlings and put them on residence. We do not eradicate the Orsino garlic plants from the woods, we leave them where they are. We will also avoid the risk of confusing the species with lugs for example, whose leaves are poisonous.
How to cultivate Orsino garlic
We can grow the Orsino garlic in pots or directly in our vegetable garden by inserting them into the ground until the collar. We use a very rich soil. Let us remember that this herbaceous plant does not like the direct sun and will give many satisfactions if we offer it a position with a little shade.
It is important to distance the seedlings well from each other. Let’s breathe them, granting them at least 10 cm away and ensure that the soil is always slightly humid, watering if necessary. But watch out for the stagnation of water that can cause radical rot and perish the plants.
Collection of leaves and flowers
Orsino garlic leaves can be collected throughout the season even if it would be better to be careful when you have young seedlings. Orsino garlic blooms towards the end of spring and the beginning of summer, flowers can also be used to prepare, for example, herbal teas with a very particular taste.
What problems can Orsino garlic have
Although it is a relatively resistant plant, Orsino garlic can encounter some problems during cultivation. The excess of humidity can lead to the rot of bulbs, especially in heavy soils with little drainage. In these cases, it is advisable to improve soil drainage by adding sand or fine gravel.
On the contrary, prolonged drought periods can cause early yellowing of the leaves. Snails and snails can represent a problem, especially for young seedlings. Biological control methods, such as physical barriers or snail traps, are preferable to the use of pesticides.
It is important to emphasize that Orsino garlic can be confused with toxic plants such as thrush (Majalis validation) or Colchic (Colchicum Autumnale). Before collecting wild plants, a correct identification is essential based on distinctive characteristics such as the agglaceous smell of the leaves when they are rubbed.
Orsino garlic in the kitchen: uses and recipes
Orsino garlic represents a spring gastronomic treasure, with an aromatic profile reminiscent of common garlic but with distinctive characteristics that make it unique. Its flavor is more delicate and fresh, with slightly sweet and less pungent notes than traditional garlic. This peculiarity makes it particularly versatile in the kitchen, suitable for both dishes where you want a thinner aggrece scent, both as the protagonist who knows how to be appreciated without overlooking the other ingredients. The brevity of his season, which generally goes from March to June, makes him even more precious.
How to prepare fresh leaves
Before using the Orsino garlic in the kitchen, correct preparation is required. The leaves must be carefully washed under running water to remove any land residues and small insects. It is advisable to immerse them briefly in cold water with a spoonful of baking soda, rinse them abundantly and then dry them gently with a clean cloth or absorbent paper. To preserve the aroma, it is preferable to cut the leaves with a sharp knife rather than chop them excessively. Depending on the recipe, the leaves can be used whole, cut into strips or finely chopped. The stems, although edible, are often more fibrous and can be used to flavor broths and soups, to be removed before serving.
How to prepare Orsino garlic pesto
One of the most famous preparations is undoubtedly the Orsino garlic pest, a spring variant of the classic Ligurian pesto. To prepare it, you finely chop the fresh orsino garlic leaves and weigh in a mortar with pine nuts or nuts, grated parmesan cheese, a pinch of salt and quality extra virgin olive oil. The consistency can be adjusted by gradually adding the oil until the desired density is obtained. This pesto can be used to season the pasta, as a base for croutons, to flavor soups.
It can be kept in the refrigerator for a few days, covered with a thin layer of oil to prevent oxidation, or it can be frozen in small portions to extend its availability beyond the season.
Butter and flavored oils
A simple but effective way to capture the aroma of the Orsino garlic is preparing butter or flavored oils. For the butter, the fresh leaves are finely minced and they incorporate into a softened butter at room temperature, possibly adding grated lemon zest or complementary aromatic herbs such as thyme or marjoram. The mixture must then be wrapped in parchment paper, forming a cylinder that can be refrigerated or frozen for subsequent use. This aromatic butter is perfect for accompanying grilled vegetables, or simply spread on a slice of toasted bread.
As for the oil, the leaves are slightly dried and then immersed in high quality extra virgin olive oil. After a few days of infusion in the dark, the oil will absorb the aromas and can be filtered and stored in dark bottles, to be used to season salads, soups or ready -made dishes.
