Wild garlic belongs to the allium family and is one of the best-known local wild herbs. Freshly harvested in spring, many people use the plant in the kitchen for versatile dishes such as soups, sauces and salads.

“Although the garlic-like smell is a typical feature of wild garlic, the plant is often confused with the poisonous lily of the valley or autumn crocus. Such mix-ups lead to cases of poisoning every season, sometimes with fatal outcomes.”

Professor Dr. Dr. Andreas Hensel, President of the Federal Institute for Risk Assessment (BfR)

Danger of confusion in spring: Dangerous doppelgängers of wild garlic

Wild garlic ( Allium ursinum ), also popularly known as wild garlic, grows in herb-rich, shady and nutrient-rich deciduous and mixed forests, riparian forests, parks and kitchen gardens. In spring, small bulbs usually sprout two juicy green, lanceolate leaves, which are also used in the kitchen.

The young leaves are similar to those of the poisonous lily of the valley ( Convallaria majalis ) and the very poisonous autumn crocus ( Colchicum autumnale ). This often leads to confusion, as the long-standing documentation in the poison information centers of the federal states and in the BfR shows.

In particular, accidental consumption of the highly poisonous autumn crocus has led to serious or even fatal poisonings in the past. Consuming lily of the valley can cause diarrhea and vomiting and, in rare severe cases, cardiac arrhythmias. When poisoned with autumn crocus leaves, those affected suffer from severe gastrointestinal problems after a latency period of 6 to 12 hours. This is followed by a 1-3 day phase with few symptoms until multi-organ failure finally occurs.

Especially in the months of April and May, cases of poisoning after collecting what is believed to be wild garlic increased in Germany, but also in Austria, Switzerland and Croatia.

Enjoy without risk: How to protect yourself from poisoning

To distinguish wild garlic from its poisonous counterparts, it is usually enough to rub a green leaf between your fingers. If the garlic-like smell typical of wild garlic does not occur, it is better to leave the herb and clean your hands thoroughly immediately. However, the smell test has its pitfalls. If the smell of leek from a previous test still clings to your hands, this can lead to a false result. Anyone who collects “forest garlic” should know the plant and all its characteristics well in order to be able to distinguish it from poisonous plants. The BfR advises that, if in doubt, it is better to avoid consumption.

In the grocery store, wild garlic is often part of the seasonal vegetable range and comes from controlled cultures. It is also possible to buy plants or seeds from specialist retailers and grow them yourself. This means that consumers do not have to miss out on enjoyment and avoid the risk of poisoning.

If health problems occur after a meal containing wild garlic, you should contact a poison control center immediately or seek medical advice.

Source:

BFR

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