De eerste daslookblaadjes

Nog lang geen lente. Toch zijn ze er weer. De eerste dit, de eerste dat en dus ook de eerste daslookblaadjes. Geluk en gelik zit in een groen blaadje. Zelfs voor een oude herborist.

The plant is widely distributed in Europe and Asia and does not grow in areas above 1900 m above sea level. The active growth phase of wild garlic lasts three to four months and begins in early spring, between late February and early March. The expected flowering period of wild garlic is between April and May. All parts of the plant are edible [3], but the bulbs and leaves are most commonly consumed. For consumption, the leaves are harvested by flowering time, while for medicinal purposes, leaves or herb (Allii ursini folium/herba), collected in April and May, and bulbs (Allii ursini bulbus), collected in September and October, are used [4,5]. Wild garlic is usually collected as a wild plant species from natural habitats, but in some countries, this plant species is on the list of protected plants, so it is not possible to collect it from the wild for personal use and sale [6]. The cultivation of this species is relatively demanding, as it has special requirements, especially environmental conditions in which it grows in its natural habitats. Moreover, the propagation of this plant is difficult due to certain biological characteristics or ecological requirements, such as slow growth, specific soil requirements and low germination rates [7].

Modern pharmacological studies have confirmed many of the above traditional indications for the use of wild garlic. It is recommended as a digestive, antimicrobial, and detoxifying agent for the body, and a number of in vitro and in vivo experiments have shown Allium ursinum to be a plant with high potential for the prevention and treatment of diseases of the cardiovascular system [8,9,10,11,12,13]. It is commonly used as a remedy for respiratory diseases, such as colds or bronchitis [14]. Wild garlic is effective in wound healing, as well as chronic skin diseases [6]. It is effective in regulating blood pressure, lowering insulin levels and total cholesterol levels, with a tendency to increase HDL cholesterol. All the mentioned beneficial effects of wild garlic on human health can be attributed mainly to the sulfurous compounds, which are the most characteristic constituents of Allium plants. Allium ursinum belongs to the Allium species of methiine/alliine type, which means that it contains mainly a mixture of (+)-S-methyl-L-cysteine sulfoxide (methiine) and (+)-S-allyl-L-cysteine sulfoxide (alliine). Another important chemical constituent of wild garlic is also polyphenolic compounds. The leaves of wild garlic contain high concentrations of ferulic and vanillic acid, p-coumaric acid, and kaempferol derivatives, as well as high concentrations of flavonoids [15,16,17]. In addition, wild garlic leaves contain pigment compounds, especially chlorophylls and carotenoids, vitamins, such as vitamin C, and of the macro- and microelements in wild garlic, the iron content of 247.9 mg/kg is noteworthy [18,19]. Precisely because of the rich nutritional composition and content of phytochemicals with high therapeutic potential and the range of biological activities, from antioxidant to antimicrobial, that it exhibits, this plant species can be considered a functional food with high production potential for various functional products and food supplements of natural origin.

References

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