The natural ingredients of theWild garlic tincture dropsare: water, alcohol, wild garlic.
We use the leaves to produce these very valuable drops.
Wild garlic is one of the most well-known native wild herbs and is often added to a wide variety of dishes as a delicacy, especially in spring. This culinary harbinger of spring grows in our forests between March and May. If you rub wild garlic leaves between your fingers, they emit an intense garlic aroma. Hence the name "wild garlic." This characteristic is important, even vital, as wild garlic leaves resemble those of the poisonous lily of the valley and the poisonous autumn crocus. They can be distinguished by, among other things, the garlic smell, which is typical only of wild garlic.
Did you know that wild garlic cannot be dried—this would destroy its active ingredients? Therefore, the young wild garlic leaves and buds are only processed fresh.
Starting in March, you can collect the elongated, lanceolate, soft leaves, up to 25 cm long. Wild garlic is found primarily in shady deciduous forests, in humus-rich locations near rivers. As spring progresses, several stems of white, airy wild garlic flowers grow from the leaves. The individual flowers resemble small stars.
