German Herbalist Reveals The Plant Stronger Than Garlic! Wild Garlic Is Healthier For You! (RECIPE) – Health Cancer Cure
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German Herbalist Reveals The Plant Stronger Than Garlic! Wild Garlic Is Healthier For You! (RECIPE)

Wild Garlic

The plant wild garlic (Allium ursinum), also known as bear leek, wood garlic or bear`s garlic, in 1992 has been declared as the medicinal plant by some European associations.

Wild Garlic grows wild in the forests but of course, it can also be grown in the garden.

Gardening of wild garlic is a very good idea because this plant has an exceptional healing property with a wide range of medicinal properties.

Use wild garlic instead of garlic if it`s possible

Wild garlic is a plant that reminiscent of the famous medicinal garlic with its smell and taste and contains many active substances found in garlic.

As for us people, spring is the time for recovery of the harmful impact of severe winter food and wild garlic is ideal for this because it purifies the blood, gall bladder, liver and the digestive system.

It stimulates digestion in the stomach and intestines and sometimes is used to treat intestinal parasites

in children.

Since ancient time this plant is known as an extremely medicinal herb and one of the best for purifying our body organs.

It lowers high blood pressure, prevents atherosclerosis, or a beneficial effect on the entire cardiovascular system.

With the help of wild garlic can eliminate headaches and insomnia, to facilitate breathing bronchitis and helps wounds heal faster.

Biochemists claim that the wild garlic is healthier than garlic, but because of the abundance alliin who is under the influence of oxygen turns into allicin.

Thanks to the high content of allicin curative factors present in this plant it has very similar characteristics like garlic.

This plant rejuvenates blood vessels and makes them flexible.

Wild garlic is abundant with essential oils, valuable minerals, sugar, vitamin C, carotene, etc.

As garlic, it has an antibacterial, antiviral and antiseptic effect.

It works to lower blood pressure, therefore, protects against cardiovascular disease and stroke.

Extract of wild garlic is an excellent natural remedy for diseases of the respiratory tract such as an accumulation of mucus in the lungs, such as bronchitis, because it facilitates expectoration of mucus.

The famous German herbalist Johan Kincl particularly emphasized the value of wild garlic, noting that people would be completely healthy if they eat this plant regularly.

You should know that the leaves and bulbs of this plant are useful and healthy in fresh form.

Dried plant doesn`t have the same health benefits.

The leaves are harvested while the plant does not bloom, but the bulbs collected in the summer and autumn are used for making various medicinal preparations.

Therefore, you can store wild garlic in the freezer or in the form of tinctures.

Of course, it is best to eat the young leaves as a salad in the spring.

It is useful to know that wild garlic bulbs can benefit throughout the year.

If you want to enjoy and use health benefits of this plant all year round, you can make a tincture.

Tincture of wild garlic – easy recipe

Ingredients you need for the recipe:

– 250 grams bulbs of wild garlic

– 1 liter of grape brandy

Preparation of the recipe:

Squeeze the bulbs in a wooden or ceramic container but is necessary to use a wooden spoon.

Squashed bulbs put in a glass container, preferably in a bottle of dark glass and pour grape brandy inside the bottle.

Allow to stand for 14 days in a dark place at room temperature and during this period shake bottle daily, at least once a day.

The fifteenth day of your tincture is ready.

Then strain a mixture through double-layered gauze, pour into a clean glass bottle with good cover and keep it in the fridge.

Tincture wild garlic has been recommended as a natural remedy for lowering blood pressure and treatment for clogged of blood vessels.

It should be consumed one teaspoon (10-20 drops), twice a day (morning and evening) together with 1 dl of cold or lukewarm milk (not hot).





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