Wild garlic: Beware of mix-ups Poisonous lookalikes of wild garlic can have fatal consequences if consumed
What it's about:
Wild garlic is a wild plant that has been used increasingly in cooking in recent years. Its fresh leaves are suitable as an ingredient in herb quark, soups, sauces, or salads. Due to the great popularity, more and more people are heading into the forest to forage for the tasty allium plant themselves. For many, wild garlic season begins when the spring days in April become sunnier and warmer and the plants give off their characteristic scent. "The garlic-like smell is a typical distinguishing feature of wild garlic. Nevertheless, collectors repeatedly confuse the plant with poisonous lookalikes such as lily of the valley or autumn crocus," says Dr Yuri Bruinen de Bruin, head of the National Poisoning Register unit. Such mix-ups repeatedly lead to poisoning cases, some of which are fatal.
Wild garlic (Allium ursinum), also known as ramsons or bear's garlic, grows in herb-rich, shady and nutrient-rich deciduous and mixed forests, as well as in parks and floodplain forests. In spring, two rich green, lanceolate leaves sprout from the small bulbs, which can be used in cooking. However, the young leaves resemble those of the poisonous lily of the valley (Convallaria majalis) and the highly poisonous autumn crocus (Colchicum autumnale). Long-term documentation by the Poison Centres (GIZ) and the German Federal Institute for Risk Assessment (BfRshort forGerman Federal Institute for Risk Assessment) shows that mix-ups between these plants repeatedly lead to health impairments, some with serious consequences. Poisoning cases are particularly common throughout Europe in April and May, especially in Austria, Switzerland, and Croatia, but also in Germany.
The BfRshort forGerman Federal Institute for Risk Assessment therefore advises foragers to refrain from consumption if in doubt. To distinguish wild garlic from its poisonous lookalikes, it is usually sufficient to rub a piece of leaf between your fingers. If the characteristic garlic smell of wild garlic does not appear, the plant should be left where it is and hands should be washed thoroughly immediately. However, this test is not without risk: if the smell of leek from a previous sample still clings to your hands, it may lead to a false result. Wild garlic foragers should therefore be thoroughly familiar with all the plant’s characteristics in order to distinguish it safely from poisonous species.
However, there is a way to avoid the risk of poisoning without having to forego wild garlic. Wild garlic from controlled cultivation is increasingly available in food markets. It is also possible to buy plants from specialist retailers or grow them yourself on your windowsill or in your garden.
Further Information
The free BfR mobile app Vergiftungsunfälle bei Kindern“provides first aid measures for cases of poisoning and choking (german only):
https://www.bfr.bund.de/presse/bfr-apps/
Overview of publications on poisoning plants
https://www.bfr.bund.de/en/chemical-safety/product-notifications-and-poisonings/poisoning-reports-according-to-the-national-chemicals-act-and-the-poison-information-regulation/giftpflanzen/
About the BfRshort forGerman Federal Institute for Risk Assessment
The German Federal Institute for Risk Assessment (BfRshort forGerman Federal Institute for Risk Assessment) is a scientifically independent institution within the portfolio of the German Federal Ministry of Agriculture, Food and Regional Identity (BMLEH). It protects people's health preventively in the fields of public health and veterinary public health. The BfRshort forGerman Federal Institute for Risk Assessment provides advice to the Federal Government as well as the Federal States (‘Laender’) on questions related to food, feed, chemical and product safety. The BfRshort forGerman Federal Institute for Risk Assessment conducts its own research on topics closely related to its assessment tasks.