March’s fresh produce is exactly what your body needs after a vitamin-poor winter — add a healthy dish to your daily meals to invigorate you and boost your energy.
Wild garlic — also called levurda, kolba, or wild leek — has strong health benefits that help the body recover after winter.
The young greens that appear as soon as the snow melts have bactericidal properties and strengthen the immune system, so a wild garlic salad is an excellent choice for fighting spring vitamin deficiency.
Ingredients
- wild garlic — 150 g;
- radishes — 100 g;
- cucumber — 1 piece;
- eggs — 2 pieces;
- green onions — 1 bunch;
- sour cream — 1 tbsp.
How to make the radish and wild garlic salad, step by step
- Wash and dry the wild garlic, radishes, cucumber, and green onions.
- Hard-boil the eggs and cool them.
- Cut the cucumber and the hard-boiled eggs into cubes, slice the radishes thinly, and chop the wild garlic leaves and the green onion tops. Salt and mix all the ingredients, then add the sour cream to the salad with wild garlic and cucumber. Radish salad with sour cream makes a great base for combining with spring greens.
Pro tips for this wild garlic salad
- Dress the spring wild-garlic salad with sour cream, yogurt, or mayonnaise.
- Use thick sour cream (15–20%) or sour cream mixed with a little mustard for the best flavor in a wild garlic and egg salad.
- To boost flavor in a salad with green onions and radishes, add hard-boiled eggs and dill.
- Chop the ingredients for the wild garlic salad right before serving.
- Salt the salad just before serving to prevent the ingredients from releasing too much juice.
- Add boiled mushrooms and fried onions to the wild garlic and egg salad for a richer composition.
Q&A: Uses and benefits of wild garlic
What can you make with wild garlic?
You can make salads, spreads, and soups with wild garlic. You can also use it as a filling for pies.
What are the benefits of wild garlic in salads?
Thanks to its high content of vitamin C, phytoncides, and essential oils, this early-spring superfood boosts the immune system and destroys viruses and harmful bacteria. Eating wild garlic raw in salads provides the most benefit. As a source of iron, iodine, fluoride, and vitamins C, A, and B, wild garlic fights vitamin deficiency, helps overcome fatigue, stimulates appetite, improves digestion, and helps prevent atherosclerosis — it cleans blood vessels, lowers blood pressure, and helps normalize cholesterol levels.
