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ail des Ours biologique lecabridor bienfaits et vertus herboristerie vitamine C

Bear garlic - the plant and its characteristics

The Cabri d'Or presents to you:

 Herbal Cabrist Bio Bear Ail


Bulk dry plant - organic

Common name - Latin name

Bear garlic -Allium Ursinum

Other names Wild garlic, wood garlic, alliary

Traditional virtues

Rich in vitamins C, depurative, hypotensive, antiseptic, hypoglycemic, dewormer.

Plant temperament nature

Hot and dry

Common use of the flower

Pesto, infusion, bread, potatoes, salad, soup, sauce, vegetables, grills, condiment.

Infusion preparation method

  1. Heat the water until boiling.
  2. Put the bear's garlic (1 tablespoon) to infuse between 5 and 10 min.
  3. Filter, suck with honey if you wish, and it's ready.


Description of the plant

When floating a smell of garlic in the spring in the forest, the bear's garlic is surely for something. It is easily naturalized and forms large rallies. Young leaves are used finely chopped on buttered bread, with fresh cheese or pesto. The floral buttons are tasty raw or prepared like capers. You can also appreciate its perfume with lamb, a salad or a simple pasta dish.

What are the vitamins brought by bears garlic?

Essentially vitamin C! Indeed, bears garlic is one of the plants in Europe richest in vitamin C. Good for the heart, the stomach and depurative, what to prepare for summer.



A unique garlic flavor with vegetable touches, more subtle than common garlic, is an excellent condiment good for health.


Special warnings and precautions

Cooking expert or not, if you want to try the adventure of cultivating this plant, here are some essential points:

  • 1. Do not confuse: If you want to harvest bears garlic in the forest or in your garden, be sure not to confuse its leaves with those of the colchics or lily of the valley which constitute a very toxic poison.
  • 2. To collect this plant:
    • Use a canvas or cotton bag for better preservation
    • Only harvest the large leaves you need by leaving the young shoots
  • 3. Finally, if you are cautious or if you do not have time, order bears garlic directly on our website ( !


How to use bears garlic in the kitchen?

  • Cuited:The leaves can be added to all dishes - always at the end of cooking. You can also integrate them into your savory pies before baking.
  • Floods:Finely chopped leaves or flowers can accompany a salad, be incorporated).

With what food can I incorporate into a mayonnaise or in butter (spread on a toast or used for cooking my garlic of bears?

  1. Bear garlic goes well with cheeses, red meats, fish, the majority of vegetables, almonds, gables and macadamia nuts.
  2. Bear garlic cook is garlic or spinach. All parts of the plant are consumed: leaves, floral pimples and flowers. Zero gachi and lots of possible variations.
  3. To vary traditional brushettas, surprise your gourmets with aBear garlic butter:100 grams of finely chopped leaves, mixed with 500 grams of softened butter and salt. Mix everything (little tip: you can keep it easily in the freezer).


Our products and labels

  • All our herbs and plants are organic certified.

AB Le Cabri d'OrLe Cabri d'Or, AB, Eurofeuille

  • There are two types of packaging in plastic -free krafts bags:
    • Small format: 15g
    • Large format: 40g


Example of a recipe: bears garlic pesto

Pesto bears le Cabri d'Or



Bear garlic

100 g

Pine nuts


Olive oil

2 to 3 tablespoons

Salt and pepper

A pinch



  1. Wash the bear's garlic and drain it before chopping it (you can chop it by hand or in the blender).
  2. Crush the pine nuts with a pestle and put them in a bowl with previously chopped bears.
  3. Add the olive oil and mix everything to get a porridge.
  4. Season with salt and lemon pepper and let stand.


Little tip:

You can prepare a large amount of pesto and then condition it in jars. It is then enough to fill them with olive oil to the brim so that the pesto is entirely covered with a layer of oil. Make sure you close your jars well. Keep the glasses cool and out of light. The pesto can thus be kept for several weeks. Consume immediately after opening.


For further…

It was the Celts and Germans who used this grass for medical purposes. After their hibernation, the bears also made them their feast. It was in the spring that this plant litter the soil of all the forests of Europe and North Asia.


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