First of the Year
It’s too early at our house, but a bit lower at altitude the Bärlauch is out. I think Americans call it wild garlic. It is a spring tonic. Just don’t use the similar-looking Lily-of-the-Valley leaves or the autumn crocus leaves, both of which will kill you.
Bärlauch will be found here in stores and restaurants in sausages and marinades and breads and sauces, and lots of other things for about a month. We pick our own, and put it in or on almost everything.
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