Wild garlic belongs to the onion family. It primarily grows in forests or shady areas. The plant resembles lily of the valley in appearance, but in taste and smell, it is very similar to garlic. Wild garlic can also be cultivated in home gardens, although the cultivated variety is not as flavorful as the wild plant. Similar to garlic, wild garlic supports stomach and intestinal activity. Essential oils, valuable mineral salts, and a high vitamin C content make wild garlic a healthy delicacy. It is versatile in the kitchen. The Wild Garlic Cookbook by Andrea Kösslinger and Sibylle Reiter offers over 70 down-to-earth recipes that are easy to replicate. How do you preserve it? How do you use it in the kitchen? What health benefits does it have? The Wild Garlic Cookbook answers these and many more questions. It is perfect for anyone who already loves wild garlic or is curious about a new culinary experience.