Lowers high blood pressure, prevents atherosclerosis or a beneficial effect on the entire cardiovascular system and relieves insomnia and headaches.
Ramson (Allium ursinum) is known as buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear’s garlic, also called poison killer. Since olden times, it was thought to be a very healthy plant and one of the best for bloodpurification, liver and the digestive system. It has a very strong effect on intestinal parasites and prevents infectious inflammation of the intestinal lining.
Lowers high blood pressure, prevents atherosclerosis, also has a beneficial effect on the entire cardiovascular system. With the help of wild garlic, headaches and insomnia can be eliminated, and to facilitate breathing bronchitis. It has an antibacterial effect, and helps wounds heal faster.
Biochemists argue that ramsons even healthier than garlic, and because of the abundance of alin which is under the influence of oxygen turns into allicin, wild onions rejuvenates blood vessels and makes them elastic. Ramson is abundant and essential oils, valuable mineral salts, sugar, vitamin C, carotene…
The famous German herbalist, Johan Kincle, particularly emphasized the value of wild garlic, noting that people would be completely healthy if they would eat it regularly.
Ramsons can be consumed as fresh salad, combined with lettuce, and can be used as an addition to soups. Wild garlic leaves are harvested until the plant has blossomed, and the bulbs collected in summer and autumn months are used for making various medicinal preparations.
For a complete recovery of the body and healthy appearance, it is needed to intake daily the leaves of this plant for a period of two to three weeks.
1.Tincture against hypertension
Against the blockages of blood vessels and high blood pressure, doctors recommend National tincture of wild garlic bulbs.
Tincture is made by cleaning 250 grams of bulbs, and placing them one by one in a glass bottle, in which you previously poured three to four fingers of brandy,40 degrees of strength. Bulbs need to be crushed by a wooden spoon, then the porridge you have, transferred into a dark glass bottle, and the rest of the brandy poured up until one liter.
The bottle should have enough room for the occasional shaking and stirring with a stick. After 14 days at the room temperature, process is completed and then the content should be strained through cheesecloth, preferably kept in the refrigerator in a sealed bottle. It is recommended to take one teaspoon (10 to 20 drops) of tincture every morning and evening, mixed with half a cup of milk or yogurt. If milk is taken, it shouldn’t be hot.
Handfuls of chopped wild garlic put in a bowl and mix with 250 grams of white flour. Add whole wheat flour as much as the white, and two teaspoons of salt and two tablespoons of oil. In the cup, on the side put 20 grams of baker’s yeast and one teaspoon of sugar to acetify, and then add the baker’s yeast into the flour and knead. Allow it to rise, then knead the dough and transfer it to a baking sheet. Leave for half an hour to rise, then put in the oven and bake at 220 degrees for 30 minutes.