As soon as the distinctive, pungent smell of garlic wafts through the damp deciduous forests, we know: the season has begun. So you can gather your harvest in complete relaxation during a spring walk this weekend, we’ve scouted out the city and its surroundings for you. So get ready, lace up your hiking boots, grab a bag, and let’s get going.
We’ll show you where the green carpets glow deep in the forest and how to avoid turning your healthy spring pesto into a trip to the ER.
Where you can fill your bag in peace
In Schwarzenbergpark in Neuwaldegg, all you have to do is keep your eyes open. Right along Schwarzenbergallee, wild garlic grows in abundance on both sides of the path. All the way at the back, on the ascent toward Hameau, you’ll usually have the sprawling area almost entirely to yourselves.
A true paradise deep in the 10th district is the Löwygrube. Right on the edge of the Laaer Forest , wild garlic grows in abundance.
If you’re more drawn to the west, head to Dornbach in the 17th district. Around the historic Eselstiege and right along the city hiking trail, the herb thrives in huge quantities.
The north has plenty to offer, too: Start at Bisamberg on the Stammersdorf side, ideally at the Sendergasse parking lot. If you walk cross-country into the sparse woods there, you’ll quickly find spots that are absolutely packed with wild garlic.
If you don’t mind a short drive, head south to Perchtoldsdorf. Deep in the Föhrenberge mountains, far from the well-known heathland trails, massive, untouched wild garlic fields are waiting to be discovered by you.
Deadly lookalikes: How to stay safe
Before you head out all fired up, you need to look closely while picking. Every year, people end up in the hospital because they mistake wild garlic for highly toxic lily of the valley or autumn crocus. The smell test — rubbing the leaves between your fingers —is a handy trick, but it’s not enough if your hands already smell strongly of garlic after picking just the first leaf.
Be sure to pay close attention to the botanical details while foraging. Real wild garlic can be identified by the fact that each leaf has its own distinct, clearly recognizable stem. Additionally, the underside of the leaf is always matte.
The situation is quite different with the poisonous lily of the valley. Here, two leaves usually grow on a single stem, and the underside of the leaves shines brightly in the sunlight. Even more treacherous is the poisonous autumn crocus. It usually sprouts directly from the ground without a visible stem, and the leaves often curl around each other.
Our tip for the perfect harvest
It’s best to start your tour from mid-March to early May, before the characteristic white flowers bloom. As soon as wild garlic blooms, it channels its energy into the flower, loses a lot of its aroma, and the leaves taste slightly bitter.
