Tulbalghia is an edible flower that is highly valued in today’s cuisine due to the smell and flavour it brings to recipes. It has a star shape, and it also smells and tastes like fried garlic. The flavour of the tulbaghia does not leave an aftertaste, and that is why many chefs use it as a substitute for garlic.
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Tulbaghia violacea or wild garlic. It belongs to the Alliaceas family, whose origin is in Africa. It is a perennial plant that grows in warm climates. This flower has a star shape and has a violet color. Its aroma and flavor are very distinctive: fried garlic.
The tulbaghia has a very powerful fried garlic flavor with the peculiarity that it doesn’t produce stomach acid. That is why many chefs use this edible flower as a substitute for garlic in their kitchens.
Its flowers are used to garnish salads. It combines with any salty dish. This edible flower can never be used with sweet due to its powerful garlic flavor. It is perfect for meats, fish, salads, purées, seafood, pies…
It has numerous medicinal applications, in addition to the same antifungal and antibacterial properties as garlic. Crushed tulbaghia leaves are used to cure headache and treat esophageal cancer. If they are smeared on the skin they scare away fleas and mosquitoes. The fresh bulbs are boiled in water and taken to clear up the cough. This bulb is also used as a remedy for tuberculosis and the destruction of intestinal parasites. Some people plant these edible flowers near houses since they repel snakes.
As a curious fact, the name of this edible flower honors Ryk Tulbagh, Dutch Governor of Cape in the eighteenth century.
From Innoflower we encourage you to take a look at our blog, where you will find not only articles about the world of edible flowers, but also simple recipes that you can make at home and surprise your guests.
Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!