Naga Wild Garlic
Estimated Inventory, lb : 0
Description/Taste
Naga Wild garlic is comprised of elongated, slender stems and small bulbs averaging 2 to 4 centimeters in diameter and height. The bulbs have a broad base, tapering slightly toward the stalk, and have an overall ellipsoidal to pyriform shape reminiscent of a fig. The bulbs are also often sold still attached to their stalks, reaching anywhere from 15 to 35 centimeters in length. The stems and bulbs are enveloped in brittle, flaky, and papery layers and are found in variegated purple, ivory, and white hues. As these layers are peeled away, cloves are revealed, encased in a tough, smooth, and tightly adhered protective covering. These coverings are difficult to peel and showcase shades of brown and purple. The cloves are ivory to white and have a firm, crisp, and crunchy consistency. Naga Wild garlic releases a rich, savory, and pungent aroma and is revered for its fragrance. The cloves can be eaten raw or cooked and have a spicy, warm, full-bodied, and savory taste that lingers on the palate.
Seasons/Availability
Naga Wild garlic is typically planted in the late summer and is harvested fresh in the early spring. Once picked, the bulbs and greens are dried and stored in loosely tied bundles year-round.
Current Facts
Naga Wild garlic, botanically part of the Allium genus, is an indigenous, aromatic herb found throughout northeastern India, belonging to the Amaryllidaceae family. The soft-neck variety is typically smaller than other types of garlic commonly found in commercial markets but is renowned for its robust aroma and flavor. Naga garlic is considered primarily a wild species and is gathered from fields and forests. It is also cultivated on a small scale in home gardens and community village fields throughout northeastern India. The name Naga Wild garlic is a general descriptor used in English translations for the species. Throughout Nagaland, each tribe has its own name in a distinct dialect, such as Chümerie in Angami, Asutsüna in Sumi, and Lasüng in Ao. There are also regional names in other states of northeastern India, including Manipur and Assam. Naga Wild garlic is a traditional, specialty ingredient seasonally grown and dried for year-round use in culinary preparations and medicinal practices. The variety is produced in limited quantities and is mostly found in its growing regions. Throughout the year in Nagaland, it is common to see wild garlic tied in bunches using their long stems. These bunches are hung on drying racks in household kitchens, and bulbs are plucked from the bunch when needed for culinary and medicinal purposes. Bunches are also dried on rooftops in villages and later given to the community or sold as a source of income. Naga wild garlic is cherished for its strong flavor and freshness, said to have a bright hint of green, grassy notes. This flavoring is widely loved and sought out, customarily utilized raw in chutneys or cooked to develop a savory, rich taste in meat dishes.
Nutritional Value
Naga Wild garlic has not been extensively studied for its nutritional properties. Garlic cloves, in general, are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and phosphorus to repair tissues. Garlic also provides calcium to protect bones and teeth, zinc to guard against bacteria and viruses, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, vitamin C to strengthen the immune system, and other nutrients, including manganese, copper, folate, niacin, riboflavin, and vitamin K. In natural medicines, Naga Wild garlic is utilized for its anti-inflammatory, antibacterial, and antiviral properties. Cloves and their allicin content are incorporated into throat and respiratory health remedies, colds, and flu. They are also consumed raw to help with blood pressure and diabetes.
Applications
Naga Wild garlic has a robust, savory, and rich flavor suited for fresh and cooked preparations. The cloves are separated, peeled, and crushed into dishes to add flavor and aroma. Naga Wild garlic is treasured for its stronger aroma than commercially grown garlic and it is customary to use a mortar and pestle in Nagaland to release the oils of the cloves. Wild garlic is primarily reserved for chutneys and is often combined with Naga King chiles for a fiery, rich taste. The cloves are also incorporated into smoked pork or chicken dishes, curries, and gahlo, a rice porridge with many variations. In other regions of northeastern India, wild garlic is pickled and served as a condiment. In Manipur, the cloves are used to flavor soups, beef, fritters, rice dishes, and stir-fries. When freshly harvested, Naga Wild garlic greens can be used like chives and shredded or chopped into soups and salads. They are also served as a garnish. Naga Wild garlic pairs well with tamarillos, onions, winged beans, tomatoes, chiles, eggplant, and potatoes. Fresh wild garlic can be utilized immediately after harvest. It can also be dried and stored year-round for extended use.
Ethnic/Cultural Info
Naga Wild garlic is traditionally reserved for chutneys. Nagaland is a state in northeastern India comprised of sixteen tribes with unique culinary practices, cultural traditions, and lifestyles. Despite these differences, ingredients, such as wild garlic, are a common thread between the communities. In speaking with several members of the Sumi, Angami, and Ao tribes, wild garlic is prized for its aroma and flavor in chutney, a fresh condiment prepared daily. No meal is complete in Nagaland without chutney, and the small side is made from a mix of foraged herbs and staple market ingredients to create complex flavorings of spicy, sweet, sour, and fresh notes. Chutney has become a common term used worldwide and the origins of the dish are rooted in India. The name chutney is thought to be derived from the Sanskrit word “chaatni,” meaning “to lick,” and there are many legends surrounding its creation. One of the most prevalent stories involves the Mughal emperor, Shah Jahan. It is said he was recommended to eat a meal comprised of spicy, savory, and sweet elements that were also easy to digest when he was ill. The dish was served with a mint and coriander and a date and tamarind chutney. There are many variations of chutney, and in Nagaland, wild garlic is often mixed with tamarillos, chives, chiles, tomatoes, and other herbs to create a flavoring to be eaten throughout the entire meal. Chutney is believed to help aid in digestion and add a bright flavoring to meals.
Geography/History
Naga Wild garlic is a wild variety that is a descendant of ancient species with origins in Asia. Experts point to regions in Central Asia and China, and many types have been found naturally growing for thousands of years. Over time, garlic was spread throughout the world and became naturalized in the Early Ages. In many communities, these species are considered native to their regions as they have been present in the fields for many generations. Wild garlic is a general term for a variety prevalent throughout northeastern India, especially in Nagaland, Assam, Manipur, and Mizoram. The plant is foraged and grown on a small scale for culinary and medicinal use, and the bulbs and the leaves are the portions utilized. The wild garlic featured in the photograph above was sourced through a local market in Kohima, the capital city of Nagaland. Wild garlic is grown in the villages surrounding Kohima, notably in Jakhama, and is planted in fields by local growers. The variety is sold fresh in the spring and is also offered in dried forms for the remaining seasons. In Jakhama, the Community Seed Bank is preserving bundles of dried wild garlic as a form of preservation to protect the variety from disappearing. When in season, wild garlic is found in market stalls and through vendors until the supply has been entirely sold.
