GENERAL CHARACTERISTICSGarlic, whose scientific name is Allium sativum L., belongs to the family of Liliaceae (according to some botanists to that of Amarillidaceae) and is native to Central Asia.
It is a herbaceous, perennial plant (but is grown as an annual), bulbous, and is grown virtually all over the world.
It is equipped with numerous roots cordiform, superficial leaves of the garlic are basal, enveloping the stem. THE flowers, when they are formed, they are carried by flower stems from 40 to 80 cm high which carry an umbrella-shaped inflorescence at the top. The flowers are small carried by short peduncles, are white tending to red-pink and often do not open and still aborb in the bud. The seeds are formed very rarely.
The part we use of garlic is the bulb (or head or head) enclosed by a dozen leaves.Each bulb contains from 6 to 14 cloves or wedges tight together and covered with menbranose scales.
If you want to know how to grow it, go to this page.
Garlic is made up of numerous sulfur components among which the most important is allyl disulfide.
A substance was isolated from the steam distillate, theAllicin(it is a thiosulfonate) which is responsible for the typical garlic smell.
Allicin is created when the cloves are crushed or cut and is formed following the reaction of alliin (cysteine sulfoxide) which interacts with the enzyme alliinase giving different products among which allicin is the major representative (about 70% ) with marked bactericidal properties.It also contains a good supply of proteins, a high quantity of Potassium, enzymes, Vitamins A, B1, B2, PP, C, mineral salts and trace elements.
The properties of garlic are numerous and can be summarized as follows: hypotensive and cardiovascular action by stimulating the heart and facilitating circulation, expectorant, antiseptic, antibiotic, antimalarial, antinicotin, hypoglycemic (to improve the conditions of diabetics).
It is the most powerful natural bactericide known.
USED PARTS OF THE PLANT
Bulbs of garlic are used.
Collection garlic is carried out when the leaves are almost completely dry, weeding out the plant and leaving it in the ground to dry for about a week, after which they can be used normally after having cleaned the bulbs of the external sole, leaves and roots. Very often the garlic bulbs come together in bunches by intertwining the leaves to form the characteristic braids.
If the environment is dry, they can be kept for 6-7 months
HOW TO USE IT
Bulbs are used in food and also as an infusion or decoction for rheumatic pains, intestinal worms, fever, high blood pressure and bronchial catarrhs.
Externally it is used chopped for neuralgia or as a poultice to fight warts and corns.
Garlic extract is widely used in the pharmaceutical industry for the preparation of products to combat high blood pressure.
The use of garlic in the kitchen is well known. In all countries of the world this extraordinary plant is used to flavor a large part of foods.
Garlic has been known since ancient times and the earliest known citation so far was found in the Codex Ebers an Egyptian papyrus dated 1550 BC. various medicaments to be made with garlic to combat insect bites, headaches and pains in general were mentioned.
Garlic is not indicated for those suffering from low blood pressure, dermatosis, for those with intestinal and stomach problems and for liver patients.
LANGUAGE OF FLOWERS AND PLANTS
See "Garlic - The language of flowers and plants"
The garlic (Allium sativum L) belongs to the Liliaceae family. Some scholars, however, due to the shape of the inflorescence, insert it, like the onion, in the Amarillidaceae family.
Thanks to its properties, it is useful for the immune, respiratory and circulatory systems and against colds and flu. Let's find out better.
> 1. History of garlic
L'garlic it is a plant known since ancient times so much so that it was already used by Egyptians in the III millennium BC and, subsequently, by Greeks, come on Romans, Chinese and Indians.
The cloves today have been used since ancient times as a condiment for food. Used raw in salads or added to sauces, stews, fish or vegetable dishes. Also widely used in the preparation of sausages (garlic salami) and in the canning industry for appetizers in oil and vinegar.
Today the garlic plant is grown on all continents and is well known for its culinary use. In Italy it is grown mainly in Campania, Emilia-Romagna, Veneto and Sicily. It is a hardy perennial, grown as an annual.
Garlic has a respectable medicinal reputation. Great for flu prevention , skin diseases, colds and foolproof intestinal disinfectant.
A clove of garlic is a reservoir of highly effective healing active ingredients such as allicin, sulfur, B vitamins. It has antihelminthic properties against roundworms and pinworms, antimucolytic, hypotensive, expectorant, digestive, carminative, antiseptic, hypoglycemic.
The role of this plant in the regularization of cholesterol and triglycerides and in the improvement of the relationship between LDL cholesterol and HDL cholesterol, i.e. between bad lipoproteins, which favor the formation of cholesterol deposits in the arterial walls, and good lipoproteins, i.e. those that work as tiny arteries sweepers, removing harmful accumulations of cholesterol.
Notable "spicy" properties are also recognized in garlic: it would help to maintain an active and healthy sexuality, being a food with aphrodisiac properties, above all thanks to the positive action it exerts on circulation in general.
Furthermore, for every 100 g of this product we have:
Intestine, immune system, cardiovascular system, respiratory system
It is said that thegarlic raw leaves that flavor that, the next morning, would spread any interlocutor. In reality, in this case, as in many other circumstances of life, it is necessary to know how to rely on your common sense and not to overdo it.
While it is true that a clove of raw garlic taken every day and for long periods can cause irritation to the intestinal walls and damage blood cells, moderate consumption can only improve general health.
Maybe avoid taking the precious clove before a meeting or a gallant meeting.
If you want to enjoy its properties to the full, you can prepare a decoction of garlic or one simple bruschetta. Its penetrating flavor is enhanced in the so-called garlic soup, typical first course of Catalonia and Spain, based on bread, cold-ground red pepper, eggs.
If then it is true that simplicity rewards, with a classic spaghetti with garlic, oil and chilli feast on good humor and nutrients. Boil the water over high heat, after cutting the garlic into slices. In a large pan, slide a homogeneous veil of extra virgin olive oil and, over low heat, fry the garlic cut into thin slices and the chopped chilli.
When the garlic has taken on a strong golden color, add a little salt and turn off. Retire, add a sprig of chopped parsley. Boil the spaghetti al dente, drain and season hot. Accompanying wines: Gavi DOC, Frascati “Secco” DOC, Leverano Bianco DOC.
Garlic, medicinal properties and healing powers of an exceptional food, Bernard Jensen, Macro Editions, July 2004.
Numerous garlic-based preparations are available on the market, with often very different concentrations of active ingredients.
To orient yourself better it is always necessary to pay attention to the indicated percentages of alliin and allicin: the higher they are, the greater the probability that the other components of which garlic is rich are also present.
The closest product to the starting drug is dried garlic powder, which is usually sold in capsules.
However, essential oils obtained by steam distillation, or macerated obtained by extraction of the ground bulbs with vegetable oils and packaged in soft gelatin capsules can also be found on the market: these products have proved to be practically ineffective.
As we mentioned earlier, the ideal would be to consume raw garlic to take full advantage of all its benefits. Even if we are used to cooking garlic, we must remember that in doing so it loses up to 90% of its properties.
An alternative is to take it through tablets, extracts or as a puree, which helps to preserve most of its beneficial properties. However, experts advise the consumption of raw garlic, as it is the most effective way to take advantage of all its benefits and, moreover, it is much cheaper.
Many do not like to use raw garlic, because it makes the breath heavy and it is not easy to get rid of it. Nonetheless, there are several home remedies to combat bad breath and not have to stop using garlic.
For example, you can chew parsley leaves, fresh mint or celery, which are able to neutralize the smell thanks to their high chlorophyll content. After chewing these leaves, the ideal would be to finish cleaning the mouth with a solution of water and a few drops of lemon.
So what do you think about using garlic to improve your health?
It is important to make one concept clear: there are many compounds or tablets that progress presents to us in order to avoid the olfactory effects due to the consumption of garlic.
To keep the healing properties and carry out your own benefits on the human body, it must be eaten raw. If we are really bothered by the smell, we can resort to remedy always valid of the grandmother. Chew slowly 2 roasted coffee beans.
So go ahead with garlic on the table, raw, squeezed on salads or chopped with a few parsley leaves. Excellent rubbed on slices of homemade bread with a thin layer of extra virgin olive oil of olive.
If you want to see its uses are infinite. I think the only limit is represented by the imagination of those who prepare it.
Those who are convinced they cannot bear or digest it could start with very small doses. Then the quantity is gradually increased. It's a proven method which often gives good results.
Natural remedies and garlic supplements to benefit from its properties
To benefit from the properties of garlic, some can be prepared natural remedies and it can also be found in some food supplements. Obviously, the benefits of garlic can also be found when it is an ingredient in the kitchen.
To take advantage of the properties of garlic, the part used is the bulb, fresh or dried. It is harvested in September-October, when the leaves are dry.
Even if thegarlic raw it is more concentrated in active ingredients, the flavor can be very strong and, due to bad breath, can be "antisocial".
To limit bad breath of garlic you can chew coffee beans or aromatic leaves such as sage, mint and parsley or you can eat a few slices of apple.
There are also some food supplements that allow you to take advantage of all the properties of garlic in a practical and quick way and without the problem of taste and smell.
Garlic supplements may contain dry extract and may be recommended if you do not digest garlic or if it bothers the smell.
Best Medicament has selected for its readers a good garlic supplement at a great price: High quality garlic supplement
For lovers of herbal medicine and to take advantage of the properties of garlic, it is also possible to prepare some simple ones natural remedies.
It is easy to meet thewild garlic in our parks but since it can be confused with poisonous plants we invite you not to do the DIY but to buy it.
L'wild garlic it is contraindicated in pregnant women and children. We also suggest you consult your doctor if you suffer from specific ailments.
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The information contained in this article is intended for informational and informative purposes only and must not be understood in any way as a diagnosis, prognosis or therapies to replace any pharmacological ones that may be in place. In no case do they replace specialist medical advice. The author and the site decline all responsibility for any unwanted reactions.