Garlic

The garlic is a very old crop which is cultivated for its bulb, formed in the base of the leaves. It is highly appreciated in cooking for its pungent and characteristic taste, mainly used in the Mediterranean cooking. It has multiple medicinal properties, thanks to the sulphured substances contained in it.

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The garlic is a very old crop which is cultivated for its bulb, formed in the base of the leaves. It is highly appreciated in cooking for its pungent and characteristic taste, mainly used in the Mediterranean cooking. It has multiple medicinal properties, thanks to the sulphured substances contained in it.

Garlic is a very old crop that has been consumed since VI B.C. The plant belongs to the family of Liliaceous, and its scientific name is Allium sativum. It is cultivated for its bulb, formed in the base of the leaves, that may weigh up to 200g. This bulb or head is made up of small segments (cloves), in variable number from 2 to 10, wrapped in covers that protect them. The colour of these covers ranges from white to pink, being a characteristic to distinguish between two varietal types of garlic.

Garlic has been given medicinal properties since the Egyptians times. There exist various traditional recipes to treat depression, hypertension or even to cure warts.

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