About Garlic

About Garlic

Garlic is a herb and has been used as a food and medicine for more than five thousand years. It is a close relative to onion, shallot, leek and chive. The cloves are planted in the autumn, and harvested in the late spring. The cloves must be planted at sufficient depth. Garlic plants are usually very hard and are not attacked by pests or diseases.

Garlic are of two different types; hardneck garlic – grown in cooler climates and softneck garlic – grown closer to the equator. Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. Garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic neck should be clean and white with a dried neck and outer skin and quite firm under pressure. They should be discarded if they are soft or spongy or show signs of mould.

Some of the most important health benefits of garlic are

  • Lowers Cholesterol Level
  • Reduces Arthritis Pain
  • Reduces Weight
  • Inhibits Cancer
  • Prevents Hypertension
  • Combat Allergies
  • Treats Cough
  • Lowers Sugar level
  • Cures Toothache
  • Aids Digestion: Those who can tolerate the taste of raw garlic can take it in powder, flake or paste form. When consumed large quantities, garlic may cause stomach irritation, heartburn or flatulence.

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