Garlic or Allium Sativum as it is scientifically known belongs to the plant.
The plant is erect, and belongs to the same family as onions i.e. it is an annual herb. Entire plant that is the bulb, leaves, flowers are all edible though the cloves of the bulb are most popularly used. These are used either raw or roasted.
Early documents speak of garlic implying that it was grown in England, despite this it is not found in English cuisine.
It is medicinal ayurveda uses this extensively. Cherokee Indians use garlic as an expectorant. It is a potent antibacterial, antimicrobial and antifungal.
Medical use:
• In treating common colds, asthma and bronchitis. A study conducted in 2001 where 146 volunteers for 12 weeks 24 of the garlic users showed reduced attacks of common cold as compared to the 64 in the placebo group.
• Arthrosclerosis,
• It reduces cholesterol level as per the study conducted in 2009 comparing it with placebo.
• A possible reduction in cancer on regular intake of garlic was demonstrated by 19 studies in 2001
• Can cause vasodilatation
• Decreases platelet aggregation
• Regulates blood sugar level on regular use as in lowers homocystiens. This also helps in reducing the complication of diabetes mellitus.
Adverse effects being Halitosis, irritable bowel diahorrea, oral ulcers, anaphylaxis, thin’s blood particularly during pregnancy. It can also interfere with some drugs.
Storing garlic: has to be stored in a dry open container. If at all it has been stored in vegetable oil then refrigerating is a must to avoid Botticelli formation.
Cooking garlic: the thumb rule when cooking garlic is the finer it is cut the stronger is its aroma and flavour.
Raw garlic has maximum smell
When cooked whole the flavour mellows to a sweet, nutty flavour.
While sautéing beware for it turns bitter on slightest of over frying.
Growing garlic:
Garlic grows well with other plants and flowers. For symbolic or practical reasons it is sowed on the shortest day of the year. It needs plenty of sunlight, and should not be very damp.
Cloves should be planted 4” apart from each other, and rows should be 18” apart.
Tolerates a pH range between 5.5 acidic to 8.5 alkaline.
It is not commonly troubled by pests, though if the root turns pink then the growth is stunted.
Kingdom Plant
Angiosperm
Monocot
Order Aspargates
Family Alliacea
Subfamily Alliodeae
Tribe Alliene
Genus Allium
The plant is erect, and belongs to the same family as onions i.e. it is an annual herb. Entire plant that is the bulb, leaves, flowers are all edible though the cloves of the bulb are most popularly used. These are used either raw or roasted.
Early documents speak of garlic implying that it was grown in England, despite this it is not found in English cuisine.
It is medicinal ayurveda uses this extensively. Cherokee Indians use garlic as an expectorant. It is a potent antibacterial, antimicrobial and antifungal.
Medical use:
• In treating common colds, asthma and bronchitis. A study conducted in 2001 where 146 volunteers for 12 weeks 24 of the garlic users showed reduced attacks of common cold as compared to the 64 in the placebo group.
• Arthrosclerosis,
• It reduces cholesterol level as per the study conducted in 2009 comparing it with placebo.
• A possible reduction in cancer on regular intake of garlic was demonstrated by 19 studies in 2001
• Can cause vasodilatation
• Decreases platelet aggregation
• Regulates blood sugar level on regular use as in lowers homocystiens. This also helps in reducing the complication of diabetes mellitus.
Adverse effects being Halitosis, irritable bowel diahorrea, oral ulcers, anaphylaxis, thin’s blood particularly during pregnancy. It can also interfere with some drugs.
Storing garlic: has to be stored in a dry open container. If at all it has been stored in vegetable oil then refrigerating is a must to avoid Botticelli formation.
Cooking garlic: the thumb rule when cooking garlic is the finer it is cut the stronger is its aroma and flavour.
Raw garlic has maximum smell
When cooked whole the flavour mellows to a sweet, nutty flavour.
While sautéing beware for it turns bitter on slightest of over frying.
Growing garlic:
Garlic grows well with other plants and flowers. For symbolic or practical reasons it is sowed on the shortest day of the year. It needs plenty of sunlight, and should not be very damp.
Cloves should be planted 4” apart from each other, and rows should be 18” apart.
Tolerates a pH range between 5.5 acidic to 8.5 alkaline.
It is not commonly troubled by pests, though if the root turns pink then the growth is stunted.
Kingdom Plant
Angiosperm
Monocot
Order Aspargates
Family Alliacea
Subfamily Alliodeae
Tribe Alliene
Genus Allium
