Garlic

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The garlic is one of the oldest cultivated plants. Its original home is unknown, however, it is assumed to come from Asia or India. Largest growers are: US (California) Spain, France, Italy and Egypt. With a worldwide annual production of 2.6 million tons, the garlic is one of the 20 most important vegetables.

Description:

The garlic bulb is built from up to 12 small cloves which are smooth and have a glossy white colour. The bulbs are covered in several layers of dry, white to reddish coloured skins. The individual cloves are covered in a paper-like skin. The most important substances are: Carbohydrates, fat, calcium, protein, magnesium, iron and the vitamins B1, B2 and C. In addition, garlic contains the sulphuric volatile oil "Allicin" which is responsible for the typical "garlic breath" after consumption. Garlic is one of the oldest natural medications.

Marketing :

Garlic is available year round and may be stored for up 7 months at 0 – 1° C and 65 – 75% relative humidity. A relative humidity above 75% should be avoided, it may cause rotting. Garlic may be kept in the refrigerator for several weeks, however, it will start to produce shoots.

Use:

Just a few examples for its utilization in the treatment of illness and physical complaints: High blood pressure, high serum lipid levels, high cholesterol, coughs and colds. In addition, garlic acts anti-inflammatory, against digestive disorders, antibacterial in stomach and intestines and even disinfects wounds.