Garlic

Garlic comes from the Orthodox word - to scratch. In everyday life they are called: chasnik, onion-garlic, smelly rose, garden garlic, ustoy.

Belongs to the onion family (Alliaceae).

Title in other languages:

• German Johannislauch,
• English garlic, common garlic
• fr. ail, ail commun.

It is a perennial herbaceous spicy plant. Type of onion. Amaryllis family. Onion subfamily.

Appearance features:

• It has a thickened rounded part of the stem (bulb) located in the ground with a fibrous root system. A slightly flattened "head" can be white, pale yellow, purple-pink, dark purple. The structure is complex, it consists of scaly sinuses, in which up to 50 onions are formed (popularly: “teeth”, “teeth”). Outwardly, the teeth are oblong, in the form of a month, covered with a dense "wrapper". With their help, garlic multiplies.
• The leaves are erect, flat, grooved, sharp at the ends, not more than one meter long. Each new leaf grows out of the inside of the previous one.
• Flowering stem 50-150 cm. Umbrella-shaped inflorescence consisting of flowers with six white or light purple petals. Doesn't have many seeds.
• The fruit is a box.

The main preference is given to:

• red;
• white garlic.

There are many other types, including:

• Chinese garlic (Chinese chives);
• rocambole (snake garlic, Italian garlic).

Garlic comes from Central Asia. It grows throughout Europe, in Kyrgyzstan, Uzbekistan, Iran, Turkmenistan, etc.

Garlic, like a spice, has long been loved by culinary specialists from different countries. It is used fresh and dried, as well as marinated, salted, fermented and heads and leaves.

In temperate zones, harvest begins in July - August, when the leaves and leathery film begin to dry out. Then the heads are dried, cutting off the leaves 5 cm above the bulb, and stored in a cool place.

Overripe garlic does not last long.

• widely used for health promotion
• popular vegetable crop
• the smell is strong
• burning taste

Nutritional value per 100 g: 149 kcal

The ratio of proteins, fats, carbohydrates: 17% | 3% | 80%

• Proteins: 6.5g (~26 kcal)
• Fats: 0.5g (~5 kcal)
• Carbohydrates: 29.9g (~120 kcal)

Vitamins:

• retinol
• group B
• vitamin D
• vitamin E
• vitamin C

Trace elements:

• iodine
• potassium
• sodium
• calcium
• magnesium
• selenium
• silicon
• phosphorus

It also contains other components:

• alcohols
• flavonoids
• glycosides
• hydrocarbon radicals
• organic acids and substances

• diuretic
• expectorant
• antiseptic
• antihelminthic
• antimicrobial
• anti-febrile
• anti-sclerotic
• anti-inflammatory

Watch a fragment of the program "Life is great!" about the benefits and uses of garlic - you will learn a lot of interesting things.

• peptic ulcer of the stomach and duodenum
• acute glomerulonephritis
• cholelithiasis
• nursing mothers
• epilepsy
• anemia

The juice of this spice is wonderful. It contains mustard oil, minerals, vitamins and flavonoids.Helps cleanse the body of toxins and mucus, enhances intestinal motility, stimulates appetite and secretion of gastric juice. It is used to get rid of pinworms, to treat hair and skin.

• as an independent dish of leaves or cloves: salted, stewed, fried, marinated
• goes well with meat and seafood;
• added to salads, soups, main dishes;
• as a spice in sausages;
• various sauces;
• in canning;
• garlic oil;
• garlic salt.

The spicy plant comes in various fractions: crushed, ground into powder, in the form of flakes.

4 cloves, mashed to a puree, are mixed with 2 yolks, with the juice of half a lemon and salt and pepper. Everything is whipped with a whisk, gradually adding 300 ml of olive oil. Cool down.

Black pepper, cloves, suneli hops, 1 tsp salt, 3 tsp sugar are mixed. A mixture of spices is diluted in 100 ml of water and 100 ml of vinegar, and boiled. Next, peeled garlic 0.5 kg is poured with boiling water for 5 minutes. Then it is poured over with cold water, folded into a jar and poured with chilled marinade. It is stored at a temperature from -1 to +6.

A spicy plant recommends using it for such ailments as:

• fermentative-putrefactive processes and parasites in the intestines;
• bronchial asthma and bronchiectasis;
• violation of motor activity of the stomach;
• low and high cholesterol in the blood;
• violation of the menstrual cycle;
• long non-healing wounds;
• arterial hypertension;
• lichen and insect bites;
• flatulence and dysentery;
• colitis and enterocolitis;
• gum disease;
• plague and cholera;
• skin diseases;
• atherosclerosis;
• avitaminosis;
• baldness;
• rheumatism;
• malaria;
• dropsy;

Watch the video of the program "About the most important thing" - you will learn all about the myths and real properties of garlic.

Mashed 40 gr. garlic pour a glass of vodka. After 2 weeks, start taking 3 times a day 15 minutes before meals. Single dosage - 5 drops.

Puree is prepared from 50 gr. garlic and 200 gr. knotweed. They are crushed in a meat grinder, salted, pepper is added and seasoned with vinegar.

A chopped or crushed spicy plant is wrapped in a bandage and applied to the affected areas for 10 minutes. The procedure is repeated for 4 days.

With a cut clove, trying to squeeze out the juice, they rub problem areas. Let dry and rinse off. The tool works if the hair follicles are alive.

Pull the stinger out of the bite, attach half a clove of mashed garlic. This will quickly soothe the pain and prevent swelling.

Mix 4 crushed cloves with 1 tsp of salt. Pour a glass of warm boiled water (in no case hot). Leave for 20 minutes and gargle every 2 hours.

It helps with a runny nose if you repeatedly inhale garlic phytoncides. It also kills bacteria in the mouth if chewed for a few minutes.

The use of a fresh plant helps to get rid of excess weight.Thanks to the allicin produced in the spice, the subcutaneous fat is burned. It stimulates metabolism, allows you to quickly process glucose, thereby successfully fighting obesity.

For this purpose, tea made from garlic and ginger is well suited during a diet. You can also add it to light vegetable salads.

• in the fight against insects
• as a disinfectant
• garlic juice is used instead of glue for paper (the surface is smeared with a cut slice)

Those in demand include:

• Spring: Rostov, Novosibirsk, Moscow, Kalinin, Flavor.
• Winter crops: Gribovsky, Hermidor, Lyubasha, Reliable, Gulliver, Broadleaf.

Spice is propagated with cloves or air bulbs-bulbs. In the first option, a high yield is immediately obtained. In the second, small heads are harvested first, and planting the following year produces large, full-fledged bulbs.

• Garlic can be spring and winter. Spring varieties are planted in light loamy soils, previously plowed and harrowed. Planted not deep into the ground, about 3 cm. The distance between the "lines" is not more than 15 cm. Between plants 7 cm.
• Winter varieties are planted in sandy loamy soils, plowed, harrowed and fertilized with mineral fertilizers. Superphosphate, potassium salt, ammonium sulfate are used as soil fertilizer. They are seated a little deeper than spring. In the northern part of Russia, garlic is planted in late September, covering the soil with humus to reduce moisture evaporation and reduce soil temperature fluctuations.

When caring for garlic, it is necessary to water it in a timely manner, loosen the soil, remove weeds, feed and protect from pests and diseases.Dying or yellowing of the leaves is not a disease, it may be due to low soil moisture. Fusarium can be attributed to diseases. Quite a dangerous fungal disease for garlic.

If the leaves turn yellow and are covered with a white-pink bloom of spores, this is the first sign of infection. Spores infect the bulb, causing root rot. Sick heads during storage are also covered with spores and rot. Fusarium not only reduces yields, but also threatens human health.

In some countries, it is used in a strictly defined amount. For example, in China and Korea, it is allowed to eat no more than 10 cloves per day.

• The introduction of garlic as a culture began 5 thousand years ago. Then he gained great popularity and based on it began to produce drugs.
• It was mentioned in the Bible, where it was said that people ate a lot of this spice until they went on wanderings. And in the Qur'an, the Messenger of Allah called for the use of garlic, as it was considered a panacea for 70 diseases. But it was forbidden to enter the mosque until its specific smell disappeared.
• Among Ukrainians, eating garlic was considered a sin, because according to legend, it grew into the teeth of a witch. Bulgarians consider it to be a sacred plant. And the northern peoples are like a plant of Satan. In the 7th century, the Russians protected cattle during epizootics by hanging garlic wreaths around their necks.
• Due to the swine flu epidemic in China, the spice was sold 40% more expensive than usual. Such an increase in price is a rumor that the spice destroys the infection.
• In Europe, and especially in the USA, a garlic festival is held every year. After this charity holiday, the collected funds are transferred to the treatment of sick children.