GARLIC

GARLIC

Garlic (Allium Sativum), belongs to the family of liliaceous, is a very old crop which is cultivated for its edible bulb, formed in the base of the leaves that may weigh up to 200g. The bulb or head is made up of small segments called (cloves) in variable number from (2-10 cloves), surrounded by covers (coloured or uncoloured) that protect them. The colour of these covers ranges from white to pink, being a characteristic to distinguish between two varietal types of garlic, the joint of the disc, teeth and covers is called garlic bulb or commonly head.

Garlic is used widely as a flavoring in cooking because of its pungent and characteristic taste but it has also been used as medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.

Throughout history in the Middle East, East Asia, and Nepal Garlic has been used to treat bronchitis, high blood pressure, tuberculosis, liver disorders, dysentery, flatulence, colic, intestinal worms, rheumatism, diabetes and fevers.

Currently, garlic is widely used for several conditions linked to the blood system and heart including atherosclerosis, high cholesterol, heart attack, coronary heart diseases etc.