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Garlic is a perennial plant that is cultivated worldwide. It is a member of the lily family, along with leeks, onions, chives and shallots. Its head, made up of several cloves, grows underground. Each clove is encased in a thin papery skin; the whole head is wrapped in several more layers of thicker skin. These individual cloves enhance the flavor of most foods.
Garlic was important in the culinary and medicinal.
Garlic can be used raw, fried, poached, roasted or sauced. It can be cooked either peeled or unpeeled. The only problem with Garlic is that you can smell for hours and even days after eating it. To eliminate this garlic breath try chewing Parsley immediately after eating Garlic, this should help. Garlic is more than good diet food - its great nutrition! Strongly scented bulbs are high in phosphorus, calcium and potassium and one clove daily contains seven calories.
Garlic is an antifungal herb and may help yeast infections. Garlic has a long history of use as an effective remedy for hypertension or high blood pressure. Garlic is an effective antioxidant that studies show may reduce stomach cancer. Garlic can be used as an antibiotic, antifungal and antiviral, and can be used to treat food poisoning, skin conditions and hemorrhoids.
Harvest the garlic about 6 months after it's planted. Every task, from planting to cleaning bulbs, is done by hand. Such methods enable us to maintain the premium quality.