Some people dislike garlic for its specific flavor and aftertaste.
But, firstly, it is easy to get rid of this “problem” even at home
, and secondly, there are so many useful properties in garlic that “garlic
flaws” are completely lost against their background.
Garlic preparations can lower blood pressure, prevent the
formation of vascular plaques, have a detrimental effect on some
cancer cells, save them from ionizing radiation, and in some cases
replace antibiotics. And this is not a complete list of what
you did not know about garlic yet.
The beneficial properties of garlic
Composition and calorie content
Raw garlic contains (per 100 g) .
Calories 149 Kcal
Garlic contains many
useful substances and is a fairly high-calorie product. On the
one hand, you shouldn’t worry about excess weight at all,
because because of the pungency, this vegetable is usually consumed in small
quantities. On the other hand, it is considered a powerful
appetite-booster.
Medicinal properties
In addition to the presence of such important substances as potassium,
calcium, phosphorus, vitamins of group B and C in the composition of garlic , it boasts a
high content of selenium, manganese, iodine, sodium and essential oils.
It is difficult to overestimate their importance to humans. For example, selenium
protects the body from cancer and thanks to it,
thyroid hormones are produced . Manganese is involved in a huge number of internal
processes, and is also indispensable for the incorporation of calcium into bone
tissue. Vitamin B6, among other things, affects the functioning of the central
nervous system, namely, it contributes to the production of serotonin.
Moreover, there are components in garlic that make it special
– phytoncides. These are volatile substances that help the plant
fight against harmful microorganisms and some insects.
Due to this, garlic provides bactericidal, anthelmintic
and fungicidal effects.
The antiparasitic properties of the vegetable have been recorded by scientists from
different parts of the world. Here are just the experiments were carried out so far exclusively
on mice and guppy fish. It is assumed that garlic
should have a similar effect on the human body, but without consulting a
doctor, it is better not to resort to such treatment, because an excess of
phytoncides in the body can lead to serious poisoning.
As for colds, the research results are
encouraging. Scientists are confident that the phytancides and essential oils
contained in garlic have antiviral and antibacterial
effects. As a result of one recent study, it was found
that a group of people who regularly consumed garlic had
three times less colds than those who did not consume garlic. Also, with the use of
this vegetable, the duration of the disease turned out to be less.
Among other things, garlic has a positive effect on the functioning of the cardiovascular
system. Its regular use helps to stimulate
hematopoiesis, as well as reduce cholesterol and blood
pressure (by an average of 5 mm Hg). According to research results,
garlic increases fibrinolytic (anti-thrombotic) activity,
which decreases with atherosclerosis and myocardial infarction . …
The rate of
blood flow to the genitals and pelvic organs of a man also depends on the condition of the arteries and blood vessels . And endurance
largely depends on the ability to absorb oxygen transported by the
blood. Since garlic actively affects both the
processes of hematopoiesis, and the ability to absorb oxygen, and
blood viscosity, its effect on sexual
function in men should not be underestimated . In addition, this vegetable promotes
testosterone production , which increases male libido.
Finally, modern biochemical studies have revealed the
organic compound alliin in the composition of garlic, which is found in the cytoplasm.
When you bite or cut a clove of garlic, cell integrity is
compromised and alliin reacts with the allicinase enzyme
in the vacuoles to form a sulfur-containing substance
called allicin. It is allicin that gives garlic its spiciness and that
notorious smell. It is interesting that in the body this element is
not absorbed, but is excreted by any means – with breath, urine,
then.
Despite this disliked odor that is difficult to
get rid of, allicin may help prevent the risk
of lung cancer. According to research by Chinese scientists,
eating a head of garlic twice a week reduces the risk of
cancer by 44%, even in those people who are at risk (for example,
smokers) . … As a powerful antioxidant,
allicin kills tumor cells and reduces the likelihood of infections
in the mouth and on the mucous membranes of the respiratory tract.
In medicine
Today the pharmaceutical market offers several
herbal medicines based on garlic. First,
it is a natural dry powder of garlic bulbs in capsules .
It is indicated to drink it for hypertensive diseases, atherosclerosis,
colds, dysbiosis,
impotence,
and also as a prophylaxis for myocardial
infarction. This drug is sometimes also taken as part of a comprehensive
treatment for cancer. The course of admission usually lasts 2-3 months.
Despite the fact that the drug is natural, it is
imperative to consult a doctor before use .
Another common remedy is tincture of garlic .
It is usually taken for acute infectious and inflammatory
diseases of the respiratory system (bronchitis,
rhinitis,
tonsillitis,
sinusitis,
pneumonia),
atonic constipation, atherosclerosis, enterobiasis. In addition, the tincture is
used externally for dermatitis,
pyoderma or purulent wounds. It also helps to relieve itching,
contributes to the fight against calluses and calluses, and has a
depigmenting effect on the skin. The method and frequency of using the
tincture must be regulated by the doctor.
In folk medicine
For a long time, garlic was known as a powerful healing agent,
and the ancient Egyptians did not even eat it for some time,
but used it exclusively for the treatment of various diseases. Until
now, in many countries of the world, garlic is one of the main
components in traditional medicine recipes. For example, in India, this
vegetable is used to treat asthma, the
French are saved from the flu, the
Germans are from tuberculosis.
In Italy and Spain, traditional healers recommend treating
intestinal diseases with garlic, and Afghans consider it useful
for mild ailments and fatigue.
In our folk medicine, this vegetable is used in the treatment of a huge
number of ailments, but the main thing to remember is that garlic is a spice,
not an independent food, and even less a self-sufficient medicine.
It can be used for treatment in combination with other drugs
and only with the approval of a doctor. Since garlic is a very caustic
vegetable, you need to be careful not to overdo it, otherwise
you can get serious burns to the mucous membranes and skin.
You should also remember that you need to very carefully give garlic to
children. Even in the absence of allergies, a large amount of this
vegetable can cause severe pain in the gastrointestinal tract.
The most popular among the people are prescriptions for medicines
for the common cold. So, traditional healers are advised to drink garlic
broth for coughing and sore throat. To prepare it, you need
to bring 1 glass of water to a boil, add a quarter spoon of chopped
garlic and boil for 5 minutes over low heat. Let the broth cool,
strain it through cheesecloth and drink half a glass once a day.
With a runny nose, it is recommended to breathe an infusion of garlic. To carry out
such an inhalation, you need to crush several cloves, pour a glass of
water and keep on low heat for 20 minutes, inhaling vapors.
Note that garlic beads loved by many grandmothers from viruses,
alas, do not save and do not cure. The only benefit from them is
that they insignificantly, but still reduce the concentration of
viral particles around a person in the first few hours of wearing the
“jewelry”.
According to traditional medicine recipes, garlic is also great
for treating poisoning. It is necessary to boil
three cloves of garlic and several small pieces of
ginger in one liter of water for 10 minutes .
It is necessary to prepare and drink the drug after the onset of the first
bouts of nausea. However, getting carried away with such a drink is categorically
Not recommended.
In case of wasp, bee or mosquito bites, traditional medicine has a
recipe for garlic compresses. To do this, you need to grind several
cloves, mix them with a small amount of warm water and rinse
the bite site or wound with this mixture, and then make a
compress from this liquid . You can also briefly apply the
cut teeth to the affected area , but this method can lead to skin burns.
To improve erectile function, men are advised to use
garlic tincture. It is made at the rate of 1 kg of vegetables per 0.5
liters of vodka. Chop the garlic and add alcohol. Then
close tightly and let it brew in a dark place for a week.
After that, strain the mixture through cheesecloth and take 1
tablespoon three times a day.
You can also bring 200 ml of white wine to a boil with
3-4 crushed garlic cloves. After cooling, the liquid is poured
into a glass bottle, closed and left in a dark place.
Men need to take this medicine half an hour before meals, 1 teaspoon
three times a day. Usually, the course of treatment is three days, after which
it is necessary to take a 10-day break and then repeat the
procedure again for another three days.
In oriental medicine
In the traditional eastern classification of food, garlic is classified as a
warm food that improves metabolism and stimulates the
digestive process. In China, this vegetable is used to treat
diseases associated with the respiratory and gastrointestinal tract. He is also considered a
good helper in the fight against rheumatism
and vitamin deficiency.
Moreover, garlic is used to prevent hair loss.
In search of a remedy to prevent complications after severe
burns, the
Chinese physician Shu Rongish turned to ancient Chinese and Greek
herbalists who helped him create a recipe for a raw ointment for burns.
The main task of this balm is to disinfect and restore nutrition to
damaged skin. The doctor does not reveal the secret of his recipe,
but it is known that one of the main components of his remedy is garlic.
Besides it, there is also honey, salt and sesame
seed.
It is also interesting to note that in 1971, during research
in Tibet, ancient clay tablets were found in a Buddhist temple.
Having deciphered them, scientists discovered a recipe for rejuvenating the body, the
main ingredient of which was garlic . …
In scientific research
A recent medical study at Johns Hopkins University
(USA) showed the effectiveness of garlic essential oil in the fight
against
Lyme disease. Despite the fact that conventional
antibiotics can cope with this disease , in 10-20% of cases, patients note the manifestation of symptoms
(joint pain, fatigue, etc.) after undergoing a course of treatment.
Scientists agree that dormant
bacteria remain in the human body , which can be activated, for example, against the background of stressful
situations. During the experiments, garlic essential oil killed pathogenic
microorganisms within 7 days . …
The beneficial effects of garlic on the functioning of the cardiovascular
system were noted back in 2007 studies . …
Then it was found that the interaction of components of garlic
with red blood cells leads to vasodilation, as
well as a decrease in
blood pressure. Continuing to study the mechanisms of action of
garlic on the body, a scientist at the University of Los Angeles recently
found that garlic extract successfully breaks down soft
plaques in the arteries in patients with metabolic syndrome, which
causes hypertension. In addition, the drug helps
prevent heart attacks by slowing down the
formation of new plaques.… …
American scientists from Washington concluded that one of the
components of garlic (diallyl sulfide) is many times more effective than
antibiotics in combating Campylobacter bacteria, which lives on the top
layer of poultry meat and causes gastroenterological problems.
Unlike antibiotics, daiallyl sulfide easily penetrates the
protective shell of pathogenic bacteria and kills it. Scientists plan to
develop a new drug for food poisoning, using this
component as the main one . …
Also, researchers have long discovered the anti-cancer properties of
some components of garlic . … Moreover, they came to the conclusion
that heating in the microwave or heat treatment of a vegetable leads
to a decrease in its anti-cancer activity. Scientists suggested cutting the
cloves and letting them sit for 10 minutes before cooking. Due to the
violation of the integrity of cells during this time, a
chemical reaction has time to occur in garlic , which forms a substance that can have a
destructive effect on cancer cells . … Interesting that
researchers recently found benefits even from sprouted garlic.
Its antioxidant capacity is superior to antioxidant potential
fresh heads . …
Finally,
experiments with gamma irradiation of human leukocytes were carried out at the University of California Loma Linda . Basically
the cells killed by large doses of radiation, but the white blood cells
cultured in the extract of garlic, preserved their viability.
As a result, the doctors who conducted the experiment came to the conclusion that garlic
preparations are a good prophylaxis for people interacting
with equipment that emits ionizing radiation.
In cooking
Due to its piquant taste and characteristic smell, garlic is
loved by chefs in many countries of the world. In Italian
cuisine, for example, the preparation of almost any dish begins
with the fact that a little olive
oil is dripped into a frying pan , a few cloves of garlic are put on it
, they are fried for a short time so that they give off aroma, and then the main ingredients are added.
Interestingly, in addition to the heads themselves, when preparing various
dishes, it is quite possible to use the leaves and arrows of the plant.
One cannot ignore the fashionable culinary trend of recent years
– black garlic. To the surprise of many, it turns out that this is
not a special variety at all , but simply an unusual way of cooking. The heads of
garlic are exposed to
elevated temperatures (about 40 ° C) for a long time (2-3 weeks ). As a result, after a series of chemical
reactions, the garlic bulbs begin to darken and turn black.
At the same time, they have a sweetish aftertaste, and they lose their
characteristic garlic smell, while retaining almost all the properties of a
fresh vegetable.
Note to fans of exotic dishes: in the town of Gilroy (USA)
they sell garlic jam. This, of course, is not a dessert, but rather a sweet-spicy-spicy
sauce that goes well with meat. Here you can also find unusual
garlic ice cream. In addition, baked garlic is sold in Gilroy.
When exposed to high temperatures, the vegetable loses its sharpness and
becomes very soft. Here it is served with meat or simply spread
on bread.
As for the combination with other products, it is advised to
combine garlic with whole grains (oat, buckwheat, wheat
, etc.), which contain a lot of zinc and iron. Garlic promotes
better absorption of these elements. Also, this vegetable goes well
with parsley,
cilantro, black pepper and watercress.
Finally, a few words about the unloved garlic smell, which is
so difficult to get rid of after eating. As mentioned earlier,
it is
impossible to simply “chew” this aroma with chewing gum, since it leaves the body not only with respiration, but also with other secretions.
However, scientists nevertheless came to the conclusion that
animal fats can help to drive away the obsessive odor from the body faster . For example, you can
eat garlic with cheese or drink it with milk. Lemon,
apple and mint
foliage may also help
. In addition, garlic loses its odor when cooked.
In cosmetology
In professional cosmetology, garlic extracts and extracts
are most often found in scalp care products
and as a component responsible for preventing hair loss. Reviews
of these funds are controversial, not giving a clear
idea of their effectiveness. In home cosmetology, garlic
is also actively used in the fight against acne
(blackheads) and warts, sometimes it is included in moisturizing masks.
The expectations of professional and home cosmetologists are mainly associated
with the calculation of the antibacterial effect of garlic, which, in this case, is
justified, since one of the main causes of inflammatory
acne skin disease is called the vital activity of the bacteria
Propionibacterium acnes . Pathological changes occurring
with the sebaceous glands and hair follicles create the prerequisites
for reducing the bactericidal effect of sebum. Artificial
disruption of the clogged accumulations of pus under the epidermis leads
to the proliferation of bacteria. In these cases,
garlic comes to the rescue , presumably reducing the activity of microorganisms.
In home cosmetology, there are many recipes for acne
based on garlic. One of them, for example, came from traditional
Bulgarian phytotherapeutic practice. To prepare an alcoholic
extract, take one juicy garlic clove, grind it into gruel
and fill it with vodka (alcohol) for 3-4 hours. The resulting lotion is filtered
and is pointwise applied 2-3 times a day to the places where acne
lesions appear.
The destruction of garlic cells (grinding into gruel) plays, in this
case, a key role, since in this process alliin,
which is in the cytoplasm, and the enzyme allicinase, which is in the
vacuoles , are combined. Their interaction results in the organic compound
allicin, which is associated with the bactericidal as well as the fungicidal
(antifungal) action of the product.
The ability of garlic to resist microorganisms gives rise to hopes
for the effectiveness of this component and in the composition of means for removing
warts,
which are most often benign formations,
usually of viral etiology. The effectiveness of folk cosmetology
is regularly challenged by medicine here, but this does not reduce the number of
recipes for the preparation of a medical-cosmetic mixture. The essence of the recommendations
is to regularly apply garlic juice to the wart
3-4 times a day until it disappears completely.
The cosmetic effect of garlic, judging by the number of recipes, should
be especially noticeable in the fight against corns. Here are just a few
recipes for making a mixture, which must then be applied to the corns:
- 3-4 slices are cleaned, rubbed on a fine grater and added
to the crushed plantain leaves.
Then a few tablespoons of boiled
milk and aloe juice are added to liquefy . - The garlic clove is boiled in milk and pounded in a mortar until
mushy. - A clove of garlic is baked in the oven, after which it is peeled
and mashed and mixed with butter
.
Regarding those recipes that involve heat treatment of
garlic (baking, boiling in milk), it should be noted that
the allicin mentioned above has a low thermal stability
and quickly decomposes when heated. Moreover, it decomposes easily
when mixed with alkalis.
Alternative use
Over the past decade, aquarium hobbyists
have begun to regularly discuss the possibilities of using garlic in the aquarium hobby . …
In particular, they talked about the treatment of fish from little-known diseases
that were caused by the massive importation of those inhabitants of aquariums that
were kept in Asian farms and
little was known about the conditions of transportation and treatment of which. The acquisition of resistance of
parasites to conventional drugs has created the need to find a new
affordable means of prevention. The choice fell on garlic.
Since no systematic laboratory analysis of the efficacy of garlic has
been conducted, hobbyists have
tested different dosages of garlic powder and fresh bulb juice at home .
The result of almost all experiments was encouraging and, as a rule,
was comparable to the effect on parasitic organisms of classical
drugs. However, isolated experiments did not give a clear
idea of the optimal dosage of the product and the choice of the form of
adding the additive (in the form of a whole head or garlic extract).
Aquarists had to act at their own peril and risk, since
exceeding the concentration could cause an imbalance in the biological
balance and an increase in the oxidizability of water.
Preliminary results indicated that
garlic was more effective when added to feed, and limited effectiveness
when infused with oil extracts, the “spots” of which remained on the
surface and disintegrated more slowly when reacted with
active substances in the aquarium water.
Dangerous properties of garlic and contraindications
There is no doubt that garlic brings many benefits to the human
body. However, do not forget about the other side of the coin.
This vegetable has potent substances, an overabundance of
which can lead to undesirable consequences and will only aggravate the
situation. When eating, and even more so when treating with garlic, you must
be extremely careful and not abuse it. You should also limit the
use of this vegetable in the following cases:
- on empty stomach;
- a week before the upcoming operation, as it affects blood clotting;
- with pancreatitis,
gallstone disease, liver diseases, since it strongly
stimulates the digestive system and can lead
to spasm and heartburn; - with obesity,
as it induces appetite; - with epilepsy,
as it can provoke an attack.
We have collected the most important points about the benefits and possible dangers of garlic
in this illustration and we will be very grateful if you share
a picture on social networks, with a link to our page:
Interesting Facts
In 1897, the famous today book about vampires by Irish
author Bram Stoker “Dracula” was published, which in 1992 was filmed by the
Hollywood classic Francis Ford Coppola, making the topic of vampirism
one of the most popular in modern cinema tradition. In this story, the
chief specialist in the fight against evil otherworldly forces, the occult philosopher
Abraham Van Helsing, trying to protect the protagonist’s bride from
Dracula, places garlic flowers in the girl’s room, which should
scare off the vampire. Since then, garlic as one of the main protective
attributes in the fight against vampires has become known to all fans of the genre.
However, in creating his “vampire myth”, Stoker was not the first to
establish a connection between garlic and the metaphysical world. Folk beliefs
(and not only Slavic ones) have long called garlic “magic
herb”, mainly playing the role of a talisman.
- In the ancient sacred text of Hinduism “Atharvaveda” the plant “Jangida”
(garlic) is mentioned as a means of protection from evil spirits
and cannibalistic demons (Rakshasas). - As a protection against spoilage in a number of settlements in the south. there was a
regional tradition of braiding garlic in brides’ wedding braids . … - In Serbia, the body was rubbed with garlic juice to protect against sorcerers.
- In the Czech Republic, bundles of garlic heads were fastened above the front doors,
so as not to let evil spirits and diseases into the house. But if you place such a
talisman on the roof, then the house will be protected from a lightning strike.
However, there was no single unambiguous relationship to garlic.
The peoples of the north considered him a devil plant. And according to one of the
Ukrainian legends, garlic sprouted from the teeth of a witch, so eating
it was considered a sin. The ambiguous attitude towards garlic
and its utilitarian function can be traced in the Slavic ritual
traditions.
Among the Rusyns (the East Slavic people living in the territory of
western Ukraine, as well as Poland, Romania, Serbia, Slovakia)
witches were identified with the help of garlic. The ceremony was a complex
procedure. First, after a festive dinner on the eve of
Christmas, it was necessary to collect the bulbs laid out in the corners of the table. Then
it was necessary to have time to germinate feathers from these bulbs before Easter. And,
finally, during the church service, right up to the display of pies
(cakes), it was necessary to keep the garlic feathers in the mouth. When
some of the women present began to see
vessels with milk (milk boxes) on their heads , for the participant in the ceremony this meant
that there were sorceresses in front of him.
According to a Serbian legend, a garlic bulb could be “infused”
with a great power that attracts witches. To do this, on the eve of the Annunciation,
it was necessary to kill the snake, and then, having grown a plant on its head,
tie the grown bulb to the hat and put on the headdress
. The belief was that the witches in this case will run to the owner of the
power in order to take away the magical attribute.
In the mythology of the Slavic peoples, the idea
of garlic and onions as “snake grass”, healing even a
reptile cut in half, was generally widespread . But more often the metaphysical use of garlic ended in the
death of the snake. For example, reptiles were killed to win a court
hearing. The snake tongue was placed in the left boot, and
three cloves of garlic were added there before the trial .
In the modern world, people also believe in a special garlic power. For example,
in 2008, the South African Minister of Health recommended garlic
as the main means of fighting HIV infection.
And in 2009, when the swine flu epidemic spread in China, the
rumor about the ability of garlic to fight the disease provoked a speculative
rise in prices 15-40 times from the initial level.
Despite the fact that China ranks first in the production of
garlic, and Spain closes the top ten producing countries, it is the
Spanish city of Las Pedronjeras that has been officially considered the
World Capital of Garlic since 2012 . The small town is home to just over
7 thousand inhabitants, but they are proud that purple garlic (ajo
morado), grown in the surrounding soil, is acquired by the royal
house of Spain and the Vatican.
Not surprisingly, local restaurants offer a variety
of garlic-based dishes from sauces to ice cream. One of the
residents of Las Pedronjeras in 1998 got into the Guinness Book of Records
due to the fact that he personally weaved a bunch of garlic
bulbs 70 meters in length.
Since 1973, the Spanish city has also held its own garlic festival,
which has an international status. However, this is not the only festival of
its kind. Since 1998, Maine (USA) has hosted an annual
charity event aimed at helping children
with mental disorders. At the same time, the most famous monuments to
garlic are installed in other American states – Michigan and
California. Also
, South Korea can boast of its monument to this vegetable .
In American place names, the mention of “wild garlic” (shikaakwa)
remained in the name of the city of Chicago, which the French
missionaries took from the language of the Miami-Illinois Indians when they founded the settlement . …
The feast of pink “signature” garlic with a huge thematic
fair is also held in France, in the city of Albi, in the homeland of the artist
Toulouse-Lautrec, on the border with Gascony. The special attitude
in this region to the garlic culture is evidenced by the fact that with the
help of garlic in Gascony, newborns were baptized for a long time.
So, for example, Henry of Navarre (the founder of the French royal
dynasty of Bourbons) was smeared with garlic juice during his baptism.
Botanical description
This is a perennial herb, recently belonging
to the Amaryllis family. Before the latest phylogenetic
studies, he, along with other onions, constituted an independent
family with the same name . …
Origin of the name
In science, this vegetable is called the Latin phrase allium
sativum (lat. Sowing garlic). However, the same word “allium”
(lat. Garlic) is used in science and in a broader sense, covering the
entire genus Onions, to which, in addition to garlic itself, belongs wild garlic,
bulb onions,
leeks,
etc. Scientists cannot accurately determine the etymology of this word, but,
according to one version, it came from “ala” (Latin wing) and
implied the resemblance of a bird’s wing to a clove of garlic.
Linguists-etymologists believe that the Russian name “garlic” is borrowed
from the Proto-Slavic language and has a common root with the verb “česati”
( Proto-Slavic scratch, split, tear ). Most likely, the
name implied the ability to split the head of garlic into
denticles . …
History
Researchers agree that the progenitor of garlic was
long-pointed onion, and its native home is the territory of Central
Asia (mountainous regions of Uzbekistan, Tajikistan, Turkmenistan, northern
Iran, Pakistan and Afghanistan) . … The exact time of the cultivation of
garlic is unknown, but it is considered one of the oldest vegetable
crops in the world. Around 2600 BC the Sumerians on clay tablets
compiled a list of dietary foods, which included
garlic.
Scientists believe that the original interest of ancient civilizations in this
vegetable was caused by its almost “magical” ability to save neighboring
crops from diseases and pests. For these properties he was deified
and worshiped. For example, in Egypt it was believed that garlic is indispensable
for maintaining the physical strength of a person. So, according to legend, the pharaoh
ordered to provide every slave participating in the
construction of the pyramids with a portion of this vegetable every day . Garlic is
also mentioned many times in the famous ancient Egyptian medical treatise known
as the Ebers Papyrus.
The ancient Greeks also appreciated it. Hippocrates used
garlic with honey to treat lung disease. In addition, it was believed
that this vegetable is a good tool for increasing courage, as the
famous playwright Aristophanes mentions in his comedies. In ancient
Rome, garlic became famous for its ability to fight
parasites in the intestines, and later legionnaires began to wear it on
their chests as a talisman. This vegetable was most likely
brought to Russia in the 9th century from Byzantium.
During the Middle Ages, garlic took an unshakable position in the cuisine of the
East and became an indispensable ingredient in the preparation of many local
traditional dishes. It was also considered a good antibacterial agent
and was recommended to seize cloudy water with it. At the same time, in Europe,
garlic was considered a medicinal plant, and its healing properties
became the basis for the emergence of many mysterious legends about the
fight against evil spirits. Many doctors of those times considered the vegetable to be an effective
remedy against the plague.
In the middle of the 19th century, the famous French chemist Louis Pasteur gave a powerful
impetus to scientific research, for the first time describing the antiseptic properties of
garlic . … Leaving the cloves on the plate with bacteria, he soon
discovered that there were no living microbes left around the slices. In this
regard, garlic or garlic solution (which was called “Russian
penicillin”) was actively used in the fight against infections during the
First World War.
Sorts
Unlike many other vegetables, garlic does not have a large varietal
variety. Basically in our area you can find heads,
consisting of white teeth, covered with light (sometimes with purple
stripes) husk. Without being an avid gardener, many varieties are
almost impossible to distinguish externally or by taste.
However, there are several varieties that stand out
from the rest.
First, we are talking about French pink garlic ,
which is also called Creole . It has a
rich, bright purple head color . … Secondly, elephant garlic
can also be considered an unusual variety .
In fact, this is one of the forms of Grape onion , but after the
smell and characteristic division into cloves, it looks like garlic.
He was nicknamed elephant because for the most part the bulbs of
this vegetable reach very large sizes (one clove can weigh
50-80 g, and the whole head can weigh up to 450 g). The characteristic feature of the elephant
garlic is considered not too harsh aroma and relatively mild taste.
Selection and storage
Choosing garlic is not difficult. The main thing is that the heads are dry,
dense and without external damage. It is also important that the vegetable does not have a
green tuft, since after germination it gradually loses a
number of its beneficial properties. When choosing, you can also pay attention
to the size of the garlic: it is popularly believed that larger cloves
are usually more pungent and sharp, although this fact has not been scientifically
proven.
As for storage, then for a period not longer than a month, garlic
can be put in the refrigerator. However, if you plan to stock up on a
lot of vegetables for a long time, then the option with a refrigerator will
no longer work. The humidity there will cause the garlic to
gradually turn black and moldy. Also, the vegetable does not like direct
sunlight, on which it dries quickly.
Optimal storage conditions are a dry, dark place with a temperature
range of 5 to 18 ° C. From containers, a box
or box with holes for ventilation is perfect . If
you have a few peeled cloves left after use , you can put them
in the refrigerator. To avoid the spread of strong odors, it is best
to store them in a sealed container.
Peculiarities of growing
Garlic is an unpretentious plant that can be planted both
in autumn (winter varieties) and in spring (spring varieties). It should be borne in mind
that the plant requires abundant watering in the first few weeks
after planting and, conversely, prefers dryness during the ripening period of the
bulbs.
As for the appearance of garlic, its leaves are narrow, pointed
towards the top, reaching a height of 30-100 cm. They grow one from the other
in a spiral, thus forming a false stem. Winter varieties
produce a peduncle arrow that can reach 150 cm in length.
Before flowering, its edge, crowned with an umbrella inflorescence, is twisted in a
spiral. If you do not plan to collect air bulbs (bulbs)
for harvesting planting material, then the arrows should be removed
when they reach about 20 cm above the stem level. This procedure
helps to increase yields.
Spring varieties, in turn, do not shoot and multiply due to
denticles. The absence of a peduncle explains why the garlic of
spring varieties does not have a core in the center, and the cloves are arranged in several
rows. This garlic usually lasts longer, but yields
less.
It should be noted that the soil prepared for
garlic should be rich in phosphorus, potassium and nitrogen. To ensure the
normal development of the root system, it needs to be loosened.
Planting depth usually varies from 6 to 12 cm depending on the
size of the teeth (the larger they are, the deeper they need to be planted). To
avoid crust formation, the soil can be mulched with humus.
Harvested, as a rule, in early August (winter varieties) and
early September (spring varieties).
Diseases and pests
Diseases to which garlic is prone can differ depending
on the climatic conditions where it grows. The most common
attack is bacterial rot, which can affect both the plant itself
during the growing season and the harvested crop during storage. With
this disease, brown ulcers appear on the teeth, a
putrid odor may appear. Gradually, there is a feeling that the
slices were frozen.
In the southern regions, where winter is not too harsh, the
fungal disease Fusarium is a danger . It provokes yellowing of the leaves
and leads to the appearance of a pinkish bloom of spores. Due to the infection of the
bulb, the roots die off. If there are
diseased heads in the harvested crop , then within a short time they become covered with
pink mycelium and rot.
Among insects, various types of onion
flies cause great harm to garlic . Their larvae feed on the fruit, damaging it, which triggers the process of
rotting of the head and leads to the drying of the leaves. Dangerous for garlic
and such parasites as onion stem nematodes, thrips, as well as
four-legged garlic and root mites.
