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January 15, 2021
Benefits and uses Nutritional properties of garlic

Garlic is one of the best known and most used bulbs around the world, not only for its culinary charm, but also for its incredible medicinal properties. It has been present in the history of civilizations as ancient as the Egyptian, Indian and Chinese, and has survived to this day as one of the best gifts of nature . In this article we will be talking about its characteristics, nutritional properties, benefits and forms of consumption, in addition to answering frequently asked questions related to its selection, storage, possible adverse effects, home remedies and cultivation, among other topics of interest to you.

What is garlic?

Garlic is the edible bulb of the Allium sativum plant , a species of the Allium genus within the Amaryllidaceae family (the latter classification is still debated due to its former inclusion in the Liliaceae family). What is clear is that garlic is a close cousin to other common bulbs, such as onion , leeks , chives , shallots, and chives .

The garlic bulb, called the “head”, is approximately 5 cm in diameter and is divided into numerous “cloves”. These teeth grow wrapped in a layer of white, grayish, purple or pink, whose fine texture resembles tracing paper or onion paper.

Although garlic cloves have a firm texture, they can be easily cut or crushed. Its spicy, aromatic and penetrating flavor is unlike any other, being particularly intense when eaten raw.

7 Interesting Facts And Features About Garlic

  1. Apparently, the  origin of garlic is located several centuries ago in the region of Central Asia; It is said that the garlic that we know today was derived from a variety that emerged in that area:  Allium longicuspic .
  2. The word “Allium”, which gives its name to the entire genus, is precisely a Latin word used to refer to garlic.
  3. This bulb was used as a condiment and for medicinal purposes by the ancient Egyptians, Greeks, Romans, Chinese, Japanese, and Native Americans.
  4. Garlic is rich in certain sulfur compounds , which are believed to be responsible for its aroma, taste, and health effects.
  5. Today, garlic is used as a dietary supplement to combat a variety of health problems, including high blood cholesterol levels, high blood pressure, common infections, and even cancer.
  6. After turmeric, garlic is the second most studied food for its medicinal properties.
  7. China is the leading garlic producer worldwide, followed by countries such as Egypt, India, Spain and the United States.

Types of garlic

So far, more than 600 varieties of garlic have been named , which are grouped into 2 main subspecies:

  • ophioscorodon (stiff neck): the leaves of the plant arise from a stiff, short stem on the bulb. Some stiff-necked varieties are Purple Stripe, Rocambole, and Porcelain.
  • sativum (soft neck): the leaves of the plant emerge from a softer pseudo-stem, composed of overlapping leaf sheaths. Some soft-necked varieties are Formidable, Western Rose, Artichoke, and Silverskin.

Starting from these two subspecies, the following types of garlic can be distinguished:

  • White garlic. It is the most traditional and common garlic. It is characterized by having a mild flavor, a persistent aroma, good preservation and excellent productivity. The bulb or head of white garlic usually has more teeth (white in color) than those of other varieties, they are meatier and they keep longer.
  • Purple garlic . This variety has one of the most delicate flavors. Their tunic or outer skin is white, however their teeth show a certain reddish-purple hue. They are medium-sized garlic, with regular and thick teeth, highly coveted for their quality and flavor.
  • Violet garlic . This variety has bursts of violet on both its outer skin and internal teeth. It is characterized by having a strong flavor and can be found green, semi-dry and dry.
  • Pink garlic . Pink garlic has one of the strongest flavors of all types of garlic; in many places it is also known as witch’s garlic or snake’s garlic. It is usually eaten raw in salads, or cooked (fried) in oil and lemon.
  • Red garlic . Like pink garlic and purple garlic, this garlic is characterized by its powerful flavor, but unlike them, it is a hard-necked garlic with the presence of a stem. Its teeth are medium in size and the head is symmetrical.
  • Garlic brown . Similar to purple garlic and white garlic, brown garlic has a milder flavor. Its bulb is protected by a brown skin and is a variety with a hard neck, with the presence of a stem.

Note : Several of these types are included within the classification of Creole garlic , a group of species that were originally cultivated in Spain, but later expanded by the conquerors. They usually develop pink / purplish bulbs and their flavor is strong ( varieties: Burgundy, Red Garlic, Cuban Purple and Creole Red )

Other common classifications of garlic are:

  • Chinese garlic . This variety has a large, flat, regular white head with purple streaks. It contains between 10 and 12 straight garlic cloves, covered by a pink skin. Its flavor is spicy, but mild.
  • Japanese garlic . Japanese garlic is a large garlic variety, possessing 3 to 7 huge cloves, sometimes growing as large as elephant garlic. Its flavor is spicy, not so strong.
  • Male garlic. This is a little known variety of common garlic. It has a single tooth or bulb, similar to a shallot; its flavor is softer and more delicate than that of other types of garlic, hence it is eaten raw, in salads or pizzas.
  • Elephant garlic. Despite its name, elephant garlic is not a true type of garlic, but a variant of leek . Its flavor, although not exactly like that of garlic, is more similar to the latter than to leek, and its appearance is compared to that of a very large common garlic. The elephant garlic bulb is generally made up of large, but sparse cloves (only 3-4 cloves per bulb).

You have probably heard about black garlic too , but it is important to note that this is not a type of garlic as such, but a product or preparation that is obtained from common garlic. Black garlic is simply a type of aged garlic ; Whole bulbs are heat treated for several weeks, resulting in a deep dark garlic color and sweet taste with hints of balsamic vinegar. Although you can often hear the term “fermented garlic” to refer to black garlic, this name is controversial, since microorganisms such as bacteria or yeast are not involved during the aging process of garlic.

See later:

Nutritional properties of garlic

Today we all know that garlic is a very special ingredient; in fact, many have already included it in the famous list of super foods. Being a close relative of other bulbs such as onion, shallot, and leek, it has many of the same nutrients, but its properties are indisputably superior .

Not only is it an excellent source of essential vitamins and minerals (phosphorus, potassium, magnesium, zinc, calcium, iron, folates, vitamin C, A, K, B6, etc.), but it is also rich in numerous organic sulfur compounds.

When analyzing the nutritional information of raw garlic, we see that an approximate serving of 100 grams provides [ 1 ]:


  • Calories: 149 (7.5% DDR)
  • Carbohydrates: 33.06 g (25% DDR)
  • Proteins: 6.36 g (11% DDR)
  • Grasas: 0.5 g (2% DDR)
  • Fibra: 2.1 g (5.5% DDR)


  • Pyridoxine or vitamin B6: 1,235 mg (95% DDR)
  • Vitamina C: 31.2 mg (52% DDR)
  • Vitamin B1: 0.2 mg (17% DDR)
  • Pantothenic acid or vitamin B5: 0.596 mg (12% DDR)
  • Riboflavina o vitamina B2: 0.110 mg (8% DDR)
  • Niacin or vitamin B3: 0.7 mg (4% DDR)
  • Folates or vitamin B9: 3 μg (1% DDR)
  • Vitamin A: 9 IU (1% v)
  • Vitamina K: 1.7 μg (1.5% DDR)
  • Vitamin E: 0.08 mg (0.5% DDR)


  • Dosage: 1.672 mg (73% DDR)
  • Copper: 0.299 mg (33% DDR)
  • Selenio: 14.2 μg (26% DDR)
  • Stillfor: 153 mg (22% DDR)
  • Iron: 1.70 mg (21% RDA)
  • Calcium: 181 mg (18% DDR)
  • Soding: 153 mg (10% DDR)
  • Potasio: 401 mg (8.5% DDR)
  • Magnesio: 25 mg (6% DDR)

DDR-Recommended Daily Dose

Note : Percentage values ​​are based on a diet of approximately 2,000 calories per day.

If we reduce the portion to a single clove of garlic, we see that its main nutrients are:

  • 4 calories
  • 1 gram of carbohydrates
  • 2 grams of protein
  • 1 grams of fiber
  • 1 milligrams manganese (3%)
  • 9 milligrams of vitamin C (2%)
  • 4 milligrams of calcium (1%)
  • 4 micrograms of selenium (1%)

As we have already mentioned above, garlic is also rich in a group of compounds to which most of its medicinal benefits are attributed; These are thiosulfinate compounds, sulfoxides, sulfides, diallyl sulfides, polysulfides, vinylditines, ajoenes, amino acids, and sulfur-containing peptides.

10+ Benefits and uses: what is garlic for?

Eating raw garlic on a regular basis has been shown to have an incredible impact on our health. Scientists are very interested in the potential of garlic-derived sulfur compounds to prevent or treat chronic and deadly diseases, such as cancer and cardiovascular disease; however, its health benefits are much broader1 2 3.

  1. Helps prevent heart disease
  2. Prevents and fights cancer
  3. Lowers high blood pressure
  4. Helps fight the flu, colds and other common infections
  5. Helps prevent Alzheimer’s disease and dementia
  6. Helps control diabetes
  7. Protects bone health
  8. Strengthens the immune system
  9. Fight fungal infections
  10. Helps to lose weight (lose weight)
  11. Serves as a remedy for ear infections
  12. Reduces acne
  13. Helps eliminate intestinal parasites
  14. Offers relief from hemorrhoids
  15. Helps treat gastritis

To see each of these benefits in detail, read on at:

Consumption and recommended dose

Garlic can be consumed in many ways, for example:

  • Raw garlic: It is said that to take full advantage of all its properties (antibiotic, anti-inflammatory, antioxidant, anti-cancer, etc.) it is best to eat raw garlic. It can be added to make dressings, cold sauces, just when serving soup, or simply chop a clove of garlic into small slices to drink with water. When using raw garlic, it is recommended to mince it and let it rest for 10 minutes before eating it, as this will increase its benefits (cutting activates the enzymes aliinase in the garlic cells and allows these enzymes to be converted into allicin).
  • Cooked garlic : Garlic is a highly valued bulb in the kitchen. Its distinctive flavor and aroma have made it a commonly used spice, almost always combined with other ingredients like ginger, onion, and parsley, just to name a few. Depending on the desired flavor, the garlic cooking method could be mild or intense; for example, in northern European cuisine it is used in small quantities and cooked for a long time to diminish its flavor. Contrary to what many believe, cooked garlic still has a lot to contribute in terms of nutrition; in fact, its antioxidant value is the same (or even higher) when cooked. However, it is always better to cook it for a short time, at a low temperature. It can be added in sauces, soups, stews, roasts, spreads, etc.
  • Garlic powder: Garlic powder is a popular ingredient in dry spice mixes. It’s typically used to season meats, vegetables, and root vegetables , but it’s also a welcome addition to snacks like popcorn and roasted seeds. To obtain this powder, it is necessary to dehydrate peeled and sliced ​​garlic cloves, subjecting them to a heating process.
  • Pickled garlic : Pickled garlic is widely used as a snack, almost always in the preparation of sandwiches and salads, due to its milder and sweeter flavor. The basic recipe consists of lightly cooking the garlic cloves (3 minutes), draining them and letting them rest, for at least 8 hours, in a solution of water, vinegar, salt and sugar.
  • Garlic capsules / pills: Garlic capsules and pills contain concentrated garlic powder and are used as a dietary supplement; They are a good alternative to fresh garlic, especially for people who do not tolerate the strong flavor of this bulb.
  • Garlic extract or alcohol: Garlic extract, or garlic alcohol, is nothing more than a homemade preparation in which raw garlic is cut into slices, dipped in ethanol and stored for several months. This process is believed to naturally stabilize the sulfur compounds found in garlic, increase its antioxidant content, and remove many of the irritants and odorous components of raw garlic.
  • Garlic oil : Garlic oil is used both in cooking to add flavor to certain recipes, and in traditional medicine to alleviate different health conditions. There are several recipes for its preparation, but a very simple way to do it is to peel the garlic cloves (1 head) and cook them in warm oil, never hot, for 10-15 minutes (the garlic should not be fried or burned ); the amount of oil must be sufficient to bathe all the teeth. Then it must be allowed to cool, discard the garlic and place the resulting oil in an airtight glass container.

The World Health Organization recommends a daily dose of4:

  • 2 to 5 grams (about a clove) of fresh garlic
  • 4 to 1.2 grams of garlic powder
  • 2 to 5 milligrams of garlic oil
  • 300 to 1,000 milligrams of garlic extract
  • 2 to 5 milligrams of allicin

Contraindications and side effects of garlic

Although garlic is generally safe for most people, there are some adverse effects associated with its excessive consumption5 6 . For example:

  • Eating too much raw garlic can cause a burning sensation in the mouth and stomach, bad breath , gas , bloating , nausea , vomiting , bad body odor, and diarrhea .
  • In any of its variants, garlic can act as a natural blood thinner and increase the risk of bleeding . People taking blood thinners should speak with their doctor before consuming garlic. It is also recommended to stop taking garlic at least two weeks before any scheduled surgery.
  • Due to its regulatory effect on blood pressure values , people with hypertension who follow a treatment plan, or who suffer from low blood pressure, should not ingest large doses of garlic, especially raw garlic.
  • Moderate consumption of garlic is believed to be safe during pregnancy and breastfeeding , however, it may not be safe if used in medicinal amounts or taken as a supplement.

In general, it is recommended to consult a doctor about consuming raw garlic if you have blood pressure problems, ulcers or other gastrointestinal problems, thyroid problems or if you are taking any medications 7.

All the details on the subject in: Do you know the Contraindications of Garlic? Side Effects, Dosage and Precautions

5 Combinations and folk remedies with garlic

  1. Garlic with honey . Like garlic, honey is considered one of nature’s best antibiotics.8 The following honey garlic remedy can be taken on an empty stomach and on a regular basis to strengthen the immune system, optimize energy levels, and prevent many common illnesses: Mix 1-2 finely chopped raw garlic cloves with 1 tablespoon of raw honey and take it every day right when you wake up.
  2. Garlic with lemon . This combination is used in traditional medicine to purify the body, clean the arteries, reduce cholesterol and triglycerides in the blood, to lose weight, as well as to prevent and treat many diseases: In 1 liter of water, boil 2 cloves of garlic and 2 lemons previously chopped for 15 minutes; let it cool, strain and drink the resulting liquid 3 times a day, for 5 days in a row.
  3. Milk with garlic . Including a clove of garlic in the milk you drink before bed is one of the most effective remedies to relieve body aches and respiratory problems.
  4. Garlic and parsley. Both garlic and parsley have antihypertensive properties that complement each other. Consuming them together is an effective traditional treatment to control high blood pressure.
  5. Lemon, garlic and ginger. Ginger, garlic and lemon tea helps to better detoxify our body, reduces cholesterol and triglycerides, fights hypertension and obesity, and helps control diabetes: Boil 1 cup of water and then add 1 clove of garlic and 1 teaspoon of ginger (previously minced); Let cool, strain the infusion and take it on an empty stomach.

Recommended articles:

Likewise, garlic is widely used as a home remedy in the natural treatment of the following conditions:

  • Sore throat : consuming garlic is very effective in relieving asthma, hoarseness, cough, shortness of breath and various lung diseases, being especially valuable in cases of chronic bronchitis thanks to its expectorant effect.
  • Asthma – A very old and effective remedy for asthma is to drink garlic syrup; To prepare it, it is necessary to boil the garlic bulbs in water until they are soft, then add the same amount of vinegar, a little honey and allow the mixture to reduce to a syrupy consistency. Finally, everything is placed in a jar (the syrup and the boiled garlic) and it is left to rest from one day to the next. It is recommended to take a tablespoon of this garlic syrup every morning to keep asthma under control.
  • Ear infections : to fight an infection quickly and relieve the resulting pain, it is highly recommended to apply a few drops of garlic oil inside the ear, repeating several times a day. Other people often wrap a small piece of garlic with a thin tissue to insert it lightly into the ear and leave it there overnight.
  • Irritated throat : a good remedy is to place a slice of garlic in the mouth to suck it for 10-15 minutes. The discomfort is relieved as the garlic releases its juices and they slide down the throat.
  • Insect bites: applying garlic to the skin can help ease the pain caused by insect, scorpion and centipede bites.
  • Colds : once the first signs of a cold appear, it is highly advisable to cut 4 cloves of raw garlic to eat them in a soup or take them with a little water.
  • Toothache : it is recommended to cut a raw garlic and rub it around the tooth and gums, repeating twice a day.
  • Warts : it is a very effective and simple remedy, which only consists of cutting a piece of garlic and rubbing it every day on the wart until it disappears.

Recommended video: How to preserve and have garlic available for all use

Quick answers to frequently asked questions

How to select and store garlic?

When buying garlic, select bulbs that are plump, feel light, and have intact skin . Gently press the bulb between your fingers to verify that it feels firm and is not wet. Avoid garlic that is soft, wrinkled, moldy, or has just started to sprout. These are usually signs of spoilage, which results in a lower quality taste and texture.

Note : the size of the bulb is not usually a characteristic that determines whether garlic is good or not.

Although garlic in flake, powder or paste form may be more convenient, it is always recommended to consume fresh garlic to take advantage of all the flavor and get the most nutritional benefits. Fresh garlic is usually available in the market throughout the year.

To store it correctly and maintain its freshness for longer , you must take the following into account:

  • Garlic is best stored at room temperature, in a cool, dark place, away from exposure to heat and sunlight. It does not need to be refrigerated.
  • It should always be kept dry to prevent sprouting.
  • Some people freeze peeled garlic, however this process reduces its flavor and changes its texture.
  • An alternative way of storage is to place the peeled garlic in a container with oil or vinegar.

Depending on the age and variety, garlic bulbs can keep fresh for about a month if stored correctly. Inspect them frequently and remove teeth that appear to be dry or moldy. Once the garlic head is broken, its shelf life is reduced to just a few days.

What is the origin (history) of garlic?

Garlic is one of the oldest crops of mankind. There is evidence of its cultivation in the Indian and Egyptian cultures 5,000 years ago, in the Babylonian culture about 4,500 years ago, and in the Chinese culture about 4,000 years ago. Its origin is located in Central Asia, from where it expanded to southern Europe as humans migrated to other parts of the world. Some of the main historical findings related to garlic are:

  • In ancient and medieval times, this vegetable was revered for its medicinal properties, as well as being used as an amulet against vampires, werewolves, demons and other evils. Garlic was to be hung on windows or rubbed on fireplaces and locks.
  • It is said that the builders of the ancient pyramids ate garlic daily to improve endurance and strength.
  • In France, in the early 18th century, gravediggers drank a wine containing ground garlic to ward off the plague.
  • In ancient Greece, garlic was placed at the crossroads on piles of stones, as a dinner for Hecate.
  • Roman emperors regarded it as an antidote to certain poisons that were popular in various political circles of the time.
  • During the two world wars, garlic was used as an antiseptic to heal wounds and prevent infections (such as gangrene) in soldiers.

Currently, around 10 million tonnes of garlic are harvested worldwide each year, with China being the main producer.

What is the garlic plant like?

Garlic is a perennial plant that belongs to the same family as onion, chives, shallots, chives and leeks. It can reach up to 30 cm in length; its leaves are green, thin and flat, with a slightly ribbed appearance; the stem , which is located just above the roots, grows in the shape of a disk; the roots of garlic are whitish, slightly branched and can reach depths of up to 50 cm.

The main characteristic of this plant is its bulb , that is, the part commonly known as garlic. The bulb, or head, forms at the base of the leaves, just above the stem. It is usually covered by a white fur, but depending on the species, the color can be purple or reddish. Each head of garlic is divided into several cloves , usually between 6 and 12 pieces.

Not all varieties of garlic produce flowers , but if they bloom, they arise from a flower stalk and grow in an umbel structure. They are usually rare and their color can vary between white and pink.

Most commonly, garlic does not produce seeds ; in many cases the plant is sterile, the seeds fail to form, or simply are not able to germinate. This explains why the reproduction of garlic is based on the sowing of the cloves themselves once they have sprouted.

How to sow garlic?

To grow your own garlic crop at home you must take into account the following instructions:

  1. Garlic should be planted in early fall, between September and November. Select a sunny spot and make sure the soil is well-drained , light, and has plenty of organic matter. Keep in mind that garlic plants can be grown in pots indoors, as long as you leave enough room for the bulbs to mature.
  2. Separate the garlic cloves from the bulb a few days before planting, but keep the individual peel of each clove.
  3. Sow each tooth leaving a separation of 5 to 10 cm between them (the bigger the tooth, the better); insert them in a vertical position (wide root side down and pointed end up), reaching about 5 cm deep. In case of planting several rows, make sure they are between 25 and 35 cm apart. Remember that one clove is sown for each head of garlic you want to harvest.
  4. The shoots will emerge from the ground in the spring, when warmer temperatures arrive. Cut off any flower buds that emerge, as this can decrease the size of the bulb.
  5. It is advisable to fertilize the crop in early spring, just before the bulbs start to swell (early May in most regions). Keep the crop well weed; garlic does not tolerate competition well and needs all the nutrients from the surrounding soil.
  6. Water the plants every 3-5 days during bulb development (mid-May to June). In mid-June, you should already reduce watering.
  7. The fall planting harvest can probably be done in late July or August, when the upper parts of the plant begin to yellow and drop. If you harvest too early, the teeth will be very small, and if you harvest too late, the head will be broken; it is best to harvest before the leaves are completely dry .
  8. If you prefer, take a sample before harvesting. The bulb must be able to be divided into several teeth and the skin that covers its exterior must be thick and dry.
  9. To harvest the garlic, carefully dig up the bulbs with a shovel or garden fork (don’t pull on the plant). Pick up the plants, carefully brush the soil, and let them dry in a shady, airy place for 2 weeks.
  10. Cured bulbs are ready to store when their skin is dry and has a papery texture. The root crown should be hard and the teeth should be easy to separate.
  11. The bulbs should be stored in a cool, dark and dry place , where they can be kept for several months.

How is black garlic made? Is it possible to do it at home?

The black garlic is simply aged garlic ; Whole bulbs are heat treated for several weeks, resulting in a deep dark garlic color and sweet taste with hints of balsamic vinegar. This product can be made at home , however it requires a little time and patience.

Here we propose a very simple, but effective option. See Black Garlic – Characteristics, Properties and Recipe

How much does a clove of garlic weigh?

Answering this question is tricky, since all garlic cloves are not the same. Generally, the supermarket garlic clove weighs about 4 to 7 grams, and the gourmet garlic cloves can weigh 4 to 45 grams; all this depends on the variety and size of the bulb. Taking these values ​​into account, the average weight of a garlic clove ranges between 10 and 16 grams.

Since most common recipes call for garlic, it is important to know how to convert garlic cloves to a more standardized measure .

1 garlic clove = 1 teaspoon minced fresh garlic = 1/4 teaspoon dried, dehydrated or powdered garlic.

Is It Safe To Eat Garlic During Pregnancy?

Garlic is considered safe during pregnancy as long as it is consumed in moderation or in small amounts. Several researchers suggest that excessive intake of garlic in pregnancy , especially during the second and third trimesters, can cause two significant side effects: decreased blood pressure and thinning of the blood9 . It is advisable for each pregnant woman to ask her doctor what is the safest serving of garlic according to her personal circumstances.

If you want to know the possible healthy benefits for the mother and the fetus, the recommended daily dose, the most important warnings to keep in mind and several frequently asked questions on this topic, keep reading in: Garlic in Pregnancy – Is Garlic Good or Bad for Pregnant Women?

How to reduce the smell when eating raw garlic?

To reduce the smell of garlic on your breath, you can chew a parsley leaf , mint leaf , or a coffee bean   immediately after eating raw garlic. Avoid combining garlic with wine, as the latter tends to intensify the smell of the former.

What to do so that the garlic does not repeat after eating it?

A good recommendation to avoid this effect is to remove the green germ (heart) that we see inside the tooth when we cut it in half.

What are the benefits of eating raw garlic on an empty stomach?

Eating raw garlic on an empty stomach has been proven to have numerous health benefits , as all nutrients are better utilized in this way. Its regular consumption helps:

  • Improve the natural detoxification process of our body.
  • Reduce the risk of developing diabetes, cancer, obesity, premature aging, and high blood pressure.
  • Lower the risk of experiencing hair loss and skin problems.
  • Avoid all kinds of infections by strengthening the immune system.

All about this topic in: Taking Garlic on an empty stomach – Beneficial for Health vs Not Recommended

How many calories does a roasted garlic bulb have?

A roasted garlic bulb has about 40 calories .

Is it bad to eat raw garlic every day?

Quite the opposite; A person can consume between 1 and 4 raw garlic cloves per day, depending on their tolerance level or the presence of a specific medical condition. In general, this is the best option to take advantage of all the healthy benefits of garlic .

What are garlic capsules for?

Garlic capsules contain concentrated garlic powder , hence they are widely used as a dietary supplement. This is an alternative to fresh garlic, and in most cases it has the same properties and benefits described in this article.

What does garlic taste like?

Raw garlic has a strong, spicy, and hot flavor , which softens and sweetens significantly during cooking.

What other names does garlic have?

Depending on the place, garlic is also known as ajete, common garlic, Andalusian garlic, white garlic, purple garlic, chestnut garlic, Castilian garlic, cultivated garlic, domestic garlic, sanjuanero garlic, wild garlic, rocambola. Its scientific name is Allium sativum .


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My name is Louise Hammond, and I am the creator of this website, a place to find information about tubers, bulbs and medicinal roots. In I show the properties, benefits, characteristics, photos and images, ways of growing and how to make delicious meals from starchy vegetables.