Most well-known as garlic, is a species in the onion genus and closely related to onions, shallots and leeks. Garlic is widely used for both culinary andmedicinal consumption.
Garlic is an anti-microbial, antispasmodic & carminative, anti-thrombotic, cardioprotective, diaphoretic, expectorant, hepatoprotective, hypoglycemic, hypolipidemic, hypotensive, and rubefacient.
When used, garlic has many benefits that include lowering blood pressure and cholesterol levels. It also has immune-boosting properties and helps alleviate inflammation.
Garlic (Allum sativum) has been recognized for its medicinal benefits for centuries. Many of those benefits are attributed to the presence of various bioactive compounds, specifically allicin, a health-promoting property. Lower blood pressure and cholesterol levels are associated with garlic because it can relax the blood vessels. Garlic also has antibacterial, antifungaland antiviral properties that can combat and treat infections. Other benefits include immune support, cancer prevention, improved circulation and diabetes management.
Garlic has many uses in culinary and medicine. It is a staple ingredient in cuisines and dishes globally and can be used both raw and cooked. Many also consume raw garlic for its potential health benefits. This can be done by adding minced garlic to a glass of water, mixing it with honey or incorporating it into other raw recipes. It can also be consumed in teas, mixed with honey to help soothe sore throats and applied topically to address inflammation in various skin conditions.
Garlic (Allium sativum) has a rich and long history spanning more than 5,000 years. It originated in Central Asia and has been used by many cultures including ancient Egyptians, Babylonians, Greeks and Romans. It is considered to be a symbol of protection and strength and was often found in the tombs of pharaohs. Garlic has also been associated with various superstitions and folklore and believed to protect against vampires and evil spirits.