A brief introduction of garlic

A brief introduction of garlic

by Fig on Jul 3, 2009

Garlic is a species in the onion family alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists—it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. Here I will show you the health function of garlic:

1. Powerful sterilization. The sulfur compounds in garlic have strong antibacterial and antiphlogistic effect on staphylococcus bacteria, fungi, and various viruses and etc, and the garlic is currently found exterminate action of natural plant in one of the strongest antibacterial.
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