Botanical Name: Allium sativum
- English: Garlic, Ajo, Allium
- Also, known as: Ail, ail commun, ajo, akashneem, allium, alubosa elewe, ayo-ishi, ayu, banlasun, camphor of the poor, dai tóan, dasuan, dawang, dra thiam, foom Gartenlauch, hom khaao, hom kía, hom thiam, hua thiam, kesumphin, kitunguu-sumu, Knoblauch, kra thiam, Lauch, lay, layi, lehsun, lesun, lobha, majo, naharu, nectar of the gods, ninniku, pa-se-waa, , sudulunu, ta-suam, ta-suan, tafanuwa, tellagada, tellagaddalu, thiam, toi thum, tum, umbi bawang putih, vallaippundu, velluli, vellulli, krathiam, krathiam cheen, krathiam khaao, l’ail, lahsun, lai, lashun, lasan, lasun, lasuna, poor man’s treacle, rason, rasonam, rasun, rust treacles, seer, skordo, sluôn, stinking rose, Knoblauch, Aglio, Som, Swan, Sir, Bawang puteh, Poor Man’s Treacle
Parts Used: Bulb
Allium sativum perennial, erect bulbous herb, the plant is 30–60 cm tall; It has strong-smelling when crushed. The underground portion consists of a compound bulb with numerous fi brows rootlets; the bulb gives rise above ground to many narrow, keeled, grass-like leaves. Garlic is used extensively as a food and as an ingredient in foods.
Garlic bulb segments are axillary buds enclosed within a communal papery shell. They are mostly used fresh, less often dried, and powdered or steeped in oil. Garlic scapes are commonly used in Chinese cuisine. A perennial herb with flat leaves arising from an underground bulb. A sheath-like bract surrounds the rounded flower cluster. Elephant garlic is a hybrid between garlic and onion with very large bulb segments and a mild flavor.
The Common Garlic, a member of the same group of plants as the Onion, is of such antiquity as cultivated plant, that it is difficult with any certainty to trace the country of its origin. It is widely cultivated in the Latin countries bordering on the Mediterranean. The leaves are long, narrow, and flat like grass. The bulb the only part can be eaten is of a compound nature, consisting of numerous bulblets, known technically as ‘cloves,’ grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sack.
In England, Garlic, apart from medicinal purposes, is seldom used except as a seasoning, but in the southern counties of Europe, it is a common ingredient in dishes and is largely consumed by the agricultural population. From the earliest times, indeed, Garlic has been used as an article of diet.
How to use:
As an herb & spice.
There are different ways to use a powdered herb.
Food Preparation: You can add powdered herbs to any superfood, herbal smoothie, sauces, spreads, and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you an assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make the herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.