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 a 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
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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