Garlic (Allium sativum) is a perennial herbaceous plant of the onion family, known worldwide as a flavorful seasoning and natural remedy. It strengthens the immune system, has a beneficial effect on the cardiovascular system (reduces cholesterol and the risk of blood clots), and improves digestion. It is eaten raw, fried, and baked, and is also used in folk medicine to prevent diseases and combat pathogenic microflora.
Main properties and uses:
Culinary: A key ingredient for preparing piquant dishes, used in soups, sauces, marinades, and also in young dishes.
Health:
Immunity boosting, possessing antiseptic and antibacterial properties.
Good for the heart: lowers "bad" cholesterol (LDL), increases "good" cholesterol (HDL), and promotes the visibility of blood vessels.
Improves digestion, speeds metabolism, and helps with flatulence.
Rich in vitamins (C, D, B), and minerals (silicon, selenium, iodine, germanium).
Medicine (folk): Used to treat illnesses, joint problems, nervous disorders, and for cleansing the body.
History (military): There were "garlics"—spiky military barriers against cavalry, resembling scattered garlic cloves.
Important points:
The medicinal properties of raw garlic are affected by heat treatment, which reduces its effectiveness.
It is recommended to take 1-3 cloves per day for prevention.
Garlic requires fertile, well-dlrained soil and a sunny planting site.
Read: https://gerbizor.blogspot.com/search/label/Begonia?m=0
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