En tant que délicieux ingrédient de cuisine, surtout dans la cuisine méditerranéenne, l'ail est connu de tous, même si tout le monde n'aime pas son goût ou son odeur.
However, garlic is also an excellent health food. Not only does it have an antibacterial effect, but it is also effective against arteriosclerosis, which makes it very valuable, as there are very few medicinal plants that are effective against vasoconstriction.
Description de la plante
The original home of garlic is Southern Europe and the Near East. There the garlic is also cultivated on a large scale. Garlic is also cultivated in gardens in Central Europe, sometimes it is also found wild, but it is rather rare.
In early spring, a shoot with flat stems sprouts from the garlic cloves. Even these stems have a delicate garlic taste and can be used in salads as long as they are young. In midsummer, these stems wither as the clove thickens and becomes a tuber, which in turn contains several cloves. In late summer, the tuber can then be harvested. Garlic that is harvested very freshly smells much less strong than garlic that has been stored.
Famille de plantes
American ail sauvage, filed garlic, nectar of the gods, poor mans treacle, rocambole, sand leek, stinking rose.
Pièces végétales usagées
Essential oil, allicin.
Période de récolte
September to October.
Main uses: Immune system & Arteriosclerosis.
- Gastric and intestinal infections
- Faiblesse de l'estomac
- L'hypertension artérielle
- Increased resistance
- Pulmonary insufficiency
- Perte d'appétit
- Insuffisance cardiaque
- Les symptômes de la ménopause
Used regularly, garlic is effective against arteriosclerosis, i.e. it reduces deposits in the blood vessels and prevents new ones from forming. In this way garlic has an indirect effect against high blood pressure and can prevent heart attacks and strokes. It also strengthens digestion and boosts the immune system.
Formes de préparation
The best is to eat the garlic cloves, raw in a salad. But garlic is also beneficial to health when cooked. Unfortunately, the typical garlic smell cannot be completely avoided, but if all the people with whom you have direct contact have also eaten garlic, the smell is not disturbing.
You can also prepare a tincture with the garlic cloves. Cut the garlic into small pieces and put it in alcohol. Leave to stand for ten days and shake regularly. Then strain and add a few drops of angelica root oil.
The angelica root oil weakens the smell. Take 20 drops of the garlic tincture daily.
Garlic is also available in capsules, so you can take it without any risk of smell.
Garlic is the best to eat. This way you can combine a delicious taste with a good health effect.
Externally, sliced cloves of garlic can be used against warts. Using a plaster or compress, stick individual slices onto the area with the wart and leave them to take effect overnight. Such a plaster must be applied several times in a row before it takes effect.
|Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.|
Garlic (Allium sativum) is a species of bulbous flowering plant in the onion genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic.
- garlicke (archaic)
From Middle English garlik, garleek, garlek, garlec, from Old English gārlēac (“garlic”, literally “spear-leek”), from gār (“spear”, in reference to the cloves) + lēac (“leek”). Cognate with Scots garlek, garleke, garlik (“garlic”)...