Cultivation and properties of garlic

Garlic is a product that has been cultivated throughout the world since the beginning of recorded time. It has its origin in Central Asia and is now grown worldwide.

Its cultivation and its therapeutic properties are very well-known. It was already used in the middle Ages to fight bacterial diseases. Garlic has been scientifically proven to be a powerful natural antibiotic and effective in the control of diseases such as arteriosclerosis, rheumatism and hypertension. Garlic is commonly used in these ways: dried and semi-dried bulb form, dehydrated and also green (young garlic) and even in pickles for consumption, for medicinal purposes and is also used as an ornamental item.

The delicacy of taste and smell as well as its vigour lie in the farming. This is the reason why it has to be cultivated in a healthy plot, since this is the way to get a good crop. It should not be grown among onions or other liliaceous plants. span>

It’s not advisable to cultivate them after beet, alfalfa, peas, beans, oats, beans or spinach harvest, or after a vineyard and an orchard. On the other hand, it can be grown after any type of graminea (wheat, barley, canola, potatoes, lettuce…). The preparatory farm work should leave the ground springy and soft in depth and with no clods and crevices. The planting date depends on the garlic variety or type and on the local climatic conditions. Beside the choice of the plot of land, selecting the appropriate garlic seed represents over 90% of the success of the crop. The depth of the plantation must be 3 to 6 cm, according to the seed size (1 or 2 times the size of the clove of garlic), so that the garlic grows healthy and strong. Garlic is a slow maturing crop which is grown from cloves. The first year it develops a bulb which looks like a leek, the following year cloves sprout, and over the third year it reaches its fullest development.

Garlic’s main active components are: amino acids, minerals, vitamins, essential oil with many sulphurous components and alliin which brought into contact with an enzyme called allinase, turns into allicin.

Regarding its properties:

  • Antithrombotic (it prevents blood clot formation) due to its sulphurous components such as alliin and ajoene. It is very suitable to thin blood circulation and to prevent or combat circulatory diseases: atherosclerosis, hypertension, cholesterol, hypertension, angina and other related to poor blood such as hemorrhoids.
  • It is diuretic; it promotes the elimination of excess fluid from the body being appropriate in cases of rheumatism, dropsy, edema and bladder. It has bactericidal properties, having such richness in sulphur-containing components, is one of the best natural remedies to combat infections in the respiratory system (flu, bronchitis, pharyngitis, etc.) .
  • It is digestive (intestinal putrefaction, diarrhea, etc.) or excretory (kidney infections, cystitis, etc.). Garlic is suitable for bacterial cough because of its expectorant properties. The antibacterial properties of garlic can be used to combat or prevent food poisoning.
  • It is anthelmintic, as it helps to eliminate intestinal worms (very common in young children). Recent studies seem to link the consumption of garlic with cancer inhibition. Sulfur compounds seem to be responsible in the fight against the appearance of cancer cells in the stomach, liver, breast, etc
  • In diabetics, blood glucose decreases.
  • It is used to clean the lungs from the effects of smoking.

We can say that Garlic is a healthy treasure within reach of anyone who wishes it .