Common garlic – Allium sativum

Common garlic – Allium sativum

Common garlic – Allium sativum.
 
It is one of the most popular additions in virtually every dish, and many people cannot imagine a dish without garlic. It is a vegetable, spice and medicinal plant. Originally, garlic was known in Central and South Asia. From where in ancient times it came across the Mediterranean Sea to Europe. To continue to conquer the whole world with its unique taste and aroma.

Garlic is used fresh, dried, in cooked dishes and without heat treatment. It is a rich source of vitamins A, B and C, selenium, calcium and iodine. It also contains other health-promoting substances such as flavanoids, polysaccharides, lutamyl peptides, steroidal and triterpene saponins and lectins. It has a positive effect on the body’s immune system, blood pressure and the digestive system.

More and more often we reach for its less popular wild relative – Bear’s Garlic (Allium ursinum), which with its delicate taste resembles garlic and chives in one. Fresh wild garlic leaves are perfect for soups, salads and sauces.

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