Garlic is a perennial herb belonging to the onion family. Its complex bulb consists of 3-20 onions - cloves. Garlic has a pungent taste and characteristic odor associated with a group of organic compounds-sulfides in the composition. Garlic is a necessary addition to fatty meat: lamb and pork, as well as to game, poultry and rabbit meat. Enriches the aroma of bacon, sausages and pates. Fish, soups, sauces, dishes from vegetables, mushrooms, eggs and cottage cheese are served with it. Garlic is often used in Spanish, Greek, Italian and Hungarian cuisine. Interesting about garlic: Garlic is one of the sweetest vegetables, because the sugar content in its juice reaches 20%. However, the burning substance alliin, which is found exclusively in garlic, does not allow you to feel the sweetness of this plant, Pythagoras called garlic the king of spices. In Europe, this plant appeared about 5,000 years ago, garlic was included in the diet of legionnaires in ancient Rome. Pupils of gladiatorial schools used it several times a day - it was believed that garlic multiplied courage and gave rise to contempt for death, sulfur substances give a specific strong smell to garlic, and to freshen your breath after taking garlic, try chewing a slice of lemon, parsley sprigs, cardamom seeds or cinnamon or rinse your mouth with natural milk, garlic thins the blood and is a natural antibiotic. Garlic also strengthens the immune system very well; garlic contains nitrogenous substances, sodium, potassium, calcium, magnesium, silicic, sulfuric, phosphoric acids, vitamins C, D, B, phytosterols, extractives, phytoncides and essential oils.
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