GARLIC

Garlic is a species in the onion family with the scientific name Allium Sativum. It has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent 'hot' flavour that mellows and sweetens considerably with cooking. The leaves and stems are eaten particularly, when they are tender.

One of the oldest known crops, garlic is mentioned in Egyptian and Indian writings that are 5,000 years old. Chinese and Babylonian writings reference the bulb. Humans traveling and migrating have spread garlic worldwide, but wild garlic only grows in central Asia. Currently there are 2.5 million acres of garlic production worldwide.

Nutrition

Garlic has been found to lower cholesterol, prevent blood clots, reduce blood pressure and keeps cholesterol from sticking to artery walls.