Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots, and leeks. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single
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Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and
Garlic is a heavy feeder. In early spring, side-dress with or broadcast blood meal, pelleted chicken manure, or a synthetic source of nitrogen such as a pelleted fertilizer. Fertilize again just before the bulbs begin to swell in response to lengthening daylight (usually early May in most regions). Repeat if the foliage begins to yellow.
Garlic is an herb also known as Ail, Ajo, Allii Sativi Bulbus, Allium, Allium sativum, Camphor of the Poor, Da Suan, Lasun, Lasuna, Nectar of the Gods, Poor Man's Treacle, Rason, Rust Treacle, or Stinking Rose. Garlic is a commonly used food and flavoring agent. When used as a food product, garlic is not likely to produce health benefits or side effects.
Background. Garlic is the edible bulb from a plant in the lily family. It was traditionally used for health purposes by people in many parts of the world, including the Egyptians, Greeks, Romans, Chinese, and Japanese. Currently, garlic is most commonly promoted as a dietary supplement for conditions related to the heart and blood vessels, including high blood cholesterol and high …
Garlic has antioxidant and anti-inflammatory properties, which give it great therapeutic potential against a number of diseases. Adverse effects and toxicology. Garlic is known to cause bad breath and body odor, described as a pungent garlicky smell to sweat. This is caused by allyl methyl sulfide (AMS).