It is spring, and with it the season of garlic , a superfood that has endless nutritional properties and benefits for our health. Discover them in this post.
The origin of the cultivation of garlic is very old,and it is not known for sure where it came from. It is believed to be native to Southwest Siberia. It was highly appreciated by Egyptians, Greeks, and Romans, who considered it an excellent medicine. In the Middle Ages it was considered a remedy and protection againstplagues and epidemics. From the seventeenth century garlic was consumed only by the lower classes, as high society rejected it for its smell. Nowadays it is highly appreciated as a condiment, and it is grown almost all over the world,mainly in Asia.
The garlic belongs to the liliaceae family, like the onion and the leek. It is the young garlic plant that can be found in late winter and early spring. TheThe lower part of the garlic , the bulb, is usually whitish, reddish or purple in color and the leaves are smooth and of an intense green color.
Its nutritional composition is very similar to that of garlic , but less concentrated due to its water content. It contains small amounts of iron, silicon, sulfur, iodine, manganese, selenium and vitamins B1, B2, B6 and C.
The excThe diuretic, cleansing, antiseptic and antibacterial qualities of garlic are widely known and disclosed. In fact, it has been used since ancient times in the treatment of various conditions.
to get started, the frequent consumption of garlic causes vasodilation, that is, the increase in the diameter of the blood vessels, so that the blood flows more easily and reduces the pressure, thereby improving blood circulation.
In addition, a study from the University of North Carolina at Chapell Hill shows that people who consume garlic regularly reducehalf the risk of stomach cancer and a third that of colon cancer compared to people who consume little garlic . Scientists believe that it is because it is composed of antibacteria that act against otherThe bacterium, Helicobacter Pylori, which is found in the stomach and stimulates cancer.
And finally, consuming garlic regularly, in addition, stimulates the gastrointestinal mucous membranes, thus causing an increase indigestive and bile secretions. This results in a better preparation of the digestive tract for the digestion of food.
In the market
The best season for young garlic is from April to June, when we find it more easily in the markets. We must choose those specimens of firm consistency, with the bulbor whitish in color and intense green leaves. Reject those that show yellowish markings and leaves.
Once at home, the best way to keep them is in a container or wrap that isolates it from the rest of the food.put them in the fridge.
In the kitchen
The young garlic or garlic , with a less concentrated aroma and flavor than that of ripe garlic , gives a milder flavor in the platos in which it uses as an ingredient. We can prepare multiple recipes with them, from scrambled eggs, omelettes and tempuras. They can also be added to stews, stir-fries to add flavor or simply as a garnish.
If the smelland taste of garlic are intolerable for you, go to its light version, the garlic . With almost the same properties, but with a smoother and more pleasant taste, they are a nutritional treasure. They contain substances that protect the savalanche in general and in the kitchen they combine with almost all types of food.