ARTICLE

A MAGESTIC PLANT

Garlic is a plant of the onion family, a Liliacaea. It uses to be 30 or 40 cm in height, with narrow leaves and little white flowers. Its bulb is also white, blunt and gives off an overwhelming odour. It is a common and wonderful seasoning which adds aroma, taste and nutrients to the dishes from all around the world.

It is said that garlic is native to central Asia. Nevertheless, it was also used by other civilisations like Greeks, Romans or Egyptians. In Ancient Egypt, this vegetable was took by pyramid workers in order to keep them strong. On the other hand, in Greece, and during the Olympic Games, athletes ingested it so as to be in good physical condition and increase their resistance to infection.

Nowadays it is being grown in large quantities by China, the main producer of garlic. This country produces around 6,500 thousand tons, followed by India and Republic of Korea, with 517 and 483 thousand tons respectively. Its use is not only for cookery, but is also appreciated like a preventive treatment for colds, coughs, cholesterol and cardiovascular diseases.

Even though garlic is considered a remedy for some diseases, we cannot overvalue its active principles. It should only be ingested in small doses and with special precautions mainly by children, pregnancy and breast-feeding women.