AND’ una pianta perenne con una radice a bulbo edibile composta da 4-15 spicchi racchiusi in una pelle di consistenza simile alla carta e colore dal bianco al rosato.
In cima allo stelo, robusto e circolare, compaiono dei fiori bianchi, che sono contenuti in una membrana verde a forma di goccia.
Poco prima che i fiori si schiudano, il bocciolo fa arricciare il gambo e gli steli dei fiori assumono una forma arricciata.
Durante la fioritura i fiori formano una sorta di “Palla”.
PARTI USATE
Il bulbo (chiamato anche “Testa”).
I lunghi steli verdi e piatti in cima al bulbo si possono mangiare.
PROPRIETA’
Antimicrobico, antibiotico, cardioprotettivo, ipotensivo, antitumorale, stimola la traspirazione, abbassa la pressione alta, anticoagulante, riduce lo zucchero nel sangue, espettorante, stimola la digestione, diuretico, antistaminico, antiparassitario.
USI
Le ricerche hanno dimostrato che l’ aglio inibisce lo sviluppo e la proliferazione delle cellule tumorali.
Riduce il colesterolo delle lipoproteine a bassa intensità nell’ organismo umano e la densità del sangue, thus decreasing the risk of obstructions to the arteries and cardiac disorders.
L’ Garlic is an antioxidant and promotes the functions of the immune system.
AND’ a strong antibiotic and anti-inflammatory and is great for healing wounds.
L’ Garlic protects’ body from damage caused by synthetic drugs, chemical pollutants and the effects of radiation.
One clove of raw garlic provides about 6 g in proteine, 29 mg di calcio, 202 mg di fosforo, 529 mg di potassio e 15 mg in vitamina C.
AVVERTENZE
The rooms all’ Garlic has the same properties of’ raw garlic.
REPERIBILITA’
The fresh bulbs are found in all markets and supermarkets.
The edible green tops are rarer, but they may find themselves in the markets in mid or late summer (sometimes still attached to the bulb).
IMPIEGHI IN CUCINA
The strong flavor, decided and pungent of’ Garlic is due to’ allicina, the substance which contains.
The raw cloves are the most effective from the therapeutic point of view.
AND’ should add 1/2 o 1 whole clove of raw garlic to dishes to help your health.
To get real benefits from’ garlic, it is advisable to take about two whole heads of medium size (about 60 g) per week.
This means you have to add it to almost all the main dishes prepared.
Begin to increase the consumption of fresh garlic cloves chopped adding to sauces, sauces and dressings for salads, or to vegetable dishes and spreads.
Whole cloves blanched in water (for about 30 secondi) They are added to flavor seasonings, Flavored oils and vinegars.
The cloves blanched and pureed are used to thicken sauces.
Chopped garlic can join in rice dishes, legumi e cereali.
Raw garlic is chopped can combine with other herbs and spices for salad dressing, aioli, pesto, hummus, juices and condiments.
Fresh chopped green stems are mixed with sauces, insalate, sauces and dressings, They are used to garnish, They have returned in a pan with butter and lemon or adding to rice dishes or steamed or grilled vegetables.
The beautiful flowers of’ aglio si possono usare per guarnire e vivacizzare olii, aceti, insalate, cotture in padella e altri piatti principali.