- Garlic - Wikipedia
Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; [1][4][5] it also grows wild in parts of Mediterranean Europe [6] There are two subspecies and hundreds of varieties of garlic
- 11 Proven Health Benefits of Garlic
This is a detailed article about garlic and its health benefits Here are 11 ways that garlic can improve your health, supported by science
- Garlic: Overview, Uses, Side Effects, Precautions, Interactions . . . - WebMD
Garlic (Allium sativum) is an herb related to onion, leeks, and chives It is commonly used for conditions related to the heart and blood system Garlic produces a chemical called allicin This
- 6 Garlic Benefits To Boost Your Health
Is garlic good for you? Yes, garlic offers multiple health benefits “Garlic gets its pungent smell from an organic sulfur compound called allicin,” Jeffers says
- What Happens to Your Body When You Eat Garlic Regularly
Garlic may help lower cholesterol and blood pressure, and support immune and gut health Garlic provides vitamin C, zinc, potassium, magnesium and anti-inflammatory antioxidants Use fresh garlic in your favorite pasta dishes, with roasted veggies and in marinades and sauces
- 14 Powerful Benefits of Raw Garlic - Organic Facts
What is Garlic? Garlic, scientifically known as Allium sativum, is a close relative of the onion and is native to Central Asia The garlic bulb contains several cloves and each clove is covered with a soft translucent peel Garlic has been used as a seasoning in food as well as a traditional remedy for over 3,000 years
- Garlic | SNAP-Ed
Fresh garlic is a series of sections called cloves that form a bulb and grows underground Fresh garlic bulbs can be stored unpeeled in a cool, dry place for about a month
- Garlic | Culinary Uses, Health Benefits, Allium Sativum | Britannica
Garlic, (Allium sativum), perennial plant of the amaryllis family (Amaryllidaceae), grown for its flavourful bulbs The plant is native to central Asia but grows wild in Italy and southern France and is a classic ingredient in many national cuisines
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