Garlic

Garlic
Allium sativum L.
Amaryllidaceae Family

Description of Garlic

Garlic is a perennial bulbous herbaceous plant, 20–59 in (50–150 cm) tall. The bulb (“head”, 0.7–1.8 oz or 20–50 g, 1.2–2.4 in or 3–6 cm) ranges from flattened to oblong-ovoid, consisting of 7–30 cloves (0.4–1.6 in or 1–4 cm, rounded-triangular or flattened), covered with white, cream, or purple scales (solid or with dark veins). Clove flesh is white or cream, sharper when cream-colored. Roots (depth 24–28 in or 60–70 cm, width 16–20 in or 40–50 cm) form a bundle, mainly in the plow layer (10–12 in or 25–30 cm). Stem (donets) is rounded, flat, or convex, 0.8–1.2 in (2–3 cm) in diameter. Leaves are basal, linear, 0.4 in (1 cm) wide, up to 3.3 ft (1 m) long, dark green with waxy bloom, slightly grooved, pointed, fan-like. In arrowing forms, the flower arrow (1.6–6.6 ft or 0.5–2 m) is hollow, curled into a ring before flowering, with an umbel inflorescence of small flowers (0.12 in or 3 mm, pale lilac or white) and bulbils (0.06–0.12 in or 1.5–3 mm, light straw or purple). Fruit is a three-celled capsule, seeds black, wrinkled, rare. Flowering in June–August. Propagated vegetatively (cloves, bulbils). Sharp garlic odor. About 20 breeding varieties are cultivated.

 

Distribution and Ecology of Garlic

Garlic originates from Central Asia (Dzungaria, Kyrgyz steppes), cultivated in temperate and subtropical climates (Europe, North America, Australia). In Russia, grown in Krasnodar Krai, Volga region, Siberia. Prefers loose soils (pH 6.0–7.5), moderate moisture. Yield: 4–9 tons/acre (10–20 t/ha). Winter varieties withstand -4°F (-20°C), spring ones planted in spring. Used as a repellent in mixed plantings. Improves soil structure.

 

Raw Materials from Garlic

Raw materials: fresh bulbs (*bulbus Allii sativi recens*), leaves. Bulbs harvested when leaves yellow (July–August), tops half-green and necks drooping, in dry weather. Dry on beds, then under canopy in thin layer, trim roots after 2 weeks without touching heel. Raw material: mature, dry, clean bulbs with stem remnant (0.4–2 in or 1–5 cm), ≤4% bulbs with fallen cloves, ≤1% separate cloves. Dry bulbs at 68–86°F (20–30°C) (yield 60–70%, moisture <12%), leaves at 86–104°F (30–40°C). Quality: dense bulbs without rot; leaves without spots. Store at 34–43°F (1–6°C) (bulbs: 6–8 months; leaves: 1 year) in dry, ventilated room, in boxes or bags. Sharp odor, pungent taste.

 

Chemical Composition of Garlic

Bulbs contain: essential oil (0.2–0.4%, allicin, diallyl disulfide 60%, diallyl trisulfide 20%, diallyl tetrasulfide 10%, allyl propyl disulfide 6%), alliin (0.3%), scordinin, glycoside glucominin, phytoncides, phytosterols, saponins, enzymes, nitrogenous substances, phosphoric, silicic, sulfuric acids, vitamins (C 10–30 mg%, A, D, B1 0.08 mg%, B2 0.08 mg%, PP 1.2 mg%, B6 0.6 mg%, rutin, pangamic acid), flavonoids, proteins (8–13%), fiber (0.8%), polysaccharides (inulin, sugars 27%: fructose, glucose, sucrose), fatty oil (0.03–0.08%), minerals (K 260 mg%, Na 80 mg%, Ca 60 mg%, Mg 30 mg%, P 100 mg%, Fe 1500 mg%, Cu 1.5 mg%, Zn 1025 mcg%, Co 9 mcg%, Mn 810 mcg%, I 2 mcg%, Mo, Zr, V, Ti, Sn, Se). Leaves: carotene (2.4 mg%), tocopherols (0.1 mg%), vitamin C (140 mg%), B1 (0.05 mg%), B2 (0.08 mg%), PP. Calories: 140–150 kcal/100 g (bulbs).

 

Uses and Benefits of Garlic

Garlic has bactericidal, antifungal, anthelmintic, choleretic, diuretic, expectorant, vasodilatory, antispasmodic, hypoglycemic, wound-healing effects. Suppresses putrefaction and fermentation in intestines, stimulates digestion, bile secretion, heart activity, lowers cholesterol, normalizes metabolism. Used for infections, bronchitis, pneumonia, bronchial asthma, gastritis, hypertension, atherosclerosis, helminthiasis, skin diseases, liver and kidney issues, prostate adenoma, impotence, avitaminosis, chronic ulcers, insect bites, flu prevention, dysentery, lead poisoning. Effective with milk. Suppresses lactation. Recommended dose: 0.07–0.35 oz (2–10 g) bulbs daily or 0.18–0.35 oz (5–10 g) leaves daily. Consult a healthcare professional before medicinal use.

 

Precautions for Using Garlic

Doses >0.35 oz (10 g) bulbs daily may cause stomach, kidney, liver irritation, nausea, allergy. Store infusions at 39–43°F (4–6°C) no longer than 24 hours. For children 3–12 years, give <0.18 oz (5 g) daily. Prolonged use (>2 weeks) requires medical supervision. External use may cause skin burns. Start with 1–2 cloves daily for those unaccustomed. Caution in heart rhythm disorders to avoid vascular spasms.

 

Contraindications for Using Garlic

Allergy to Amaryllidaceae, gastritis with high acidity, gastric ulcer, nephritis, nephrosis, hemorrhoid exacerbation, epilepsy, pregnancy, lactation, children under 3 years.

 

Medicinal Recipes with Garlic

1. Infusion for hypertension. Steep 0.18 oz (5 g) chopped cloves (or 2–3 cloves) in 6.8 oz (200 ml) boiling water for 40–60 minutes, drink 1.7 oz (50 ml) three times daily for 10 days. Also: 15 drops of 40% ethanol tincture twice daily before meals for 1 month, or 1 cup cloves in 16.9 oz (0.5 L) vodka, steep 14 days, take 1 tbsp three times daily.
2. Tincture for bronchitis. Steep 1.76 oz (50 g) cloves in 16.9 oz (500 ml) 40% ethanol for 14 days, take 10 drops with milk twice daily for 7–10 days. Also: garlic mixture (10.6 oz or 300 g garlic, 5.3 oz or 150 g sugar, 94% ethanol, 0.007 oz or 0.2 g menthol, water to 33.8 oz or 1 L), take 0.34–0.51 oz (10–15 ml) three times daily for ARVI, pneumonia.
3. Microenema for helminthiasis. Steep 0.18–0.21 oz (5–6 g) clove paste in 3.4–6.8 oz (100–200 ml) warm water or milk for 1 hour, use for enema once daily for 5 days. Also: 10–40 drops juice with milk 2–3 times daily, reduce dose 2–4 times for children.
4. Ointment for warts and calluses. Mix 0.18 oz (5 g) clove juice with 0.18 oz (5 g) pork fat, apply twice daily for 7–10 days. Also: mix with vaseline (30–70%) or sesame/castor oil for scabies and lichen.
5. For flu. 2–4 chopped cloves at night for 2 consecutive days with 2-day break, or insert cotton swab with juice in nose. Also: 10–15 drops tincture (8.8 oz or 250 g cloves in 33.8 oz or 1 L vodka, steep 14 days) before meals for dysentery, intestinal infections.
6. For colds and bronchitis. 1 tsp crushed garlic with honey every 1–2 hours, or garlic syrup (4.4 lb or 2 kg garlic, 2.2 lb or 1 kg honey, 33.8 oz or 1 L 95% ethanol, 6.8 oz or 200 ml 1% HCl, water to 2.6 gal or 10 L), 0.34 oz (10 ml) three times daily.
7. For insomnia and headache. Eat 2–3 cloves at night.
8. For gastrointestinal diseases. 1–3 cloves with food or 1 tsp paste in 13.5 oz (400 ml) cold boiled water, drink ½ cup three times daily before meals.
9. For bronchial asthma. Grate 2 heads garlic and 5 lemons, add 33.8 oz (1 L) boiled water, steep 5 days, drink 1 tbsp three times daily 20 minutes before meals.
10. For trichomonal colpitis. Mix garlic juice with glycerin (0.5:10) for suppositories, insert for 4 hours, 3–5 sessions, or 3–4 clove paste on tampon for 4–6 hours morning and evening.

 

Cosmetic Uses of Garlic

Garlic fights acne, dandruff, oily seborrhea, and hair loss due to allicin and sulfur compounds.

1. Dandruff mask. Mix 0.18 oz (5 g) clove paste with 0.34 oz (10 ml) olive oil, 0.18 oz (5 g) honey, apply to scalp for 1–2 hours, rinse, once weekly for 6–7 days.
2. Acne remedy. Mix 0.07 oz (2 ml) clove juice, 0.35 oz (10 g) yogurt, 0.18 oz (5 g) clay, apply to face for 15 minutes, rinse, twice weekly.
3. Hair mask. Mix 0.18 oz (5 g) clove paste, 0.34 oz (10 ml) burdock oil, 1 yolk, apply to roots for 1 hour, rinse, 1–2 times weekly.
4. Skin toner. Mix 0.07 oz (2 ml) clove juice with 3.4 oz (100 ml) water, wipe face once daily for 7 days.
5. Alopecia areata mask. Rub paste from large heads into scalp until hyperemia, apply every evening.

 

Culinary Uses of Garlic

Garlic is used as a sharp-flavored seasoning fresh, crushed with salt, in vegetable salads, sauces, fish and meat dishes (lamb, mutton, game, pork, beef), steaks, toasts, soft cheeses, cottage cheese, for pickling, marinating cucumbers, tomatoes, mushrooms, in sausage production, canning industry. Leaves used as vitamin and spicy greens. Add garlic 3–5 minutes before dish readiness, crushed or finely chopped, avoiding boiling.

1. Garlic oil. Mix 0.35 oz (10 g) chopped cloves with 3.4 oz (100 ml) olive oil, steep 7 days, use for salads.
2. Vegetable marinade. Boil 0.18 oz (5 g) cloves, 16.9 oz (500 ml) water, 1.06 oz (30 g) salt, 0.71 oz (20 g) sugar for 5 minutes, use for cucumbers or mushrooms.
3. Aioli sauce. Whisk 0.18 oz (5 g) clove paste, 1 yolk, 3.4 oz (100 ml) olive oil, 0.17 oz (5 ml) lemon juice, serve with fish.
4. Garlic paste. Blend 0.35 oz (10 g) cloves, 0.18 oz (5 g) salt, 0.34 oz (10 ml) oil, store at 39–43°F (4–6°C) up to 1 month.
5. Garlic with yogurt. Crush 1 head garlic, mix with 1 cup yogurt, steep overnight, drink in 2–3 portions.

Tips: Add garlic 3–5 minutes before dish readiness. Store bulbs up to 8 months at 34–43°F (1–6°C), prefer medium size with firm scales or pink color.

 

Other Uses of Garlic

Natural repellent, improves soil structure, used in perfumery (essential oil).