bio garlic
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[1]. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
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Location: Piacenza,Italy
Photo credit: © Augusto Colombo - ITALIA- / Alamy / Afripics
License: Licensed
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Keywords: agriculture, ajoene, alliin, allium, enzymes, famers, flavonoids, italian, italy, market, minerals, production, rural, sativum, vitamin
