GARLIC
Latvian: ķiploks
Garlic is a perennial herb with a complex bulb, which consists of many elongated
lobes that are densely packed together and covered by a common sheath. The stem
is leafy, erect, in most cases, up to the middle of the plant. The leaves are flat, linear,
pointed at the top of the stem, wedge-shaped at the bottom. Inflorescence shield-
shaped. The plant is 30-60 cm tall. Blooms in June-July.
In food, the lobes of the bulb of the plant are used, as well as partially its surface
part. Only lobes are used in medicine.
Harvesting of garlic begins at the moment when the lower leaves of the plant turn
yellow and the upper leaves turn yellow (end of July - August). Ripe onions should
be firm, the coating easily removed.
When harvesting garlic, they are first unearthed a little and then harvested without
the help of auxiliary equipment, then they are spread out on a dry surface to dry for
about 1-1.5 weeks. Next, the garlic is completely dried in a warm and well-ventilated
room. Store garlic at a temperature of 0-5C.
MEDICINIAL SIGNIFIANCE
Garlic preparations act as anti-inflammatory, antimicrobial, antiseptic, antisclerotic,
expectorant, antihelmintic agents. They slow down the development of
cholesterolemia, reduce arterial blood pressure, prevent the formation of
atheromatous plaques in the aorta.
Thanks to scientific studies, it has been proven that preparations containing garlic
promote the expansion of coronary and peripheral blood vessels, increase the
amplitude of heart contraction, reduce rhythm and increase diuresis.
Experiments have shown that garlic is also able to significantly reduce fermentation
and putrefaction processes in the intestines and stimulate secretory and motor
function in the digestive tract. As a result of many studies, it has also been
determined that garlic is able to kill both gram-positive and gram-negative bacteria
(streptococci, staphylococci, diphtheria bacillus, paracholera vibrios, typhoid bacteria
and paratyphoid group bacteria, tuberculosis bacillus, etc.)
Garlic is native to Central Asia. The plant began to be cultivated in the mountainous
regions of Uzbekistan, Tajikistan, Turkmenistan, Afghanistan and the north of Iran.
Ancient Greece and Rome also knew about the unique properties of garlic. It was
also used in ancient Egypt and India.
According to the ancient records of herbalists, cloves of garlic were used orally as an
antipyretic, stimulant, antihelminth and diuretic. It was used externally as a skin
irritant. Garlic was perceived as one of the best antiseptics; it was mainly used to
treat the oral cavity. It is able to destroy all the bacteria in the oral cavity within a few
minutes.
Garlic is used in folk medicine to treat colds, bronchitis, whooping cough, bronchial
asthma. Externally, ground garlic is used in applications against warts, eczema,
scabies and other skin diseases.
In China, garlic is used to treat plague, cholera, diseases of the digestive tract,
diseases of the respiratory organs, rheumatism, vitamin deficiency, skin diseases.
For the prevention of malaria, to stabilize the menstrual cycle; externally to treat
scabies, baldness and insect bites.
NOT RECOMMENDED FOR USE
Garlic should not be used by people at the moment of exacerbation of hemorrhoids.
Likewise, garlic is not recommended for people with an inflammatory process in the
kidneys (nephritis and nephrosis).
COSMETIC SIGNIFICANCE
In cosmetology, garlic is used as a remedy for baldness and to strengthen hair. It is
also used to strengthen the nail plates.
Augu katalogs ir tapis ar Eiropas Savienības finansiālu atbalstu Pārrobežu sadarbības programmas 2014.–2020. gadam projekta LVIII-062 “Versts of Feelings 2” ietvaros
