Garlic as a medicinal plant - a miracle bulb of nature

Garlic contains many minerals and lots of vitamins, such as vitamin A, vitamins B1, B6, vitamin C, potassium, selenium and many others.

However, the most important ingredients of garlic are alliin and allicin which have an antibiotic effect. The best way to release these active ingredients is to chop the garlic into small cubes. I cannot recommend a garlic press, because as far as I know many ingredients are destroyed during small pressing or crushing.

Garlic is said to have over 100 healthy active ingredients that can improve our health. It has a beneficial effect on the liver and the heart, for example, and is also said to lower cholesterol levels. These active ingredients have been known for many centuries, and garlic is also used in Chinese medicine.

In my opinion garlic is indispensable in the kitchen, because it is very versatile. However, I prefer fresh garlic, because it has a slightly finer taste and does not smell so pervasive. I use garlic for roasts, soups and sauces, it also tastes great in many spaghetti dishes. Whenever I can get fresh garlic at the farmers market, I buy 2 - 3 tubers. At home I cut the tubers nicely small, and then put the garlic in good olive oil, of course in cold pressed. (Extra Vergine). By soaking in oil, the good health effects are further enhanced.

garlic flower

One of my favourite dishes is the crispy meadow fillet filled with garlic, parsley, butter and lemon slices and then grilled or baked in the oven. You can find the recipe here.

https://steemit.com/food/@hforstner/crunchy-wiesnhendl-chicken-from-the-grill-an-oktoberfest-delicacy

source
https://en.wikipedia.org/wiki/Garlic

picture source
https://pixabay.com/de/