Botanical Name: Allium Sativum

Botanical Name:
Allium Sativum



Biennial plant with long leaves, flat white flowers and part of the Alliacees family.

The main edible part of the garlic is the bulb made up of several white cloves.

When the plant is young, its leaves are used in the culinary field, fresh.

Garlic grows to a height of 60-90 cm.


  • Central Asia


Active Constituents:

  • Allicin

Healing Properties:

Garlic is a plant resistant to diseases and pests due to its anti-bacterial properties. Like other plants in the onion family, garlic produces a strong odor substance that releases it into the air when the cells are destroyed. This chemical is largely composed of sulfur. It is believed that this process is a defense mechanism against birds, insects and worms that attack the plant.


Garlic leaves and cloves are used in the culinary field. Leaves are less flavorful and sweeter than cloves, being used in recipes similar to onion queues.

Garlic is used to enhance the flavor of vegetables and meat preparations, soups, or bread and other bakery products.

Garlic Cloves contain impressive amounts of vitamins and minerals. Thus, 100 g of garlic contains: 95% of the recommended daily allowance of vitamin B6 (pyridoxine), 52% of of vitamin C, 33% of copper, 21% of  Iron, 18% Selenium, 73% of Manganese.


The main active ingredient of garlic is allicin, a substance with a strong antibiotic effect. Due to the antibiotic effect it is indicated in the treatment of viruses, bronchitis, tracheitis.

Garlic also accelerates wound healing.

Garlic has vasodilating and hypotensive action, antimicrobial, anthelmintic and helps prevent thrombosis and infarction.

The plant is also used to remove intestinal worms.

Many infections are stopped and removed by crunchy garlic.

It also acts on the digestive system, improving its functioning.

Garlic regulates blood sugar levels for diabetics.

Combined with milk and honey, garlic has sedative action, being recommended in insomnia due to stress.

Several studies have shown that people who consume significant amounts of onion and garlic have a very low risk of developing gastric, skin or colon cancer.


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Pimpinella Anisum.