Allium sativum L.
Vernacular name: Garlic, Lahsun (Hindi: लहसुन)
Species Name: Allium sativum L.
Family: Amaryllidaceae
Habit: Perennial bulbous herb, cultivated as an annual.
Stem: Very short, condensed basal stem; pseudostem formed by overlapping leaf sheaths.
Leaf: Linear, flat, glabrous, 20–50 cm long, arising from the bulb; sheathing at base.
Flowering: Summer; often reduced or absent in cultivated forms.
Flowers: Terminal umbel enclosed initially by a membranous spathe; white to pinkish, 6-tepalled, with 6 stamens; ovary superior, 3-locular.
Fruit: Capsule, usually poorly developed in cultivated garlic; bulbils may occur in the inflorescence.
Uses:
- Garlic is traditionally used medicinally and is valued for its strong aromatic compounds. Ayurveda uses garlic for weight management, nephroprotection, osteoporosis, stress, aging, treatment of Alzheimer, wound healing (thrombosis), diabetes, acne, cold and cough.
- Garlic helps to regulate blood pressure and lower the bad cholesterol levels.
- Regular uses of garlic helps with strengthening the body’s immune defense.
- Garlic is rich in a selenium, quercetin, Vitamin C and sulphur containing compound, allicin, that contributes to antimicrobial, antiviral, antibacterial, anticancer, anti-inflammation and antioxidant properties that helps to reduce oxidative stress and cellular damage in the body.
- The bulb, particularly the cloves, is widely used as a spice and vegetable for its pungent taste, while the leaves are also used for cooking and garnishing. It stimulates the secretion of digestive juices and makes the process of digestion easier.
- Herbal therapy uses warm garlic oil to massage for its analgesic properties.
- Though too much consumption of raw garlic can cause heartburn, upset stomach and bad breath. Moreover, it can interact with medications like aspirin or warfarin, that are used for blood thinning.
- Garlic also acts as natural pesticide, insecticide and molluscicide.
