garlic
Garlic, scientifically known as *Allium sativum* from the Liliaceae family, is a widely used herb and vegetable. It is commonly referred to as garlic, leek, or even wild garlic in some regions. The bulb of the garlic plant is the most commonly used part, but its leaves—often called green garlic—and flower stalks, known as garlic scapes, are also valued for their medicinal properties.
Garlic is rich in allicin, a sulfur-containing compound responsible for many of its health benefits. Allicin has been shown to possess anti-inflammatory, anti-hyperlipidemic, anti-arteriosclerotic, and even anti-cancer properties. Its pungent aroma and warm nature make it a popular ingredient in both cooking and traditional medicine.
Harvested primarily during spring and summer, garlic is typically dried in shaded areas to preserve its potency. It is cultivated across various regions and is an essential crop in many cultures around the world. Whether used fresh, dried, or in supplement form, garlic continues to be a staple in both culinary and therapeutic practices due to its remarkable health benefits.
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