Young garlic green

Garlic or Allium sativum is a perennial species of herbaceous plants from the Amaryllis family. It is worth noting that garlic along with onions is included in the list of some of the most common and widely eaten vegetable crops. Moreover, garlic is popular and in demand among the vast majority of the population of planet Earth.

Garlic is distinguished by its taste, aroma, and besides, vitamin and mineral composition. The taste and aroma features of garlic are primarily due to the chemical composition of the plant, which contains biologically active compounds and, so-called organic thioether sulfides. Cloves or cloves of garlic bulbs are eaten.

In addition, young green garlic is especially popular in cooking, namely garlic leaves and arrows of the plant. It is worth noting that the inhabitants of India began to eat green garlic for the first time. Moreover, already in those distant times of the formation of ancient civilization, people actively used the useful properties of young green garlic in folk medicine.

The benefits of young garlic

Due to its unique taste and healing properties, young garlic green was incredibly popular with the ancient Romans, Egyptians, Greeks, as well as Arabs and Jews. Archaeologists have found reliable written evidence of the fact that people knew about the benefits of young garlic for the human body more than five thousand years ago.

In ancient Egyptian manuscripts, recipes for over 800 medicines were found, which were made on the basis of various types of plants, including young green garlic. In history, there is a mention of a riot on the construction of the great pyramids of Egypt. The workers, as was previously the case, were not given garlic, and people rebelled.

Young garlic has long been used in cooking and folk medicine in Russia. Green leaves of young garlic are considered the first remedy for avitaminosis. It is worth noting that it is the shoots of young garlic that are the first from the greens to appear on the beds of domestic gardeners and gardeners. The calorie content of young green garlic is at a fairly low level and is 40 Kcal, which are produced per 100 grams of product.

Such a caloric level of green young garlic, as well as a vitamin-mineral composition, makes it possible to classify the plant as dietary and at the same time therapeutic food products, the regular consumption of which has a visible favorable effect on the human body. Researchers confirm that the human health benefits of young garlic are significantly higher than those of spring onions. The bulbs of young green garlic contain a record amount of vegetable protein.

In addition, young garlic green contains amino acids indispensable for the human body in its chemical composition, as well as ascorbic acid, thiamine, nicotinic acid, lysine, polysaccharides, riboflavin and other minerals. Young green garlic is used in the preparation of vitamin salads, as well as as an ingredient in the first and main courses. Leaves of green young garlic are used for home preservation.