Liliaceae, Garlic
Garlic; Suan; Bawang Puteh, (M); Vellaipundu, (T); Shin-Tau, (C).
Allium Sativum L. (Liliaceae)
Description
Garlic
Garlic plant is a biennial herb. Its bulb is compound one and consists
of small bulbs or bulbils termed "cloves". Each clove is formed from the
axil of an outer cylindrical leaf that serves a protective function and
an inner storage leaf surrounding the bud. The group of small segments
or cloves is surrounded by a thin white or pinkish shealth. The flavour
of garlic is more powerful than other bulb crops. The characteristic smell
is due to the liberation of an enzyme, allinase, which acts on its substrate
allinine, breaking it down into an active compound allinin. The foliage
is flattened rather than hollow like that of the onion.
Origin
Cloves of garlic
The history of garlic dates back to time immemorial. According to records,
it was used by the ancient Egyptians and formed part of the diet of workers
who constructed the pyramids of the Pharoahs. The Romans were said to
dislike garlic on account of its strong odour but fed it to their soldiers
and labourers. It is not known as a wild plant. Central Asia is probably
its prime origin and Mediterranean a secondary centre.
Uses
As a condiment, the peeled "cloves" are used either entire or crushed
into a pulp, usually added to meat, sauces an vegetables. It has no significantly
high nutritive value but is an important seasoning in oriental cooking.
It is also used to flavour bread or toast. The leaves are cooked and eaten
as ordinary vegetables. Garlic is known to contain an antibiotic substance
which inhibits the growth of certain bacteria and fungi. The frequent
consumption of garlic by people in tropical countries could possibly have
an effect in reducing intestinal disorders. Garlic has been found to reduce
blood pressure and serum cholesterol.
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