Garlic is a perennial herbaceous plant belonging to the genus Allium of the Liliaceae family. The underground bulbs are divided into valves and are divided into purple-skinned species and white-skinned species according to skin color. Spicy and pungent smell, it can be eaten or used as seasoning, and can also be used as medicine. Garlic was introduced to my country from the Western Regions during the Western Han Dynasty. After artificial cultivation and breeding, it became popular among the public.
Chinese name: Garlic
Foreign name: Allium sativum L.
Alternative names: garlic, garlic, garlic, and garlic
Kingdom: Plantae
Family: Liliaceae
Genus: Allium
Distribution area: Produced throughout the country
Source Garlic Allium sativum L. (Garlic) The bulb is used as medicine. Harvest in spring and summer, tie up handles, hang in a ventilated place, dry in the shade and set aside. The main ingredient contains about 0.2% volatile oil. The main ingredient in the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin contained in garlic by the action of alliase. It also contains a variety of thioether compounds composed of allyl, propyl and methyl groups. The shape is oblate spherical or short conical, with off-white or light brown membranous scales on the outside. When the scale leaves are peeled off, there are 6 to 10 garlic cloves inside, whorled around the flower stem. The base of the stem is disc-shaped and has many fibrous roots. Each garlic clove is wrapped with a thin film. Peel off the thin film and you will see white, thick and juicy scales. It has a strong smell of garlic and a spicy taste. Dosage: 3 to 5 tablets. It can be eaten raw, decoctioned, cooked, or made into syrup. Appropriate amount for external use, pound for application, slice into pieces and rub or moxibustion with garlic. The growing areas are produced all over the country. Garlic (20 photos) Harvested in June when the leaves are dry, remove sediment, air-dry or bake until the skin is dry. The family genus is the whole plant of coriander, an annual herbaceous plant of the Apiaceae family. It is the bulb of garlic, a plant in the Liliaceae family. The nature and flavor of the old meridians are warm in nature and pungent in taste; it enters the spleen, stomach and lung meridians. Adverse reactions: External use can cause skin redness, burning, and blistering, so it should not be applied for too long. People with skin allergies should use with caution. Precautions: Garlic is warm in nature, so patients with yin deficiency and excessive fire and chronic gastritis and ulcers should eat it with caution. Plant form: Garlic is a perennial herb with a strong garlic odor. The bulb is large in shape, with 6 to 10 petals, and is covered with gray-white or light brown membranous scales. The leaves are basal, solid, flat, linear-lanceolate, about 2.5 cm wide, and the base is sheath-shaped. The flower stem is upright, about 60 cm high; the spathe has a long beak, 7 to 10 cm long; the umbel is small and dense, with 1 to 3 bracts, 8 to 10 cm long, membranous, light green; The flowers are small in shape, with many light red bulbils between the flowers, 4 mm long, or no bulbils at all; the flower stalk is thin and longer than the flower; the perianth is 6, pink, oval-lanceolate; the stamens are 6, white, with prominent anthers; pistils 1. The style is prominent, white, the ovary is superior, oblong-ovate, with a concave apex, 3-chambered. Capsule, 1 chamber dehiscent. Seeds black. Flowering season is summer. Nutritional content: 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3 mg of vitamin C per 100 grams. In addition, it also contains trace elements such as thiamine, riboflavin, niacin, allicin, citral, selenium and germanium. Note: Garlic is warm in nature, so patients with yin deficiency and excessive fire and chronic gastritis and ulcers should eat with caution.
Origin and varieties
The main producing areas of garlic in my country: Jinxiang County, Laiwu City, Shanghe County, Cangshan County (Linyi City), Guangrao County (Dongying City), Jining City, Shandong Province ), Chiping County, Chengwu County, Hebei Yongnian County, northern Daming County, Jiangsu Pizhou City, Sheyang County, Taicang City, Henan Province Qi County, Zhongmu County Hebingma Village, Shanghai Jiading, Anhui Bozhou City, Lai'an County , Wenjiang County and Pengzhou City in Sichuan, Dali in Yunnan, Xingping City in Shaanxi and Xinjiang and other places. Introduction to the main production area of ??Jinxiang: Jinxiang garlic enjoys a high reputation in domestic and foreign markets. In 1992, it won the Silver Award at the first China Agricultural Expo, which is the only highest award for white-skinned garlic in China so far; in March 1996 In September, it was officially named the "Hometown of Chinese Garlic" by the country; in 2000, the "Jinxiang Garlic" certification trademark was registered with the State Administration for Industry and Commerce; in 2002, it won the Guinness World's Best County with the largest planting area; in January 2003, it was approved to use "Jinxiang Garlic" "Pollution-free Agricultural Products Mark"; in March 2003, it was certified by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China as the Jinxiang Garlic Origin Certification Mark.
In 2001, Jinxiang County, Shandong Province, relied on advanced science and technology, followed the path of green, organic planting and production, standardization, and industrialization development to cultivate a leading garlic industry and embarked on a path of development by green development. Industrialized agriculture is the way to enrich the people and strengthen the county. Jinxiang County is my country's main garlic production base. Garlic has been cultivated for more than 2,000 years. In recent years, the annual planting area has been around 500,000 acres, with an output of 600,000 tons. The garlic produced is white-skinned, large, sticky, fragrant, moderately spicy, and rich in nutrients. It has won the highest award for similar products at the First China Agricultural Expo, Chinese Famous Brand Product, and Class A Green Food. “Jinxiang has the best garlic in the world, and Jinxiang has the most garlic in China” has been famous throughout the country. "Look to China for world garlic, and look to Jinxiang for Chinese garlic" has become common knowledge among people from all walks of life. With the continuous transfer of industry, a large area of ??garlic planting has also appeared in Yingju Town, Fengqiu County, Xinxiang County, Henan Province. The main variety is white garlic, with an annual output of about 30,000 tons, and has been in production for more than 20 years. With a history of export, merchants from all over the country often come to purchase. If necessary, you can search. Henan Jinnong (Agricultural Products) Co., Ltd. can help you purchase large quantities here! Its origin is in West Asia and Central Asia. It has a history of more than 2,000 years since Zhang Qian of the Han Dynasty went to the Western Regions and brought garlic back home to settle down. Garlic is an indispensable seasoning in human daily life. It can remove fishy smell and increase flavor when cooking fish, meat, poultry and vegetables. Especially in cold dishes, it can not only increase flavor but also sterilize. Traditionally, what people usually call "garlic" refers to garlic. There are many varieties of garlic. According to the color of the bulb skin, it can be divided into two types: purple-skinned garlic and white-skinned garlic. Purple-skinned garlic has fewer and larger garlic cloves, a strong pungent flavor, and high yield. It is mostly distributed in North and West China