Other names: garlic, garlic, garlic alone, and garlic in Hu.
The main component contains about 0.2% volatile oil, and the main component in the oil is allicin, which has bactericidal effect and is produced by the hydrolysis of alliin contained in garlic by alliinase. It also contains a variety of sulfide compounds composed of allyl, propyl and methyl.
It is oblate or short-conical, with off-white or light brown membranous scales outside, and 6- 10 garlic cloves inside, which are whorled around the flower stem, and the stem base is discoid with many fibrous roots. Each garlic clove is wrapped with a film, and the film is peeled off, that is, white, thick and juicy scales are seen. It has a strong garlic smell and a spicy taste.
Usage and dosage: 3 ~ 5 tablets. It can be eaten raw, decocted in soup or cooked, or made into syrup. Appropriate amount for external use, pounded, sliced and rubbed or separated by garlic moxibustion.
Growing areas are produced all over the country.
When the leaves are dry in June, dig, remove sediment, ventilate and dry or bake until the skin is dry.
The source is Allium sativum L., a plant of Allium in Liliaceae, which is used as medicine in bulbs. Harvesting in spring and summer, tying, hanging in a ventilated place, and drying in the shade for later use.
The family belongs to the whole plant of panicum miliaceum coriander in Umbelliferae. It is the bulb of garlic in Liliaceae.
The taste is old and warm, and it tastes Xin Ping; Meridian of spleen, stomach and lung.
Adverse reactions External use can cause redness, burning and blistering of the skin, so it should not be applied for too long. People with skin allergies should use it with caution.
Precautions: Patients with mild garlic, excessive fire due to yin deficiency and chronic gastritis ulcer should eat carefully.
Garlic in plant form
Perennial herb with strong garlic odor. Bulb is large, with 6 ~10 petals, and covered with off-white or light brown membranous lodicule. The leaves are basal, solid, flat, linear-lanceolate, about 2.5 cm wide, and the base is sheath-shaped. Flowering stems erect, about 60 cm high; The spatula has a long beak, 7 ~10 cm long; Umbrella, small and dense, with bracts1~ 3, with a length of 8 ~10 cm, membranous and light green; Flowers are small, mixed with reddish beads, 4 mm long, or completely without beads; The flower stalk is thin and longer than the flower; Perianth 6, pink, elliptic-lanceolate; Stamens 6, white, anthers prominent; Pistil 1, prominent style, white, superior ovary, long elliptic oval, concave apex, 3-loculed. Capsule, 1 dehiscence. The seeds are black. Flowering in summer.
Every10og of nutrients contains 69.8g of water, 4.4g of protein, 0.2g of fat, 23.6g of carbohydrate, 5mg of calcium, 44mg of phosphorus, 0.4mg of iron and 3mg of vitamin C. In addition, it also contains trace elements such as thiamine, riboflavin, nicotinic acid, allicin, citral, selenium and germanium.
Functions are mainly used for dysentery, diarrhea, tuberculosis, cough, intestinal parasitic diseases (hookworm, pinworm disease), sores and carbuncle. 1. Dispelling carbuncle, eliminating food stagnation, detoxicating and killing insects: mainly used for carbuncle, swelling, sores and itching. Mash and apply externally or slice and rub externally. 2. Detoxification: used for tuberculosis, cough and diarrhea. 3. Insecticide: used for hookworm disease and hookworm disease, and can be decocted with insect repellent. For hookworm disease, this product can also be used for prevention. Before working in the field, garlic is mashed and applied to the limbs. For coccidiosis, you can also mash this product, add a little vegetable oil and apply it around the anus before going to bed. In addition, this product can also prevent and treat influenza if eaten raw.
Chinese medicine believes that garlic is spicy and warm, which can relieve stagnation of qi, warm the spleen and stomach, eliminate disease accumulation, detoxify and kill insects, treat stagnation, abdominal cold pain, diarrhea, dysentery and whooping cough. As for the edible value of garlic, there is a saying: eating seedlings in spring, eating moss in summer, eating roots in May and harvesting seeds in autumn, which shows that garlic plays an important role in people's daily diet. Modern research shows that garlic contains alliin and alliinase, which produce allicin after contact, which has bactericidal effect; Alkaloids contained in garlic have the functions of reducing blood sugar components and increasing insulin, and more importantly, it has no effect on normal blood sugar values; Garlic is also the plant with the highest organic germanium content and more selenium content; Garlic also contains VA, VB, VC, calcium, phosphorus, iron, crude fiber and other components. In addition, garlic also has the effects of promoting metabolism, relieving fatigue, stimulating digestive organs to secrete digestive enzymes, promoting epithelial proliferation and accelerating wound healing.
Origin and variety of garlic
The main producing areas of garlic in China are Qixian and zhongmou county, Henan Province, Jinxiang, Cangshan, Guangrao, Chiping, chengwu, Sheyang, Taicang, Jiading, Anhui, Bozhou, Lai 'an, Wenjiang, Pengzhou, Yunnan, Dali and Xinjiang.
It originated in West Asia and Central Asia, and has a history of more than 2,000 years since Zhang Qian sent a mission to the Western Regions in the Han Dynasty and brought garlic back to China to settle down. Garlic is an indispensable seasoning in human daily life. It can remove fishy smell and enhance flavor when cooking fish, meat, poultry and vegetables, especially in cold salad, which can not only enhance flavor, but also sterilize. Traditionally, what people usually call "garlic" refers to garlic.
There are many kinds of garlic, which can be divided into purple garlic and white garlic according to the color of bulb skin. The garlic cloves of purple garlic are few and large, with strong spicy taste and high yield, which are mostly distributed in North China, Northwest China and Northeast China, with weak cold tolerance, sowing in spring and late maturity. There are two kinds of white garlic: large petals and small petals, which are less spicy, colder than purple garlic, sown in autumn, and mature slightly earlier.