Small Root Garlic, also known as Allium_Allium_Capsicum, has the following effects and functions: prevention of arteriosclerosis. Its stem and leaves look like garlic and also have the flavor of onion_garlic. Its role is to pass Yang to transform qi, open the chest to disperse knots, move qi to guide stagnation as well as inhibit the elevation of peroxide ester in the blood of patients with high blood fat, to prevent atherosclerosis.

The rootlets of garlic have the characteristic flavor similar to garlic and green onion, and can be used to make a series of new condiments, such as: flavor sauce, garlic powder, garlic paste and so on. Rootlets of garlic are edible and safe, and have good antibacterial ability, in line with the requirements as a source of food preservatives. Rootlets of garlic made into food preservatives, added or sprayed to the surface of food, can play a good role in preservation and preservation.

Expanded Information:

In addition, domestic and foreign scholars' research on rootlet garlic is mostly focused on its bulb (i.e., Allium sativum) and its clinical application value, not much research on its botanical characteristics, nutritional quality, artificial domestication and cultivation.

The research and development of salt tolerance and utilization has not yet received due attention, has not formed a complete small root garlic breeding, cultivation and development and utilization of technology system, in the product deep plus Ding and market sales are still basically blank. Therefore, in people pay more attention to nutrition and health today, the development and utilization of small root garlic will have positive significance.

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Baidu Encyclopedia - Rootlets garlic (Allium sativum)