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CULTURAL AND WILD PLANTS
Garlic. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Garlic, Allium sativum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Garlic Family: Amaryllidaceae (amaryllidaceae). Origin: South and Central Asia. Area: Garlic is distributed throughout the world in temperate and subtropical climates. Chemical composition: Garlic contains many biologically active substances, including sulfuric alicin, which is credited with antibacterial and antifungal properties, as well as antioxidants, vitamins and minerals. Economic value: Garlic is used in cooking as a condiment and addition to dishes, as well as in medicine for the treatment of various diseases, including cardiovascular diseases, infections and cancer. Legends, myths, symbolism: In ancient Egypt, garlic was considered a sacred plant, it was used in mummification, as well as for the treatment of diseases. In ancient Rome and Greece, garlic was also valued for its medicinal properties and used as a remedy for certain diseases. In medieval Europe, garlic was considered a sacred plant, it was used in magic and to exorcise evil spirits. Symbolically, garlic is associated with purity, protection from evil forces and health. In some religious traditions, garlic is seen as a symbol of strength and the fight against evil. In some cultures, garlic is used as an amulet that protects against spoilage, the evil eye, and other negative energies.
Garlic, Allium sativum. Description, illustrations of the plant Garlic, Allium sativum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant 20-70 cm high, with a large complex bulb, consisting of simple and complex cloves, externally covered with a common wrapper of dry scales. The stem is tall, ends with a spherical umbrella of gray-white flowers. The leaves are flat, broadly linear, pointed. Blooms in June - July. Homeland of garlic - Central Asia. Garlic culture is over 5000 years old. In ancient Rome, garlic was part of the mandatory diet of legionnaires, since, according to the Romans, it gave the soldiers strength and courage. The ancient Greeks and Slavs considered garlic an indispensable remedy for the bite of poisonous snakes, insects and scorpions. Already in 370 BC, the natural scientist Theophrastus described some varieties and agricultural techniques of this crop. Later, the ancient Roman physician Dioscorides (I century AD) noted its healing properties. Garlic has been cultivated since time immemorial and has been very popular as a medicinal plant. It is currently the most common spice plant. Spicy and sweet varieties of garlic are known. Acute are distributed mainly in the northern and middle latitudes, sweet - in the south. Garlic is a light-loving plant and quite cold-resistant. Prefers loose medium and light loamy chernozems. It is propagated by teeth, sometimes by air bulbs. In one place, garlic can be planted only after four to five years. Fertilizers are applied under plowing. Depending on the timing of planting, winter and spring garlic are distinguished. Bulbs of winter varieties withstand frosts down to -25 °C, and seedlings up to -15 °C. Among winter varieties there are arrowing and non-shooting forms. Arrows have an arrow in the center between the teeth - this is a flower-bearing stem; non-shooters do not have such a stem, but have a soft thin dry neck and a false stem of dry leaves. Arrow forms give a higher yield and have a better presentation. Winter varieties are planted at the end of October, spring varieties - at the beginning of March. The depth of embedding into the soil is 3-5 cm; the distance between the teeth is 5-6 cm. Soil loosening, timely watering and weed control are carried out regularly. Increased humidity is necessary for spring crops in the first two weeks after germination and for winter crops during the period of spring regrowth. Moisture is especially necessary for garlic during the growth of the root system, and then when cloves and arrows appear. Simultaneously with watering, fertilizers are applied. Shooting varieties are harvested in July, after the leaves turn yellow and dry, non-shooting varieties are harvested in early August, after the tops lodging. Ripe bulbs are dug up, cleaned of roots and knitted into sheaves or wreaths. Spring garlic is better preserved. You can keep it in the refrigerator until spring.
Garlic is a valuable food and medicinal plant. Garlic bulbs contain proteins, fats, sugars. The most valuable in them is a bactericidal essential oil, B vitamins and ascorbic acid. There is a lot of calcium and magnesium in garlic; found manganese, iron, zinc, phosphorus, copper and iodine, as well as phenolic compounds. The green parts of the plant contain carotene, ascorbic acid and B vitamins. Garlic has long been used to improve appetite and for many ailments. In ancient times, they were treated with digestive disorders, cough, skin diseases. In the Middle Ages, it was considered a remedy for the plague. Garlic has not lost its significance in our time. In folk medicine, it is used for insomnia and headaches caused by climacteric neuroses. Pairs of garlic are recommended to be inhaled for colds and for the purpose of prevention during flu epidemics. Garlic gruel quickly cures a runny nose; it is also effective in trichomonas colpitis. According to scientists, essential oil, which includes sulfur compounds, as well as a specific volatile substance - allicin, have antimicrobial properties. As an aid, garlic is used in scientific medicine in the treatment of a number of diseases. Garlic regulates the work of the heart, improves digestion, stimulates the secretion of bile, inhibits the development of putrefactive processes in the intestine, accelerates wound healing; it lowers blood pressure, promotes the excretion of cholesterol from the body. Garlic extract is included in the composition of the drug Allochol used for hepatitis, cholecystitis, cholangitis and chronic constipation. And yet the main purpose of garlic is food. He is spice, he is spice. Just one prong gives the dishes an appetizing taste and aroma. The onion is used as a seasoning for meat, vegetable and fish dishes, it is also used for the preparation of pickles, marinades, in the food industry. Pounded (crushed) garlic is added to dishes when they are fully cooked. Especially soft, delicate taste of young, not quite ripe garlic. In the spring, during the period of its appearance, you can eat not only the bulbs, but also the leaves. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Garlic, Allium sativum. Description of the plant, area, cultivation, application
A bulbous plant of the genus Onion of the lily family. The leaves are flat, lanceolate, grooved, erect or drooping. The flowering stem (arrow) is even, 60-150 cm high. The bulb is complex, consists of 2-20 cloves, each of which is covered with hard leathery scales. Inflorescence umbellate. The smell of garlic is sharp, peculiar, the taste is sweetish, burning. Blooms in June - July. Ripens in August. Two types of garlic are usually grown - shooter and non-shooter. Shooting garlic is more winter-hardy. It is sharper and has a higher content of essential oils. The teeth of the bulb are located radially, an arrow emerges from the center. Bulb-air bulbs are formed on it, which are used for sowing. In the forms of garlic with a large inflorescence, they are small, like a grain of millet, with a small inflorescence - larger - the size of a pea. It can also be sown. Garlic is used for canning and pickling vegetables. If the bulbs of the arrowing garlic are not used, then the arrows are broken out when they appear, which increases the bulb yield by 40%. If it is necessary to obtain a crop of bulbs, the arrows are cut 1 cm above the bulb during harvesting and they ripen in sheaves under a canopy until completely dry. Non-shooting garlic does not shoot arrows, but forms up to 30 cloves arranged in a spiral. It grows well in fertile loamy soil with sufficient lighting. Does not tolerate waterlogging, fresh manure. The birthplace of garlic is Dzungaria - a plain between the mountains of Altai and the Eastern Tien Shan and the Kyrgyz steppes. From here, together with the Mongols, he came to China. Even in ancient Egypt, garlic was grown in large quantities. The ancient Greeks attributed to him a miraculous, all-strengthening property. Garlic grows wild in India and Arabia. It is bred in the countries of Asia, Europe, America as a garden crop. Among other vegetable crops, garlic stands out for its high protein content (6-8%). Garlic contains an essential oil of complex composition. Garlic phytoncides have volatile and non-volatile fractions, soluble in water and alcohol, which have a strong antibiotic property. Garlic contains phytosterol, B vitamins, ascorbic acid, vitamin D, iodine and other substances. Flavonoids are also found in garlic, which relax vasospasms, lower blood pressure and help eliminate cholesterol. Garlic is rich in iron, zinc, iodine and in this respect is far superior to many vegetable crops. All this testifies to the significant nutritional and medicinal value of garlic. All peoples consider garlic a good seasoning for food, but it is most popular in the countries of Southern Europe, North Africa and South America. Bulbs and the aerial part of the plant are used. Garlic feathers are used when preparing salted cucumbers, young ones - in salads. Due to the presence of phytoncides, garlic has a strong bactericidal effect. Volatile substances released from crushed garlic have a toxic effect on yeast fungi, kill the yeast culture, located a few centimeters from the surface of the garlic gruel. They have the same effect on various types of microbes, inhibit the reproduction of bacteria, lower fungi and microorganisms, have a bactericidal effect on diphtheria bacilli, tuberculous mycobacteria, staphylococci, streptococci and dysentery pathogens. The greatest activity of garlic phytoncides is observed in spring. By autumn, it decreases. In folk medicine, garlic has long been used for gastrointestinal diseases, hypertension, influenza, tonsillitis, malaria, spleen diseases, as a diuretic, antiscorbutic. Garlic is recommended for atherosclerosis, hypertension, 2-3 cloves per day. For flu, it is recommended to take 2-4 finely chopped cloves of garlic at night for two days in a row, and then take a break for two days.
Cultivation. You can plant garlic after any vegetable crops. Having removed the predecessor, the earth in the area is loosened to a depth of 4-6 cm, and after 2 weeks they are dug up to a depth of 25-30 cm. The garlic is planted with teeth. You can do this in the fall 2-3 weeks before the onset of frost, so that the roots grow before the soil freezes, but the leaves do not appear, or in the spring and mid-April. For planting non-shooting garlic, it is better to use more mature outer cloves. During spring planting, special attention should be paid to cutting the seed. Store it at a temperature close to 0 °C. It is difficult to create such conditions, so it is better to sow garlic thickened in the fall. With good snow cover, it is well preserved. In early spring, it is dug up and planted in beds. In this case, it is necessary to ensure that the roots are preserved and not bent during planting. Garlic is planted in rows (the distance between the teeth is 10-15 cm) to a depth of 3-5 cm in spring and 5-7 cm in autumn. Garlic ripens amicably and it is impossible to linger with harvesting. It is harvested when it is not fully ripe on the vine. In rainy weather, it can form new roots and take root, and such garlic quickly deteriorates when stored. In arrowed forms, the bulb disintegrates during late harvesting, which also negatively affects the storage time. The harvest of arrow garlic begins to be harvested from the moment the wrappers on the inflorescences crack or the leaves turn yellow when they emerge from the false stem. The term for harvesting non-shooting garlic is determined by the beginning of the tops lodging. You can not tie tops to speed up ripening. They dig out arrowing garlic from the soil in July, and non-shooting garlic - at the end of August, gently shake the heads and lay them out in the attic or in another ventilated room for ripening and drying. At the same time, a significant part of the nutrients passes from the leaves to the bulbs. Before storage, dry leaves are cut off completely or partially and stored in a suspended state at a temperature of 18-20 ° C. Authors: Yurchenko L.A., Vasilkevich S.I.
Onion-garlic, Allium sativum L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: chasnik, arrange, etc. Perennial bulbous plant of the lily family (Liliaceae), with flat linear leaves, a complex bulb containing from 7 to 30 small cloves in a common membranous wrapper. The flowers are white or purple, form a few-flowered umbrella. In the umbrella, in addition to flowers, multifaceted bulbs develop - babies. Garlic is cultivated everywhere as a vegetable plant. Range and habitats. Garlic is native to South Asia. Widely cultivated in many regions of the world. Chemical composition. Garlic bulbs contain up to 0,3% alliin, which, under the influence of the allinnase enzyme, is converted into allicin, pyruvic acid and ammonia, an essential oil of the composition: allylpropyl sulfide 6%, diallyl disulfide 60%, diallyl trisulfide 20%, etc. In addition, phytosterols and ascorbic acid. Deoxoallin isolated. Application in medicine. Garlic tincture is prescribed if necessary to suppress the processes of decay and fermentation in the intestines, with intestinal atony, colitis. Tincture is also given as an aid in hypertension and atherosclerosis. Phytoncides of garlic juice inhibit the growth of yeast-like fungi of the genus Candida and a number of microbes. They are used in the form of aerosols for bronchial asthma, chronic pneumonia, bronchiectasis, acute and chronic bronchitis. For inhalation, 1 ml of freshly prepared garlic juice is diluted in 3 ml of a 0,5% solution of novocaine; for inhalation use 1-1,5 ml. The course of treatment is 10-15 inhalations. Garlic juice. Prepare before use. Tincture of garlic (Tinctura allii sativi). Assign 10-20 drops per reception 2-3 times a day for the same indications as other garlic preparations. Other uses. Due to its pungent taste, garlic is widely used throughout the world as a condiment. It is an important element in many dishes in various regions, for example, in East and South Asia, the Middle East and North Africa; Garlic is an indispensable attribute of Mediterranean cuisine. In Korea and Japan, garlic heads are pickled at high temperatures; the resulting product, called "black garlic", has a cloyingly sweet taste. At the beginning of the XNUMXst century, this product began to be sold in Western countries, and then in the rest. The arrows of garlic are fermented, salted, pickled, stewed. The fried leaves of a young plant are delicious. Dried ground garlic is used as a seasoning. It comes in various fractions: flakes, crushed, ground into flour. Aioli - a sauce that is a mixture of garlic, olive oil and egg yolk - is very popular in the north of the Mediterranean. Touraine is a garlic soup from Gascony. In fresh and canned form, garlic is used in cooking (sausages, pickles, etc.). Authors: Turova A.D., Sapozhnikova E.N.
Garlic, Allium sativum L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: Arm. storage; cargo, niori; German Knoblauch, Knufloch, Knobloch, Knafloch, Knofel; Goal. look, knoflook; dates hvidlog; Swede, vanlig hvitlok; English common garlic; fr. ail blanc, ail commun; it. aglio; Spanish ajo; port, alho; hung. fokhagyma; Czech cesnjak ksareni; Slovenian sesen; Serb, beli luk, arpadzik, cesnjak; Polish czosnek. Perennial plant 30-100 cm tall. The bulb usually consists of cloves, with the help of which garlic is most often propagated. Teeth come in different sizes and in different numbers. 1 kg contains approximately 1000 cloves. The leaves are flat, smooth, broadly linear. Inflorescence involucre solitary and drooping. Flowers rarely develop and have an off-white corolla color. Some races of garlic do not shoot at all and reproduce only with cloves, others shoot and form aerial bulbs in the inflorescence, with which they can also be propagated. Garlic cloves are eaten as a seasoning for various dishes, added to sausages, various marinades, pickles and canned food. Garlic has a specific taste and smell due to the content of essential oil. Garlic is planted in the same way as onion sets - in an ordinary or ribbon way with distances of 40-50 cm between rows and ribbons and 20 cm between lines in ribbons in early spring or before winter. Author: Ipatiev A.N.
Garlic, Allium sativum. Methods of application, origin of the plant, range, botanical description, cultivation
Garlic (Allium sativum L.) is used fresh, as a spice for canning vegetables, in sausage production and as a condiment for many dishes. Flower arrows are salted and marinated. The latter are especially popular in Asian countries. Garlic is rich in vitamin C (8-10 mg/100 g in the bulb, up to 40 mg/100 g in the leaves). Garlic oil contains many phytoncides, which have a strong bactericidal effect against many pathogenic microbes. Garlic is widely used as a medicinal plant, especially in the treatment of putrefactive wounds, with beriberi. The plant has been cultivated by man for over 3000 years. Garlic forms a complex bulb, consisting of a large number (5-50 pieces) of cloves-rudiments that develop on the bottom in the axils of the leaves. The leaves are flat, linear, with elongated sheaths, forming a false stem. Four subspecies of garlic are known: sterile (sterilis), fertile (fertilis), bulbous (bulbiferum) and ordinary (vulgare). In culture, arrowing and non-shooting subspecies of garlic are cultivated. Shooting garlic (A. s. ssp. bulbiferum) forms a central arrow with an inflorescence, on which air bulbs (bulbilla) are formed instead of seeds. Oriental garlic is especially valued in the tropics and subtropics, forming a large onion. Oriental garlic is a drought-resistant plant, but its few string-like, almost hairless roots are in clear conflict with the plant's ability to withstand soil drought. The explanation for this phenomenon should be sought in the history of the formation of this type of garlic. Its relatives are found in continental climate zones, on alluvial soils of mountain slopes and valleys. Garlic has developed the ability to stop growing with the onset of drought due to the short period of favorable soil moisture. During the dry period, when the soil dries up to the parent rock, the string-like roots become useless and die off. The bulb is able to endure severe soil drought and winter cold, with the onset of spring it comes to life and forms new roots. Vegetative propagation of garlic is carried out by cloves or bulbillas. Seeds are formed only in fertile garlic in the geographical center of origin (Central Asia) in mountainous conditions with a short day. The culture is demanding on soil fertility, responsive to irrigation, undemanding to temperature. The place in the cultural circulation and the preparation of the soil for sowing are similar to onions. Placement schemes: tape (2-5-line with a distance between tapes of 50-60 cm, between rows in a tape of 12-20 cm) and wide-row with row spacing of 45-60 cm. Small teeth are placed in rows every 4-5 cm, and large teeth - after 6-8 cm. The planting rate, depending on the size of the planting material, is 5-12 kg / ha. When planting bulbs in the 1st year, a small 1-tooth bulb is obtained; when planted the next year, a large marketable multi-tooth bulb is formed. Non-shooting garlic is removed at the beginning of the drying and lodging of the extreme leaves, arrowing - when the tips of the leaves and the arrow turn yellow. When harvesting is delayed, the garlic bulbs break up into individual cloves and germinate in favorable weather. The yield of garlic is 12-15 t/ha, when grown on a green feather - up to 20-25 t/ha. The yield is low, which indicates insufficient cultivation of this plant due to the short period of cultivation. Garlic bulbs can be stored at 0°C for up to 150 days, and at 25-30°C for 90 days. The room must be well ventilated. Authors: Baranov V.D., Ustimenko G.V.
Common garlic (onion), Allium sativum L. Botanical description, distribution, chemical composition, features of use
Onion family - Alliaceae Perennial plant. The bulb is ovoid, consists of several (six - ten) small bulbs. Stem up to 100 cm tall, before flowering in the upper part is often bent in a ring. The leaves are flat, linear, a cover with a long spout. Umbrella with numerous bulbs, whitish perianth. The filaments of the stamens are shorter than the perianth. It reproduces by children, as it almost does not produce seeds. Blooms in June - July. The fruits ripen in July - August. Homeland is Central Asia. The cultivation of garlic took place in the mountainous regions of Tajikistan, Turkmenistan, Uzbekistan, northern Iran, Afghanistan and Pakistan. All parts of the plant contain significant amounts of alliin glycoside and other sulfur-containing substances. The smell and pungent taste of garlic are due to the presence of an essential oil in the form of alliinin glycoside. During enzymatic cleavage, essential oil and fructose are formed as end products. The intermediate product is allicin, which gives the specific smell of garlic. Garlic bulbs contain carbohydrates, phytosterols, inulin polysaccharide, a rich set of mineral salts (which include iodine, calcium, phosphorus, magnesium and 17 trace elements), organic acids, carotene, ergosterol, vitamins - thiamine, ascorbic and nicotinic acids. Essential oil is found in all parts of the plant. Its quantity in the bulb is 0,06-0,1%, the whole fresh plant contains 0,005-0,009% essential oil. The composition of the oil includes diallyl disulfide (up to 60%), diallyl trisulfide (up to 20), allylpropyl disulfide (up to 6%), divinyl sulfide and allylvinyl sulfoxide. Garlic bulbs are widely used in sausage production, the canning industry, for pickling and pickling cucumbers, mushrooms, as a spice. To a lesser extent, the leaves are used as vitamin and spicy greens. In food, garlic is used mainly in its natural form, in salads, with soft cheeses, cottage cheese, in sauces, marinades, first and second courses, mainly in the preparation of lamb, game, and pork. To preserve the healing properties of garlic and give food the best taste, it is put into cooked dishes in crushed or finely chopped form at the end of cooking (avoiding boiling). The ancient Roman physician Dioscorides (I century AD) first described garlic as a medicinal plant; they were treated for dyspepsia, exhaustion, used to relieve stomach cramps, etc. The ancient Greeks considered garlic a magical remedy against snake bites, the Slavs also called garlic “snake grass”. Ibn Sina (Avicenna, XNUMXth century) widely used it for the treatment of hypertension and other diseases. In the Middle Ages, garlic was used as a preventative against plague and cholera. In China up to the present time and in Russia, garlic has also been used for a long time to protect against cholera, plague, typhoid fever and during cattle epizootics. In the old days, it was even customary to wear garlic strung on a string around the neck for this. In the Middle Ages, garlic was used as an antidote for various poisonings, as a prophylactic against atherosclerosis and tuberculosis. In Chinese and Tibetan medicine, it was considered a good remedy for reducing fatigue during heavy physical exertion, for hypertension, rickets, and a prophylactic against cancer. In Russian herbalists in the past, garlic was recommended to be used internally for hypertension, insomnia, malaria, rheumatism, gout, tonsillitis, for the prevention and treatment of influenza, as an antihelminthic, antiscorbutic and diuretic, for urolithiasis, various gastrointestinal diseases, flatulence, edema , as well as externally for migraine, to remove warts, calluses, for psoriasis, insect bites, to strengthen hair during baldness, etc. Long before the discovery of phytoncides, the volatile secretions of garlic were widely used in ancient Russian medicine to treat the common cold, whooping cough, purulent wounds and ulcers that did not heal for a long time. During the First World War, juice from fresh heads of garlic diluted in water was used as an antiseptic for the treatment of purulent wounds.
In clinical trials, it was found that garlic increases the body's resistance to colds and other infectious diseases, stimulates appetite, improves digestion and heart function, increases the amplitude of heart contractions, dilates blood vessels, has diuretic, mild diaphoretic, antiscorbutic, antiseptic and analgesic properties. Allicin, obtained by distillation from garlic bulbs, has a strong bactericidal effect and retards the growth of bacteria at a dilution of 1125. There is statistically reliable evidence that in countries where they eat a lot of garlic, cancer is much less common. The experiment showed that garlic phytoncides inhibit the activity of some tumor enzymes, as a result of which the engraftment of tumors sharply decreased after contact with garlic extract. Based on these data, a proposal is made to study the possibility of using garlic phytoncides in the diet for tumor processes. The use of garlic preparations is indicated for chronic amoebic dysentery, enteritis, intestinal atony, various forms of colitis, dyspepsia, hypoacid gastritis, diabetes mellitus, hypertension, atherosclerosis, chronic lead poisoning. The use of garlic preparations inside is contraindicated in kidney disease, epilepsy. Garlic is used in cosmetics to strengthen hair. In the meadows and hills in the Crimea, in the western regions of Ukraine, in the Caucasus, Spanish garlic, rocambole (Allium scorodoprasum L.) grows. Cultivated in Western Europe, occasionally in Russia. Used as a spicy seasoning for dishes. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Six garments of garlic. Featured article
Garlic divided people into two camps. Some love it, others can't stand it. Those who despise and do not take it in their mouths, yet, without knowing it themselves, take advantage of his favors. Those who adore are not always aware of some of the complexities of the life of the object of their veneration. Recently, scientists have calculated that of all the cultivated and wild plants in the world, garlic is the most popular. The most used. So many different applications are simply amazing. But no one guesses about it. And in agriculture, he is still in the paddock. There are many reasons for this. The first is the problem of seeds. Garlic does not produce seeds. No matter how vegetable growers fight, they cannot procure seeds. And on this occasion, the botanist E. Sinskaya told the following story. In the summer of 1938, she traveled around North Ossetia. In the mountain village of Tsey, which was sculpted at an altitude of 3000 meters above sea level, she saw a garden that threw her into confusion. I could hardly believe my own eyes: garlic blossomed and gave seeds! Local gardeners confirmed: this happens every year. It's a common thing. Sinskaya immediately wrote a note to the journal Nature, and it was immediately published there. Sensation! Half a century has passed since then, but this incident is still remembered. And the thing is that garlic comes from the mountains. Wild relatives of sowing garlic still live there now: in the Tien Shan mountains, and in the Caucasus, and in the Carpathians. When people lowered garlic from the mountains to the plains, it stopped producing seeds. Can't stand to be moved anywhere. Slightly change the situation - he is already barely alive. Until you get used to it, many years will pass. Somehow they tried to take out an old local variety Crimean White to the Trans-Volga region. Created ideal conditions. And he didn't settle down. Bulbs were transported from Andijan to Donbass in the same way. And also a misfire. Several times, good varieties were imported to Belarus from afar. And then things didn't work out. Units have taken root. At meetings, gardeners joke sadly: "Each village has its own local garlic!" However, the joke is not far from the truth. And yet there was one case recently when everything turned out the other way around. Elias Aisa Saloum, Master of Science from Lebanon, spoke about him in the Potatoes and Vegetables magazine. They used to have bad varieties in Lebanon. The harvest was small and stored poorly. In the early 60s, the Lebanese brought from us, from Central Asia, the Eastern variety. At first he, as usual, was on strike. They didn't even want to grow teeth. They used a strong remedy - they cut off the bottom at the teeth. And everything got better. Subsequently, they could not get enough of the new variety. He gave a crop four times larger, and the bulbs themselves came out huge - there were one or two of them per kilogram! How to explain this exception to the rule? Maybe by the fact that they took a variety not of ordinary, sowing garlic, but of its close relative - field garlic? It is grown in France and Germany. In Central Asia, he even runs wild. Bulbs help with this field garlic - small onions that ripen in inflorescences instead of seeds. There are hundreds of them. And two hundred. And even 450. They are like grapes. And for this field garlic was called grape.
Agronomists use garlic bulbs for sowing. But you need to handle them skillfully, otherwise you can do trouble. Here is what happened once with the gardener F. Afanasiev. Weed garlic climbed into his garden. And settled under the apple trees. Afanasiev treated him like all other weeds. He plowed the aisles, harrowed them and left them under black fallow. But the garlic had a lot of bulbs. They mixed with the soil. The harrow evenly distributed them throughout the garden. The following year, there were more weed bulbs in the garden than apples. The gardener understood what was the matter. And he tried to choose bulbs from the ground. However, this turned out to be completely unrealistic. Then he thrashed the earth, waited until the garlic shoots appeared, and pulled them out. But when he hoeed, he shook the bulbs in the soil, and they crumbled into individual teeth. The alien's ranks grew even more. And the apple trees took on a completely neglected look. Afanasiev did not lose his head here either. He planted potatoes between the rows. And somewhere beets. The tops covered the soil, but this maneuver did not bring any luck either. Narrow dove-gray garlic leaves pierced the leaves like bayonets, squeezing between the leaves. The poor gardener had no choice but to turn to an agronomic magazine. “You don’t need to plant potatoes, but buckwheat,” answered the magazine, “buckwheat will crush any weed!” The delighted owner sowed buckwheat. And again failure. Of course, buckwheat would have survived an annoying neighbor if it had been sown early. But it is a thermophilic culture. And so it's late. While its foliage was not yet closed, the weed squeezed between the bushes and again proved to be the winner. However, the magazine also left the gardener with a fallback option. If buckwheat does not help, then apply an extreme measure: fill up the entire garden with manure. Yes, thicker - twenty-five centimeters! The enemy will choke. Expensive, of course, but what to do? I do not know how the confrontation ended and who won - Afanasiev or garlic? However, one can imagine the end of this epic. The intruder finally dies. But along with it, apple trees also die, unable to withstand excessive fertilizer. This happens to inexperienced gardeners ... Now let's get back to the seeds. Some stubborn gardeners still manage, albeit very rarely, to get a seed, but what a job it is worth! You need to sit near the grass and cut off each emerging bulb so as not to interfere with neighboring flowers. And then pollinate the flowers with a brush. And most of the time it's wasted! True, a certain breeder once received 39 seeds, so this number was recorded in history as a great victory. And they still remember him, as about that trip of Sinskaya to a distant Ossetian village ... And yet, the biggest difficulty in garlic business is not seeds or bulbs. And not even long-distance cruises of a capricious vegetable. You yourself will determine what the difficulty is if you go to a store or market in the middle of winter. There you will find everything: potatoes and carrots, beets and cabbage, radishes and onions. There will be only garlic, and if there is, then very little. He was dry. Garlic dries pretty quickly, and only a white husk remains from it. Some dry clothes. What biologists don't do! Coat the bulbs with paraffin. Fall asleep with chalk. Everything is in vain. Finally guessed: it's the dry clothes themselves. The more there are, the longer it stays. We took three varieties and compared. The first one is from India. He has two clothes. Two dry scales. The second is from Ukraine. He has four clothes. Third Leningrader. He has the most clothes - six. Stored the same. By April, half of the bulbs of the Indian had dried up, and the fifth of the Ukrainian. And at the Leningrad one, only a sixth was thrown out. Least of all. I wish I could make garlic with ten scales! However, two questions arise here. Maybe it's not just the number of scales? An ordinary onion has few scales, and it does not dry out by spring. The second question concerns coloring. Sometimes the onion of garlic is white, and sometimes it is blue. Blue is a recent native of the mountains. He has less scales. White has long been cultivated in the plains. He has more scales. Why has he changed so much, our friend? Or did our great-grandfathers select bulbs with many clothes? Or did they multiply themselves under the influence of life on the plain? In general, such a hassle is obtained with garlic, which sometimes you don’t want to plant. Perhaps that is why they grow it so little. Ten times less against a bow. However, there are lovers who planted a lot in ancient times. One pharaoh in Egypt kept a huge garlic garden. When they decided to build a temple on this place, the ruler immediately rushed. "Stop work! Until you move the garden, no temples!" A difficult culture has been perfectly mastered in our time by the Afghans. Academician N. Vavilov, traveling through Afghanistan, noticed the dominance of this culture in the vicinity of one city. Everywhere you look, garlic fields are blue. The academician asked: why so many? The Afghans answered as follows: mountains are all around, it is difficult to walk on them. Garlic gives strength and relieves fatigue. With it you can go through the mountains without getting tired! In truth, the Afghans were not the first to discover such a valuable quality in purple bulbs. The first were, it seems, the builders of the pyramid of Cheops. Now historians are wondering how the Egyptians could pile giant stones into a pyramid without machines and mechanisms. Garlic helped a lot. We do not know what the workers ate, but we do know that they were also fed garlic and onions. This is written on the Cheops pyramid itself. And how much this garlic cost in silver is also recorded. It turns out that it was not in vain that they took such care of garlic in those ancient years? Work was better with him. But how did you come up with this? Hard to say. Maybe intuition helped? Even now we cannot say exactly what is the matter here. Of course, it means a lot that teeth contain a large amount of sugar. Half the weight of teeth! And sugar, mind you, fructose, the most necessary, the most beneficial for the body. He gives strength.
It is also very important that garlic suppresses putrefactive processes in the intestines. No toxins harmful to humans are produced. Even in the mouth there are no harmful microbes. The teeth are preserved. And from this and health. Well, since we got to the microbes, we will have to recall one fact, which was told by our famous singer A. Nezhdanova. In 1915 she fell ill with diphtheria. There were no radical means of struggle then. Two months passed, and the disease did not go away. Once Nezhdanova wanted garlic so much that she could not stand it and ate heartily. The next day I did a throat test. Not a single diphtheria bacillus was found! No, it was not for nothing that in the old days they hung an onion around the neck, and sometimes a necklace of garlic. It was believed that such a talisman saves from diseases. Even from the plague. Now science has established: the volatile substances of garlic - phytoncides - kill the bacteria of tuberculosis and typhoid, dysentery and diphtheria. And even hotchers. So far, doctors have not been able to detect such a harmful bacillus for humans that would survive in the vicinity of garlic! Encouraged by this turn of affairs, physicians were inflamed with a desire to isolate a pure drug from the bulbs. Tempting! It will not dry out like teeth and any concentration can be created. In 1942, scientists received the first drug sativine. The Swiss, meanwhile, decided to create synthetics - a substitute for garlic juice (so as not to mess around with a difficult vegetable). But then penicillin appeared at the head of various antibiotics, and doctors for a while forgot about the modest weed. But when the first enthusiasm subsided, garlic was again remembered. In 1967, they received a new medicine - phytoncidin. Together, doctors have created more than a dozen good medicines, but, alas, in their action they are all far from living garlic! And when an influenza epidemic comes, and we all start sneezing and blowing our nose, we immediately remember the difficult plant. But here's what's remarkable: when several strong epidemics happened in a row in the 60s, the doctor V. Korotkoe tried to resort to this old remedy. He dripped 8 drops of garlic juice into his patients' noses every three hours. The results were brilliant! But 10 patients were under observation! The result was summed up by Professor B. Tokin, the discoverer of phytoncides. “Until all the mysteries of the flu virus are revealed,” he said in 1980, “foul-smelling garlic will remain one of the best remedies against the flu!” "Smelly"! It is this shortcoming that has divided the world into two camps. The smell does not allow eating it every day, although we eat sausage very calmly, but there is garlic in it! But there is a simple remedy - and it will not smell. It is only necessary to chew parsley leaves after eating. Or drink a glass of milk. However, the smell of garlic in other cases can be attractive. Of the birds, for example, bustard loves garlic the most. In the spring, bustards in the steppes were so fond of garlic that their meat was thoroughly saturated with its spicy aroma. Connoisseurs say that it was precisely for the garlic smell that bustards were exterminated so quickly. Meat was considered a delicacy! Author: Smirnov A. Garlic. Application in everyday life
If mold has started up in the kitchen cabinet, the cabinet is thoroughly washed with hot water and soap, allowed to dry and rubbed with garlic cloves from the inside. A day later, the cabinet is ventilated and used for food storage. At least 6 months mold free guaranteed. Boiled potatoes become much tastier if you add a clove of garlic and a bay leaf to the water while boiling. Meat can be stored for a long time if you rub it heavily with garlic and wrap it in a rag soaked in garlic juice. Meat rubbed with garlic can be left covered only with a layer of gauze in a cool place. It will stay fresh for at least a day even in the most intense heat. Before eating, the meat is thoroughly washed in cold water several times. In order to prevent the appearance of worms and weevils, garlic is used in the flour. 2-3 heads of peeled and divided into cloves of garlic are placed in each sack of flour or rice. It is necessary to ensure that the skin of the slices is not damaged during cleaning, as the garlic can rot from this. Garlic is also put in bags with dry fruits against moths. Author: Reva M.L.
Garlic, Allium sativum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Garlic, Allium sativum. Tips for growing, harvesting and storing
Garlic (Allium sativum) is an annual or perennial plant that is widely used in cooking and medicine. Tips for growing, harvesting and storing garlic: Cultivation:
Workpiece:
Storage:
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