Garlic (Allium ampeloprasum)

Garlic is a vegetable of the Alliaceae family, which includes garlic and onion. It is native to Central Asia and its scientific name is Allium ampeloprasum. It is a seasonal vegetable, grown mainly in spring and summer.



Medicinally, it contains compounds such as allicin, which has anti-inflammatory and antioxidant properties. In addition, it also contains vitamin C, vitamin B6, calcium and iron.

Among the health benefits is that it helps reduce cholesterol and blood pressure, and may have a protective effect on the cardiovascular system. In addition, its high antioxidant content helps prevent cellular aging and improve the health of the immune system.

Uses in the kitchen

In cooking, it is used to give flavor and aroma to a wide variety of dishes. It can be cooked in various ways, such as boiled, grilled, baked, grilled or in salads. It is especially popular in Mediterranean and Asian cuisine, where it is used to make sauces, stews, soups, rice and pasta dishes.

What part of the garlic bulb is used?

The part of the garlic that is used in cooking is the stalk, as it is the largest and juiciest part of the vegetable. The stem is green in color and has a firm, crunchy texture. It can be sliced thinly or cut into thicker pieces, depending on the recipe.

The upper part, which includes the green leaves and flowers, can also be used in cooking. These parts are more delicate and have a milder flavor than the stem. They can be used to decorate dishes or to prepare salads.

In short, the most commonly used part in cooking is the stem, but the leaves and flowers can also be used, as they have a milder flavor and are ideal for decorating dishes.