Nature: It is a year-old herbaceous plant. There are long leaves. The leaves are green and tube shaped. Tubers form with a thin covering at the base of the stem. Both leaves and tubers are eaten.
Qualities: Among the properties present in this vegetable, minerals – iron, calcium, magnesium, sulfur, copper, zinc, cobalt, etc. are in an accurate state and it has a good effect on the biochemical functioning of our body. Apart from these some alkaloids, cratinoids, body immune system etc. are found in these vegetables. Distaste (reluctance to eat) is removed. Garlic removes indigestion. When there is a worm, the worm dies when a few drops (5/6) of milk is boiled with garlic and half a cup of milk. Or if there is a worm, it is beneficial to eat a few drops of garlic with a teaspoon of butter. Due to the antiviral and antibacterial properties of garlic, it can prevent us from spreading various diseases. It significantly boosts the immune system in the body. Garlic also acts as an antidote to cancer. Apart from controlling blood pressure, garlic also prevents excess cholesterol in the blood. The use of garlic also benefits in diseases such as adhesion, constipation, spleen or enlarged spleen. In order to chase away snakes from inside the house, garlic should be sprinkled in place of phenyl and its juice sprinkled.
Cooking Style: The tender leaves of garlic are satiating to cook and eat as a vegetable. People are said to be beneficial to eat raw garlic daily for good health. Garlic leaves can be fried and eaten. Matching eggs acts like a spice. When put in oil, it works like a foron. It can be used especially in cooking the khar of the soil.