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Garlic is not only a popular spice known for its unique aroma and aromatic properties, but also an important element in the cuisine of various cultures. The unique properties of this plant have made it an integral part of modern recipes and folk medicine.

Garlic belongs to the genus Allium and comprises over 700 different species. The most commonly used in culinary practices is Allium sativum. It is a perennial herbaceous plant characterized by its bulbous shape and long green stems. Each clove is part of a larger bulb formation that develops during the growth process.

In the wild, garlic grows in the Mediterranean regions, but it is cultivated worldwide. Garlic prefers sunny spots and well-drained soils, creating optimal growth conditions. The harvest time depends on the specific variety and growing location, but it often occurs in summer when the leaves turn yellow and begin to dry out.

Garlic is often used in combination with other vegetables, meat, and grains, adding variety to different dishes. It also has unique properties that help retain freshness and preserve other foods. In traditional medicine, garlic is valued for its antiseptic and anti-inflammatory qualities.

Seasonal changes also affect the use of garlic: in spring one can find fresh green stems with a delicate flavor, while in autumn and winter, mature bulbs with a rich aroma and strong taste are consumed.

When exploring the diversity of garlic, you will encounter various forms: from juicy and vibrant heads to pre-packaged cloves ready for use. Garlic is not just a product, it is a history of humanity intertwined with traditions, cultures, and recipes.

garlic

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