What is it?
Common Name: garlic (English); ajo (Spanish); ail (French); arishtha, lashuna (Sanskrit); lasan (Hindu and Gujarat); vellaipundu (Tamil).
Botanical name: Allium sativum
Parts Used: bulb
Garlic is a member of the lily family along with chives, shallots and onions. Garlic roots are an uncommon culinary ingredient, primarily because they are customarily trimmed from the bulb and discarded after harvest. They are considered an almost obscure secondary crop for garlic growers. The plant is edible in its entirety, though. Garlic roots can be harvested during the plant's green garlic stage and throughout its maturity.
Garlic roots are the taproots of an individual garlic bulb. Dozens of thin wiry taproots descend from the bulbous root during garlic's growing cycle, establishing the plant and continuing to act as the plant's food seeker, absorbing nutrients from the soil. While the garlic roots are white, they have been tinted with tones of sand and dirt, a colored suggestion of where they come from. These colors do not play into the flavor though. Garlic roots hold less the bite of the bulb and more of a subtle overture of garlic flavor. Notes of savory pepper act as a teaser to what is to come, yet there is no profound after bite, just a mellow finish. Cooked garlic roots become even more mellow with a hint of nutty sweetness.
What is in it?
Garlic powder is another alternative feed additive, frequently used in the Mediterranean region. Garlic (Allium sativum) contains about 17% protein, 0.8% fat, 3% minerals, with varying amounts of vitamins (thiamine, riboflavin, and niacin) and enzymes (allinase, peroxidase, and myrosinase). In addition it contains about 0.2% volatile oils, which are particularly released when the plant is processed into powder, which are used for various therapeutic purposes. In most cases, however, chickens may need some time to adapt to the powder in their diet before any beneficial effects are exhibited. This is mainly because of the oil fraction present in garlic powder has a strong smell and unpleasant flavour.
It has many properties that is antibiotic, antibacterial, anti-fungal, antiseptic, anti-viral, expectorant, fungicide, antihistamine
How it will help you?
• Infections, especially of the respiratory and digestive tract
• Thrush, Candida infections
• High blood pressure, high cholesterol and blood fats
• Prevention and treatment of cardiovascular disease and blood clotting tendency
• As part of detoxification programs
How to take?
In clinical studies, garlic were effective at a dose of 600-900 mg per day of high-quality garlic powder.