Garlic, a friendly bulb

Garlic (Allium sativa, L and its close relative onion (Allium cepa, L.) that belong to Family Lilliaceae are under cultivation from remote antiquity for seasoning of food and for therapeutic benefits as known to the people in early ages. Garlic is supposed to have spread from the Mediterranean region of Africa and Europe.
The ancient Egyptians and the Romans used garlic and onion to maintain their health and vigour. Chinese are also said to be fond of garlic for its medical benefits. A garlic bulb is made up of 10-15 cloves tightly held together with a papery membrane. The indigenous garlic bulbs are comparatively smaller as compared to the exotic Chinese varieties, cloves of which are bold and more plump.
Garlic figures in the Hindu Ayurvedic system of treatment for sore-eyes, tooth-aches and ear-aches, besides a number of internal and external health conditions. Tibb-e-Unani attaches equal importance to garlic in health care. In rural areas, poor labourers engaged in digging of land, excavation of old historical sites and in agricultural operations in the crop fields and orchards, take coarse food with a bulb of onion or garlic 'chutney' along with a glass of butter-milk to keep themselves fit for such jobs.
Propagation: The garlic plant rarely produces seed. It is, therefore, propagated vegetatively by its cloves, which require the same cultural, edaphic, climatic and harvesting methods as in case of onion. Garlic can easily be raised in kitchen garden, where there is moderately fertile soil with good drainage and sunshine.
Chemical composition: Garlic contains protein, fat, carbohydrate, calcium, iron, Vitamin A and Vitamin C, thiamine, riboflavin and niacin that are considered essential for health. Garlic gives a strong odour and pungent tase, which is due to the presence of a volatile oil, consisting carbon, hydrogen and sulpher in the form of sulphides.
Garlic cloves, after peeling of their membrane, kept immersed in water overnight, reduce their odour. The odour is also minimised if a sprig of mint is chewed immediately after taking raw garlic or any of its preparations. The mint sprig acts a mouth-freshner.
Medical benefits: Garlic not only flavours dishes, but as a spice has hordes of benefits. It is expectorant, diaphoretic and diuretic. Recent investigations have shown that it is disinfectant, antimic-robial, lipid-lowering fibriolynitic, antiplatelet, and has cancer protective effects. It is also being used in some homeopathic preparations. It heals colds, coughs and is anti-rheumatic. It is a cheap remedy for asthama, hoarseness of the throat and disorders of the chest. Garlic also has a reputation for blood thinning. According to recent investigations 'Allicin' in garlic may be the future hope for the cardiac patients.
Other uses: Garlic, being pungent, can be swallowed but cannot be munched. It is, therefore, 'part and parcel' of garlic bread, salads, meat stews, vegetable and pulse curries and soups. Garlic makes excellent 'chutneys' and 'pickles' with other ingredients as oil, vegetables, spices and condiments and acids prepared by the local food manufacturing industries.
There is a good news for those who detest garlic for its strong odour and pongency. Garlic oil, garlic salt of the dehydrated garlic cloves, garlic butter and tablets (Galtex) and capsules (Lasona) are now readily available at the local chemists and druggists that give equal benefits like the raw garlic.
Execessive use of garlic is, however, not advisable in certain health conditions, without a doctor's advice. Taking the over-all benefits of garlic, its use in our daily diets is equally important. It deserves more friendly relations for its multiple benefits. Garlic has a definite place in our cooking and therapeutic uses in herbal treatment for the various minor and major problems of health. Its minimum use is to be patronised for its hidden benefits. Garlic is indeed a friendly bulb like the onion.