Allium sativum L. with special health benefits

Abstract

Garlic is a species of perennial plant from the Amaryllidaceae family, which some consumers admire for its valuable health-promoting properties, ignoring its pungent taste and smell, while others refuse to eat it under any circumstances. It should be added that garlic's younger brother, wild garlic, like the common Allium sativum L., has medicinal properties, and after consuming its young leaves, the human body does not emit an unpleasant odour. The panacea for the unacceptable taste and smell of this inconspicuous plant is the process of confiting, i.e. heat treatment. Garlic cloves can be gently fried, e.g. in butter, or drizzled with olive oil and baked in the oven. This reduces the pungency of Allium sativum L. Pickled garlic, on the other hand, not only retains its health-promoting properties but also offers other valuable benefits, including being a natural prebiotic and probiotic. Thousands of years ago, the Greeks and Romans could not imagine their cuisine without this excellent spice, primarily because of its unique medicinal properties, and 21st-century consumers should continue this tradition.