With spring comes the best season for garlic. Garlic is harvested at this time and stored so that it can be consumed all year round. Three of the Spanish provinces where they are most produced are Albacete, Cuenca and Ciudad Real.
The garlic plant belongs to the Liliaceae family, like the onion and the leek. Although it is believed to be native to Central Asia, it arrived in the Middle East approximately four thousand years ago and today is cultivated and used throughout the world. Garlic has been and continues to be a food considered medicinal.
Among many of the properties of garlic, we could find small amounts of iron, silicon, sulfur, iodine, manganese, selenium and vitamins B1, B2, B6 and C.
In addition, garlic is a great cardiovascular protector, also improving blood coagulation and increasing the elasticity of the arteries. This plant is also recommended for patients with hypercholesterolemia and type 2 diabetes mellitus.
Garlic helps fight respiratory infections such as colds and flu due to its antiseptic properties. It stimulates the immune system, fights urinary infections, intestinal parasites and ear infections.
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