Garlic is a perennial bulbous plant with a characteristic odour composed of sulphur-containing compounds.
Garlic cloves are planted in the ground in spring or autumn.
When the stems turn yellow, they are removed from the ground and hung up to dry.
Only buy healthy, hard heads. Unfortunately, nowadays you can often only buy Chinese garlic in the shops.
They taste nothing like Hungarian garlic. That is why it is worth buying healthy, tasty Hungarian garlic from a reliable source.
Garlic is not only healthy, it also adds great flavour to food.
Without it, Hungarian cuisine is unthinkable. It can be used whole, chopped, pressed or crushed with the blade of a knife. Garlic can be eaten raw, boiled or steamed. You can eat it with a dish or boil it. You can use it as a seasoning, but there are also dishes in which garlic is an essential ingredient. It is also an excellent flavouring for salad dressings. It goes well with minced meat dishes, but it also adds flavour to a simple toast or a pancake. It’s also an essential ingredient for marinating meat.
Garlic is particularly rich in organic sulphur compounds, the disease-preventing effects of which are still being studied today.
Garlic has been used around the world for centuries for both culinary and medicinal purposes.
It also has antibacterial and antiviral properties thanks to the allicin it contains. It can also be used to treat stomach and intestinal complaints. Thanks to its antibacterial properties, it has been used for centuries as a meat preservative to prevent serious food poisoning caused by bacteria. Its antiviral properties also make it useful against enteritis, hepatitis and herpes. It also fights certain fungal infections.
Interestingly, according to popular tradition, it repels ants. If you put two cloves of peeled garlic in the gaps where they come into the house, you can keep them away.
