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Garlic
It acts as a general antibiotic and antiseptic and stimulates defenses; prevents and cures all respiratory tract illnesses and eliminates parasites. It helps people that suffer from uric acid and protects the arteries from calcification. Its antihypertensive action avoids hypertension and bad circulation.
Garlic can be considered a stimulant, diuretic and expectorant. Thus, it eliminates old residues in the organism. Its enzymes allow a good fat synthesis and decreases cholesterol levels (LDL).
Its high content of phosphorus and sulfur controls nerves.
Varieties
Pearl, early California, purple and speckled.
Packing
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Pearl |
Big and regular bulbs, bright white color and wrapping leaves. It is excellent for cold storage and has a great aroma and a high inulin and selenium concentration. This variety is very suitable for peeling and for cooking white creams and meats.
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Early California |
Its bulbs are big, flat, and irregular; it has big cloves on the outside and smaller ones on the inside and a creamy white color. This variety is great for cold storage. Due to its mild aroma and intense flavor it is quite suitable for seasoning white meats, but not as much for peeling. |
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Purple |
Some physical characteristics of this variety are medium-sized bulbs and pink color with subtle purple lines. It does not need much preserving and it is mainly used for dressings and salads. |
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Speckled |
This variety has very big bulbs, overall white color with thick purple lines and only a few light chestnut cloves. It does not require much preservation. It comes from an Asiatic southeastern selection hence the name it is best known by: "Chinese garlic". |
Pungent Degree
The pungent degree, does not necessarily describe the burning sensation a food might have, or the stimulation it produces in the throat when consumed. It is a referent for the consumer when he/she makes a decision based on the flavor of our garlic.
Variety |
Pungent Degree |
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Pearl |
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EarlyCalifornia |
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Purple |
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Speckled |
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