Garlic

1.35
Points: 2
unit
6,15€/kg
Origin: 
Catalunya

Served in 3 of 3 heads. It can be used in salads and cut or whole in meat dishes, fish and soups, stews and vegetable dishes. Size LARGE

 

Garlic is a bulbous plant root. The head is rounded and contains 12 or 15 large overlapping yellowish, covered by a layer or greyish purple, in removing it, then a penetrating aroma.

Family: Bulb vegetables

Scientific Family: Liliaceae

Varieties: White, Purple

Nutritional value: 139 calories per 100 grams

Properties / Benefits: Several doctors have shown that garlic Russians are active against viruses A and B influenza. Similarly, in case of sore throat one or two cloves of garlic crushed with a little water (you should drink slowly), are a powerful disinfectant in the tonsils, throat congestion and clarify the voice. The garlic also makes lower the fever, constipated prevent, combat and used successfully against the cough of bronchitis. It also stimulates the functioning of various organs and glands, liver, pancreas, thyroid, pituitary and suprarenal have beneficial effects against diabetes.

Seasonality: From June to August (outdoor) from September to May (kept in cold storage)

Production areas: The main producing countries are China, India, Korea and Egypt. Cultivated in Cuenca in Spain, Cordoba, Granada, Albacete, Ciudad Real, Madrid, Cádiz, Jaén, Badajoz, Segovia).

Tree Name: All

Trivia: Although its origin is Central Asia, the Chinese and Egyptians used it in antiquity. Fed with garlic slaves who built the pyramids because they believed contributed energy. There are several ways to avoid food that causes the smell of raw garlic: take them parsley, celery eating green leaves, mint leaves or shells lick eucalyptus like candy, water and lemon or chamomile glopejar etc.. Garlic has been used as much medicine as the soldiers of World War II wounds were treated with preparations of this herb.

Preparation and consumption: Garlic can be consumed at all hours and must do it all, except those who have skin diseases, babies and sick to your stomach. Except when they're cooked, garlic is strong taste, why do we use it with discretion in the kitchen. It consumes very esbocinat or whole in salads and meat dishes, fish od'aviram, and in soups, stews and vegetable dishes. The main pillar of Italian cuisine, and also the French, is a combination of garlic and parsley.



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Guarantees of quality

We follow the highest standards of safety and quality to the customer in the development of our orders daily.For this reason, we are protected by the Catalan Food Safety Agency for the advice of all our processes in order to achieve the highest levels of quality assurance. We granted the approval number of RS 40.30936 / B which guarantees all our processes.

Similarly, our ORGANIC products are certified under the covers of the CCPAE, whose no. Operator is: CT 002891

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Consumer Tip

Remember that you eat raw fruits and vegetables must be washed with drinking water before consuming it.

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