Winter Vegetable - Green Garlic/
Garlic Spring
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| Green Garlic |
“Green Garlic” is not only an early sign of
spring blossoms but also a delicious addition to a portion of nutritious food, if you work
with vegetables then you found it. In this article, I am talking about wonder
herb cum vegetable “Green Garlic”, which is technically garlic and contains all
the amazing health benefits found in a mature garlic bulb. Garlic is one of those rare herbs which has five tastes except sour. Green garlic is younger garlic or
baby garlic which can be cultivated in our home without any effort. Its leaves
not only make food tasty, but it helps to make us healthy too. Though garlic
has Tamasic action, Ayurveda considers it as a powerful medicine. The reason for
avoiding Garlic by some people is because they are confused in Ayurveda and
Yoga, while they are sister sciences driven by similar but different
principles. It is only recommended for those on the spiritual path – Yogis to
avoid garlic for extra support and purity.
Green Garlic is
an immature garlic plant which is harvested before it grows into the well -
known mature garlic bulb. This plant has a leafy stalk which signifies that it is
ready to be picked despite the bulb not fully formed. In India, Green garlic is
found in the winter season and very popular in some states. It has a bright
pleasantly sharp taste of garlic and aroma. Its leaves are pungent and stalk is
astringent.
*Nutritional
Values of Green Garlic:-
The significant
and the noteworthy element of green garlic is its active ingredient, allicin which
is converted from the enzyme alliinase. Green garlic has a modest amount of
vitamin C, phosphorous, manganese and a smaller amount of vitamin B, calcium,
zinc and iron. It has a low amount of calories at only 5 calories per stalk and
provides other sulphuric compounds, an organic acid that beneficial for the body.
According to Ayurveda, it has “Rasayana” properties like anti-aging effects on
your health.
*Health
benefits and uses of Green Garlic:-
Green garlic is
well known as a natural health remedy that has long been used to treat various
ailments. The most important advantage is, it includes allicin, a sulfur
compound that increases up the defense mechanism in the body and boosts the immune
system. Green garlic detoxifies the body as a diuretic. It flushes out the kidneys
and purifies the blood more effectively in the liver and improves overall health.
Green garlic has
anti-bacterial and anti-inflammatory qualities that safeguard against
infection. Its antioxidant and antibacterial properties also ensure that you
have a proper bacterial balance in the stomach. It helps to soothe any
irritation or inflammation in the gut and help to speed to digestion and
eliminate discomfort or gas.
Research has shown that the active ingredient of green garlic allicin can lower LDL( bad cholesterol
level) and elevate HDL( good cholesterol level). Also, it can help lower
blood pressure and reduces the risk of heart attack and stroke.
As powerful antioxidant
allicin can help alleviate the oxidative stress in your body and
minimize your risk of cellular mutation and cancerous development; prevent
cancer and other chronic diseases caused by free radical activity.
Green garlic leaves
help in the digestive system and besides, it cures a common cold and cough. Because
of its pungent and piercing qualities, it helps to clear open the body channels.
Garlic is used in the treatment of fractures, and to strengthen bones. Garlic is
known to assist in the regeneration of bone mass. Hence raw garlic is useful in
rheumatoid arthritis. Green garlic is having iron properties, so people who have
low blood count should have it. It increases the blood cell in the body.
The popular culinary
uses of green garlic are in salads, soup, chutneys or stir-fries. Many parts of
green garlic are used like springs, only white bulb, stem, or whole stalks.
People with pitta imbalance can fry the garlic with ghee. The most important thing
to remember when using this fresh plant as a herb is that its flavour is quite
mild, unlike traditional garlic. So one should replace a single clove of garlic
with an entire stalk of green garlic. People who love cooking with flavourful
and time-sensitive
Green Garlic
