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Garlic is notable for its high iodine and potassium content, as well as for being a source of vitamins (thiamine, niacin and discrete amounts of vitamin C)

Garlic has many other healthy properties and characteristics that you can discover by clicking on this link.

Garlic has many other healthy properties and characteristics that you can discover by clicking on this link

How to preserve and prepare them?

They are an ideal condiment for pasta, potatoes, stir-fried vegetables, chopped with parsley, ratatouille, grilled meats and fish, and macerated in olive oil or vinegar to dress salads. Raw, they are rubbed a little on slices of toasted bread, and are a tasty appetizer that can be served with Serrano ham, ham and ham, cheese, roasted peppers, canned anchovies... In many recipes the garlic has to be fried during the preparation of the dish. It is advisable in these cases that the oil is not too hot, as the garlic roasts very quickly and develops a bitter flavour.

The garlic should be kept in a cool, dry and ventilated place, to prevent it from becoming mouldy and starting to germinate. They can be kept unpeeled in a jar with holes or peeled in a glass jar in the fridge and covered with oil