Origin: Murcia. Garlic belongs to the lily family. It is cultivated for its bulb, which forms the base of the leaves. The bulb is divided into several cloves covered in a membranous film for protection. Garlic is a plant native to western Asia and southwestern Europe. The stem of garlic is usually not very tall. When the garlic leaves turn pale and touch the ground, it means the garlic is ripe and ready to be harvested. Properties and benefits: Garlic is a very nutritious food that benefits our immune system, as it is antiviral, antifungal, and antibacterial. It regulates blood pressure. It is an effective antibiotic. It lowers cholesterol levels in the blood, as well as blood pressure. It helps us fight colds. It is beneficial for people suffering from arthritis due to selenium and sulfur. Nutritional value per 100g: Energy 149kcal Carbohydrates 33.1g Sugar 1.00g Fiber 2.1g Sodium 17g Water 58.8g Protein 6.36g Storage and tips: Never place garlic in humid areas, it is best to keep it in a dry and dark place. Store them in a container or paper bag. Garlic can also be frozen, whether whole, peeled, or chopped and ready to use in cooking. Recipes and uses in the kitchen: Garlic can be used in all dishes that we are going to cook; as a seasoning in pasta, fried potatoes, sofrito sauce. You can make a delicious garlic soup; in a pan, brown 4 cloves of garlic. Once browned, add 4 slices of bread and sauté. Then, add a teaspoon of paprika, mix well, and immediately add 1 liter of water. Season and increase the heat. Let it cook for about 13 minutes.