Origin: Chinchón, Madrid. Garlic belongs to the lily family. Its cultivation is done through the 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 garlic stem is usually not very tall, and when the garlic leaves turn pale and touch the ground, it means the garlic is mature and ready to be harvested. Properties and benefits: Garlic is a source of minerals such as iodine, phosphorus, potassium, and vitamins like vitamin B6. It is the best natural antiseptic, antibiotic, and antifungal, thus strengthening our immune system. Eating it regularly improves circulation and is also beneficial for people with arthritis due to its selenium and sulfur content. It is a powerful antioxidant, with allicin being one of the most powerful antioxidants. It boosts our defenses and normalizes elevated blood pressure levels. It is a natural expectorant, making it very beneficial for people with asthma, acute or chronic bronchitis. 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: The best way to store garlic is at room temperature in an open glass container. Never in the refrigerator, always in a dry and dark place. Recipes and uses in the kitchen: Despite garlic being the essential seasoning in all our recipes, you can simply roast it to spread it on bread. One way to do this is by roasting it in a pot; you should peel 5 garlic heads and place them in a pot with olive oil to taste. Let it cook over low heat for 3 hours. To know if the garlic is ready, simply pierce it with a knife or a stick, and if it goes through easily, you can remove it from the heat.