TENDER GARLIC

They stand out for their beneficial properties for the heart and against colds and coughs, although to take advantage of their properties they should be eaten raw. Garlic is a fundamental ingredient in Mediterranean cuisine: in aioli, soups, stews, etc. The garlic we consume all year round is dry, while tender garlic appears in spring. It is a diuretic, expectorant, and stimulant food and stands out for its antiseptic properties. It is also used as a natural remedy to relieve respiratory difficulties, asthma, bronchitis, tuberculosis, cough, etc. It also increases the body's defenses and has anti-inflammatory, anticoagulant, vasodilator, and purifying properties. Since they cause heavy digestion and bad breath, it is advisable to remove the central seed by cutting them in half lengthwise and extracting it with the tip of the knife. Bad breath can also be combated by combining them with parsley cut into very fine pieces.