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 dried, while tender garlic appears in spring.
It is a diuretic, expectorant, and stimulant food, and it stands out for its antiseptic properties. It is also used as a natural remedy to alleviate respiratory difficulties, asthma, bronchitis, tuberculosis, coughs, etc. It also boosts the body's defenses and has anti-inflammatory, anticoagulant, vasodilatory, and purifying properties.
As 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 a knife. Bad breath can also be combated by combining them with finely chopped parsley.
